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The starter, Mediterranean

Fried calamari with lemon

Fried calamari with lemon is a Mediterranean starter for 6 people, with 30 minutes of active work split between the morning and the final minutes before serving. The aioli and the coating can be prepped ahead, but the frying happens right before guests sit down. It's an easy recipe, costs €3.40 per person, and the key to success is drying the calamari well and keeping the oil at the right temperature.

Crispy calamari rings, a squeeze of lemon, and homemade aioli disappear in no time.

Fried calamari with lemon
For
6 people
Work
30 min
Total time
40 min
Prep
Finished at the last minute
Difficulty
Easy
Cost per person
€3.40
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Fried calamari rings have that crunch that gives way instantly to tender, slightly sweet flesh, brightened with a squeeze of lemon. The homemade aioli, with its bold garlic and thick texture, gives the light flour and cornstarch coating exactly the contrast it needs. It's a starter that wakes up the appetite without weighing down the meal.

This is the kind of dish that's perfect for a summer dinner with friends, served as a shared starter or before a grilled fish or meat main. Kids love it as much as adults do, and since everything comes together at the last minute, it's a great excuse to cook in front of your guests with a glass of white wine in hand.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 15 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 8 min

In the morning, cut and dry the calamari, then make the aioli and keep everything chilled. Just before guests arrive, mix the flour and cornstarch in a dish so everything is ready to go. At serving time, heat the oil, coat the calamari in flour, and fry them in small batches so you can bring them to the table still hot.

The ingredients

6 people

Fish counter

  • Cleaned calamari 900 g

Pantry

  • Flouroften in the pantry 100 g
  • Cornstarchoften in the pantry 50 g
  • Frying oiloften in the pantry 1 kg
  • Neutral oil for the aiolioften in the pantry 20 cl
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Lemon 2
  • Garlic 2 cloves

Dairy

  • Egg yolk 2

Allergens Mollusks, Gluten, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cut the calamari into rings and dry them in a clean kitchen towel. 15 min

    Drain them in a colander with some salt to draw out the water.

  2. Make the aioli by whisking the egg yolks with the mustard, crushed garlic, and salt, then drizzling in the oil, and chill it.

    The ingredients need to be at room temperature, otherwise the aioli can split.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Mix the flour and cornstarch in a dish with salt and pepper.

    Cornstarch gives a thinner, crispier crust.

When it's time to serveThe final touches, right in front of your guests.

  1. Heat the oil to 180°C and coat the calamari in flour just before dropping them in. 8 min

    Shake them in a colander to remove excess flour.

  2. Fry the calamari in small batches for 1 to 2 minutes, drain, and serve with lemon and aioli.

    The longer they cook, the tougher they get, never more than 2 minutes.

Our tips to get it right

  • Never crowd the fryer or pan, the calamari need room to fry without dropping the oil temperature.
  • Use a kitchen thermometer if you have one, 180°C is the ideal temperature, any lower and the calamari soak up too much oil and turn heavy.
  • Serve immediately after frying, calamari lose their crunch within minutes, this isn't a dish that can wait around.

The variations

  • Swap the cornstarch for potato starch, the result is just as crispy.
  • For a version without shellfish, use artichoke hearts or zucchini slices with the same coating and frying method.
  • For kids, serve the calamari with ketchup or plain mayonnaise instead of aioli, which can be too strong for them.

What to serve it with

  • A glass of cold dry white wine
  • Extra lemon wedges on the side
  • A small arugula salad

Storage

Fried calamari are best eaten the same day, they don't keep well and lose all their crunch in the refrigerator. The aioli, on the other hand, keeps for 2 days in the refrigerator in a closed container.

Questions about this recipe

Can you use frozen calamari?

Yes, as long as you thaw them fully and dry them very well before coating. Moisture is the number one enemy of a crispy crust.

Do you need a deep fryer?

No, a large pan with 3 to 4 centimeters of oil works just fine. The important part is keeping a steady temperature around 180°C.

How do you know when the calamari are done?

They should be golden and lightly crisp after 1 to 2 minutes of frying. Beyond that, the flesh turns rubbery, so it's better to pull them out too early than too late.

Can you swap the aioli for another sauce?

Yes, lemony mayonnaise or tartar sauce both work well with calamari. Aioli just remains the most traditional choice for this Mediterranean recipe.

Can fried calamari with lemon be made ahead?

Partly, the finish happens at the last moment. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make fried calamari with lemon?

Allow 40 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in fried calamari with lemon?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does fried calamari with lemon cost?

About €3.40 per person, that's €20.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, gluten, eggs. Remember to ask your guests about their allergies before putting your menu together.

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