This simple Crispy Pan Fried Calamari recipe is quick, easy and made with just three simple ingredients plus salt and black pepper and a short cooking time! It’s the perfect appetizer or side dish for a seafood dinner or just because.

Pan-fried calamari is my favorite way to eat calamari. I just love it! The crispy coating is so good with the tender calamari. It’s so yummy! It’s a wonderful addition to your Italian Christmas Eve Dinner.

You may also like my Sauteed Calamari recipe too.

What kind of calamari do I buy?

I find it’s easiest to buy the calamari that’s already cleaned. The skin is removed and it’s much easier and faster to use. If you find fresh calamari or frozen calamari rings, you may use them for this recipe. Thaw the frozen calamari rings first. The fresher the calamari, the better it’ll taste.

Where do I find calamari?

You can find calamari fresh at a seafood market or frozen at grocery stores in the frozen food aisle or Italian food market.

What kind of cooking oil should I use?

I used avocado oil because it has a neutral taste and a high smoke point for frying. Because it has a neutral taste, it doesn’t cover up the delicate taste of the calamari.

What size frying pan will I need?

For this recipe, you will not need a large pan unless you double the batch. Therefore, the amount of oil needed in the recipe will suffice (for depth of frying) if you use a medium frying pan.

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Ingredients

*The full, printable instructions are in the recipe card below where you cand adjust the servings.

calamari tubes cleaned
all purpose flour
cooking oil (I used avocado oil)
salt
black pepper
fresh lemon wedges (optional for good pairing flavor and garnish)
fresh parsley (optional for garnish)

Instructions Summary

First, cut the calamari tubes into 1/2 inch wide rings.

Then, pat them dry with paper towels. Also, pat dry the squids.

Next, in a frying pan on high heat, heat up the cooking oil. Get it hot. You can test this by adding sprinkle of flour and it starts frying, the oil is ready.

Meanwhile, quickly flour the calamari rings and squid, shake off the excess flour and gently put them into the hot oil and fry them a 3-4 minutes on each side unti they’re golden brown. They will shrink in size. Don’t overcook them or they’ll become rubbery.

Then, remove the cooked calamari from the hot oil with a slotted spoon and drain them on a paper towel lined plate. Sprinkle a pinch of salt and some ground black pepper on top.

Last, place them on a serving dish with cut lemon wedges and some fresh parsley for garnish.

Serving Suggestions

Add some hot pepper rings into the frying oil and serve them with the fried calamari.
Serve with white wine for an extra special touch!
Serve it with marinara sauce or spicy chili sauce.

Storage

Store cooked calamari covered in the refrigerator for 1-2 days. Reheat in your air fryer to crispy up the edges again as they’ll get soggy if you reheat them in the microwave. You may freeze the cooked calamari in an airtight container for a couple of months for maximum freshness.

Make Ahead Instructions

You can follow this recipe up until the point before frying and refrigerate the floured calamari until you’re ready to fry them the same day.

Pan-fried calamari is a delicacy in Italian cooking. It’s easy and quick to prepare and makes a great addition to any seafood dinner, Italian or not. My tip to the cook is, get a few while you can because they’ll disappear quickly!