Deep-Fried Calamari

This dish is often served with cocktail sauce, a spicy or garlicky mayonnaise, or a remoulade sauce.

Serves: 3Hands-on: 10 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 3


  • 1 lb. frozen calamari, cleaned
  • 1⁄4 cup fine cornmeal
  • 2 Tbsp. cornstarch
  • 2 tsp. Old Bay seasoning
  • 1⁄2 tsp. salt
  • 1 quart canola oil


  • Thaw the calamari. Slice off the tentacles. Slice the tubes into 1⁄2-inch rings. Pat dry with paper towels. Combine the cornmeal, cornstarch, Old Bay seasoning, and the salt in a plastic bag. Add the calamari to the bag and shake till coated evenly.
  • Preheat oven to 175°F. Place a wire rack over a baking sheet in the middle of the oven. Place the oil in a fryer over medium-high heat. Once the oil is heated, carefully add a handful of calamari pieces. Cook for 2 to 3 minutes or until they’re lightly golden brown.
  • Remove the cooked calamari with a fryer basket or wire skimmer and place on the wire rack to drain.