Seafood lovers know there’s something irresistible about a plate of perfectly fried calamari. Light, crunchy, and golden on the outside with tender squid on the inside — it’s a classic starter that never fails to impress. When paired with a rich and flavorful garlic aioli, Crispy Calamari with Garlic Aioli becomes a restaurant-quality dish you can easily recreate at home.
In this post, we’ll walk through everything you need to know — from choosing the right squid and preparing the batter to frying techniques, tips for extra crunch, and variations for different flavor profiles. Whether you’re making it for a casual dinner, a family gathering, or a special occasion, this guide will help you master the dish.
Why You’ll Love Crispy Calamari with Garlic Aioli
- Crispy & Light – The coating is airy and crunchy, not heavy or greasy.
- Perfectly Tender Squid – With the right prep, calamari won’t turn rubbery.
- Rich Dipping Sauce – The garlic aioli adds a creamy, garlicky depth that balances the fried calamari.
- Halal-Friendly – No wine or alcohol-based ingredients are used.
- Restaurant-Worthy, Made at Home – Save money and impress your guests with a homemade version that tastes just as good.
Ingredients You’ll Need
For the Crispy Calamari
- Fresh squid (calamari) – 500 g (cleaned, tubes and tentacles)
- All-purpose flour – 1 cup
- Cornstarch – ½ cup (for extra crispiness)
- Baking powder – ½ tsp (optional, lightens the coating)
- Salt – 1 tsp
- Black pepper – ½ tsp
- Paprika or chili powder – ½ tsp (optional, for flavor and color)
- Garlic powder – ½ tsp
- Eggs – 2, lightly beaten
- Cold sparkling water – ½ cup (or ice water, helps keep batter light)
- Oil for frying – neutral oil like sunflower, canola, or vegetable
For the Garlic Aioli
- Mayonnaise – ½ cup (homemade or store-bought)
- Garlic – 2 cloves, minced or roasted for milder flavor
- Lemon juice – 1 tbsp (freshly squeezed)
- Olive oil – 1 tbsp
- Salt – to taste
- Black pepper – to taste
Step-by-Step Preparation
1. Preparing the Squid
- Clean the squid thoroughly: remove the head, innards, and cartilage. Peel off the thin skin if still attached.
- Slice the squid tubes into ½-inch rings. Keep the tentacles too — they fry up beautifully.
- Pat dry with paper towels. Removing excess moisture is key for crispiness.
2. Making the Garlic Aioli
- In a bowl, combine mayonnaise, minced garlic, lemon juice, olive oil, salt, and black pepper.
- Mix until smooth and creamy.
- For a stronger flavor, use raw garlic; for a mellow, slightly sweet taste, roast the garlic first.
- Chill in the fridge until serving — this helps the flavors develop.
3. Creating the Batter & Coating
- In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, pepper, paprika, and garlic powder.
- Add the cold sparkling water gradually until the batter is smooth but not runny. The consistency should lightly coat the squid.
- Dip each squid ring first in beaten egg, then dredge in the flour mixture. Shake off excess flour.
4. Frying the Calamari
- Heat oil in a deep pan or fryer to 180°C (350°F).
- Fry squid rings in small batches (overcrowding lowers oil temperature and makes calamari soggy).
- Cook for 1–2 minutes per batch, until golden brown and crispy.
- Remove and drain on a wire rack or paper towel.
- Season immediately with a pinch of salt.
5. Serving
Serve hot with chilled garlic aioli on the side. Garnish with fresh parsley and lemon wedges.
Tips for Perfect Crispy Calamari
- Keep Everything Cold – Cold squid, cold batter, and hot oil create the crunchiest result.
- Don’t Overcook – Calamari only needs 1–2 minutes. Overcooking makes it rubbery.
- Use Cornstarch – Mixing cornstarch with flour gives a light, crispy coating.
- Drain Properly – Use a wire rack instead of paper towels to prevent sogginess.
- Serve Immediately – Crispy calamari is best eaten fresh, not reheated.
