Absolutely the BEST Calamari I have ever had…even from the restaurants! I wanted my Calamari to be tender, flavorful, not greasy and it was all of these. I made my Calamari with the body of the squid and the tentacles.






Slice the squid into 1/4” rings. Cut

the tentacles in half if too big.



Add the dry ingredients to the flour.



Mix well and place in a shallow bowl.



Heat the oil to 350 degrees.



Place the squid into the flour mixture

a few at a time. Do not add any liquid.



Coat the squid with the flour mixture.

This is a light coating just barely

covering the squid.



Drop the squid into the hot grease

one piece at a time. Do not overcrowd

them or they will stick together.

I fried about 8 pieces at a time.

Only fry for 2 minutes…no more!

Use a slotted spoon and remove

the Calamari to a paper towel

covered plate. Keep changing the

paper towel so the grease can drain off.


Place the Calamari on a serving

plate and serve immediately.





  • 16 oz squid
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp dried parsley
  • 1/2 tsp garlic powder
  • vegetable oil to fill pot about 2-3 inches deep


  1. Slice the squid into 1/4″ rings. Cut the tentacles in half if they are too big.
  2. Combine the dry ingredients and place them in a shallow bowl or plate. DO NOT ADD ANY LIQUID.
  3. In a deep pot heat the oil to 350 degrees.
  4. Place a few pieces of the squid in the flour mixture at a time, lightly coating the entire piece, inside the rings too.
  5. Drop each piece into the hot oil one at a time. I only fry about 8 pieces at a time or they stick together and cool the oil.
  6. Fry for 2 minutes only, no more or they will be tough.
  7. Use a slotted spoon and remove the calamari from the oil to a paper towel covered plate. Keep replacing the paper towel so all of the grease drains.
  8. Place the Calamari on a serving plate and serve immediately.

Categories: Seafood


  1. Timings are essential aren’t they? Nothing worse than chewy over cooked squid. It’s like eating a rubber band. Thanks for sharing your approachable and clear recipe. Cheers Sebby

  2. I had avoided calamari until just a few years ago, and had no idea what I was missing. Now I love it! I haven’t been brave enough to try making it yet, but maybe it’s time.

  3. In the (northern) Italian half of my family we always serve calamari as a tomato and garlic stew. Lots of hots and black pepper, too, on cold autumn and winter days.

  4. Funny to come across this recipe as today we are headed to a favorite spot for some calamari which is one of Terry the Quilting Husband’s favorite treats! I am not sure I will become so brave to make it myself BUT if I do – look you posted a recipe! You rock 🙂

  5. I love calamari! I’ve never made it at home, as I prefer to make stuffed squid for myself. Always been worried my calamari wouldn’t turn out right. But this looks like a great recipe to try.

  6. My aunt married a Maltese man and he used to make octopus stew and it was spicy, in a tomato base of some sort. I didn’t know what it was and they said “here, try this” … I saw the suckers on the tentacles … OMG. It was very good though. These look like onion rings.

  7. Hello, dear Diane!
    I have never, in my entire life cook or ate this dish, though it seems really tasty.
    Should I be open to new foods?
    Thanks for sharing and all the best!

  8. The Pops likes calamari. Thanks for the frying idea. I think I will try with tempura mix instead of flour, since he’s more used to eating that for fried seafoods. You cover all kinds ‘o foods! 🐙

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