Fried Calamari

Author: Nina Phomina
Course Appetizers, Fish and Seafood, Main Dish
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Author Nina Phomina


  • 1 lb calamari rings
  • 1 cup sweet onion slices
  • 1 cup flour
  • 1/2 tsp granulated garlic or garlic powder
  • 1 tsp dried marjoram or parsley
  • pinch of cayenne pepper
  • salt
  • ground black pepper
  • lemon wedges for serving
  • canola or vegetable oil


  1. In a plastic bag, mix the flour with the spices. Add the calamari rings (they should be wet, not pat dried with paper towel) and onion slices; toss them in the flour mixture.
  2. Place a colander (preferably, mesh) over a sink or a large bowl. Pour the calamari with the flour into the colander. Slightly shake the colander to remove excess flour.
  3. Pour oil (about 2 – 2 ½ inches thick layer) into a heavy sauce pan (enameled cast iron is ideal); heat the oil to 350 F.
  4. With a fork or a wooden skewer, transfer the calamari and onion slices to the oil and fry them over medium heat for 1 minute. The calamari should be crisp and very light golden in color. Work in batches.
  5. With a slotted spoon (Asian style strainer is ideal) transfer the calamari and onions to a plate lined with a paper towel.
  6. When done with all batches, place the calamari with onions on a clean platter and serve with lemon wedges. Serve as is or with your favorite sauce (marinara, tartar, roasted pepper mayonnaise).