Variations of Crispy Calamari
- Spicy Crispy Calamari – Add cayenne pepper or chili flakes to the batter for extra heat.
- Herb-Infused – Mix dried oregano, thyme, or rosemary into the flour coating.
- Panko-Crusted – Replace some flour with panko breadcrumbs for a crunchier texture.
- Asian-Style – Toss fried calamari in soy sauce, sesame oil, and scallions for a fusion twist.
- Baked Version – Coat squid in flour and breadcrumbs, then bake at 200°C (400°F) for 10–12 minutes.
Serving Suggestions
- As an Appetizer – Perfect for family dinners, gatherings, or iftar meals.
- Seafood Platter – Pair with fried shrimp, grilled fish, or oysters for variety.
- Sandwich Filling – Use crispy calamari in pita bread or wraps with aioli and fresh veggies.
- Salad Topping – Add on top of fresh greens with a lemon vinaigrette for a lighter option.
- Party Snack – Serve in small cones or bowls with dipping sauces for guests.
Final Thoughts
Crispy Calamari with Garlic Aioli is more than just a seafood appetizer — it’s a dish that combines texture, flavor, and elegance in one bite. With the right techniques, you can recreate this restaurant classic at home while keeping it halal-friendly and customizable to your taste. Whether you stick to the classic version or experiment with spices and coatings, one thing is certain: this golden, crunchy calamari will always be a crowd-pleaser.
Crispy Calamari with Garlic Aioli Recipe
Description
This Crispy Calamari with Garlic Aioli recipe brings restaurant-quality flavor to your home kitchen. Tender squid rings are coated in a light, crunchy batter and fried to golden perfection, then served with a creamy garlic aioli dipping sauce. Perfect as an appetizer, party snack, or seafood platter addition, this easy-to-follow recipe guarantees irresistibly crispy results every time.
Ingredients
For the Crispy Calamari
For the Garlic Aioli
Instructions
Prepare the Squid
- Clean squid thoroughly by removing the head, innards, and cartilage. Peel away any thin skin if present. Slice the squid tubes into ½-inch rings, keeping the tentacles intact. Pat dry completely with paper towels — moisture prevents crispiness.
Make the Garlic Aioli
- In a small bowl, whisk together mayonnaise, garlic, lemon juice, olive oil, salt, and pepper until smooth and creamy. Taste and adjust seasoning if needed. Chill in the refrigerator while preparing the calamari so flavors meld.
Mix the Batter
- In a medium bowl, combine flour, cornstarch, baking powder, salt, pepper, paprika, and garlic powder. Slowly add sparkling water, whisking until the batter is smooth but slightly thick — it should coat the back of a spoon.
Coat the Squid
- Dip each squid ring into the beaten eggs, then dredge in the seasoned flour mixture. Shake off excess flour for a light coating. For an extra crunchy crust, you can double dip: egg → flour → egg → flour.
Fry the Calamari
- Heat oil in a deep pan or fryer to 180°C (350°F). Test by dropping a little batter into the oil — it should sizzle immediately. Fry squid in small batches for 1–2 minutes until golden brown and crispy. Avoid overcrowding, as this lowers the oil temperature.
Drain and Season
- Remove calamari with a slotted spoon and transfer to a wire rack or paper towels. Immediately sprinkle with a light pinch of salt.
Serve
- Serve the crispy calamari hot with chilled garlic aioli, lemon wedges, and a garnish of fresh parsley.
Note
- Storage: Best eaten fresh. Leftover calamari can be refrigerated in an airtight container for 1 day, but reheating may reduce crispiness. To re-crisp, bake in the oven at 200°C (400°F) for 5–7 minutes.
- Variation: Use rice flour instead of all-purpose flour for an even lighter, gluten-free option.
- Flavor Boost: Add herbs like oregano or thyme to the flour mixture for a Mediterranean touch.
- Serving Ideas: Perfect as an appetizer, snack, or part of a larger seafood platter.
