This Trader Joe’s style Fried Calamari is a crispy and tender recipe, which is the perfect way to create a restaurant-quality appetizer at home. It’s a classic starter, ready in about 30 minutes, plus soaking time, and is perfect for a party or a special treat.
Jump to RecipeTrader Joe’s Fried Calamari Ingredients
- 1 pound Trader Joe’s Frozen Calamari Tubes, thawed
- ½ cup 2% milk
- 1 ½ cup all purpose flour
- ⅓ cup cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon dry oregano
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 tsp Kosher salt, plus more for seasoning
- Grape seed oil or other neutral high-heat oil, as needed for frying
- 1 lemon, cut into wedges to serve
- Marinara sauce or Tzatziki sauce, for serving
How To Make Trader Joe’s Fried Calamari
- Prep and Soak the Calamari: Slice the thawed calamari tubes into ¾-inch thick rings. In a medium bowl, stir 1 teaspoon of kosher salt into the ½ cup of milk. Add the calamari rings to the milk mixture and refrigerate for at least 30 minutes. This step helps to tenderize the calamari.
- Make the Seasoned Flour: In a large bowl, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne pepper until the mixture is well combined.
- Heat the Oil: While the calamari soaks, heat about 3-4 inches of oil in a small, deep cooking pot to a temperature between 350°F and 365°F. Prepare a wire rack set over a large sheet pan.
- Dredge the Calamari: Using tongs, take a portion of the calamari rings, shake off the excess milk, and toss them in the flour mixture until they are evenly and thoroughly coated. Shake off any excess flour.
- Fry Until Golden: Carefully add a batch of the coated calamari to the hot oil, being careful not to overcrowd the pot. Fry for about 3 minutes, or until the calamari is a deep golden brown and crispy.
- Drain and Season: Remove the calamari from the oil with a slotted spoon and arrange it on the prepared wire rack to drain. Immediately season with a sprinkle of kosher salt. Keep the finished calamari warm in a low oven (150-200°F) while you fry the remaining batches.
- Serve: Transfer the hot, fried calamari to a serving plate and finish with a squeeze of fresh lemon juice. Serve immediately with marinara or tzatziki sauce for dipping.
Recipe Tips
- How to get perfectly tender calamari? As the recipe notes, do not skip soaking the calamari in the salted milk. This is a crucial step that helps to tenderize the muscle and tame any “fishy” taste, resulting in a perfectly tender bite, not a rubbery one.
- How to get the crispiest coating? The secret is the oil temperature. Using a deep-fry thermometer to maintain a steady 350-365°F is key. If the oil is too cool, the calamari will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked.
- Can I make these ahead of time? Fried calamari is at its absolute best when served hot and crispy, immediately after frying. It does not hold its texture well. For a party, you can have the calamari soaked and the flour mixture ready to go, then just fry it off when your guests arrive.
- Why do I have to pat the calamari dry? While this recipe soaks it in milk, the general rule for crispy frying is a dry surface. Shaking off as much excess milk as possible before dredging in flour is key to getting the coating to stick and fry up perfectly crisp.
What To Serve With Fried Calamari
This is a classic restaurant appetizer that is a crowd-pleaser for any occasion. It is perfectly served with:
- A side of warm marinara sauce for dipping.
- A cool and creamy Tzatziki or aioli sauce.
- Fresh lemon wedges for squeezing over the top.
How To Store Fried Calamari
- Best Eaten Fresh: This dish is best enjoyed immediately. Leftover fried calamari will lose its signature crispy crunch and is not recommended for storage.
- Reheating: If you must reheat leftovers, the best method is in a very hot oven (400°F) or an air fryer for just a few minutes to restore some of the crispiness. Do not use a microwave.
Fried Calamari Nutrition Facts
- Serving: 1 serving
- Calories: 227kcal
- Carbohydrates: 35.8g
- Protein: 15.9g
- Fat: 1.8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. As the original recipe notes suggest, you can arrange the battered calamari in a single layer in your air fryer basket, coat them with cooking spray, and cook at 400°F for about 8 minutes, flipping halfway, until golden and cooked through. The texture will be slightly different from deep-fried but still delicious.
Rubbery calamari is always the result of overcooking. It cooks incredibly fast. In 350°F oil, it only needs about 2-3 minutes to become perfectly tender and cooked through. Any longer, and the muscle fibers will seize up and become tough.
The combination of all-purpose flour and cornstarch is a classic frying technique. The cornstarch is a secret ingredient that helps to create an extra-light and crispy crust.
Try More Recipes:
- Trader Joe’s Cacio e Pepe Recipe
- Trader Joe’s Butter Chicken Recipe
- Trader Joe’s Roasted Brussels Sprouts Recipe
Trader Joe’s Fried Calamari Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy6
servings10
minutes15
minutes227
kcalA classic restaurant-style appetizer made easy at home, featuring tender calamari rings in a light, crispy, and perfectly seasoned coating.
Ingredients
1 lb. thawed Trader Joe’s Calamari Rings
½ cup milk & 1 tsp salt (for soaking)
Dredge: 1 1/2 cup all-purpose flour, 1/3 cup cornstarch, ½ tsp baking powder, ¾ tsp oregano, ½ tsp each of black pepper & cayenne pepper.
Oil for frying & lemon wedges for serving.
Directions
- Slice the calamari into rings and soak them in the salted milk in the refrigerator for at least 30 minutes.
- Heat 3-4 inches of oil in a deep pot to 350-365°F.
- In a large bowl, whisk together all the dredge ingredients (flour through cayenne).
- Working in batches, remove the calamari from the milk, shake off the excess, and toss it thoroughly in the flour mixture.
- Fry the coated calamari in the hot oil for about 3 minutes per batch, until deep golden brown and crispy.
- Drain on a paper towel-lined wire rack and immediately season with salt.
- Serve hot with a squeeze of fresh lemon.
Notes
- Soak for Tenderness: The most important tip for this recipe is the 30-minute soak in salted milk. This is the non-negotiable secret to perfectly tender, not rubbery, calamari.
- Maintain Oil Temp: For the crispiest, non-greasy result, use a thermometer to keep your frying oil at a steady 350-365°F.
- Don’t Overcrowd the Pan: Fry the calamari in small batches. Overcrowding the pot will drop the oil temperature and result in soggy, greasy calamari.
- Season While Hot: Always season fried food with salt the moment it comes out of the hot oil. This is when the seasoning will adhere best.
