Total Time
Prep 15 mins
Cook 10 mins

This is one of the nicest and best tasting calamari recipes that I have eaten. I find that the calamari is not tough as I have experienced in many restaurants. A friend Chef and I developed this marvelous recipe that is so easy to prepare.

Ingredients Nutrition

  • 12 lb frozen calamari or 12 lb fresh calamari
  • 12 cup whole milk, homogenized
  • 14 cup all-purpose flour
  • 14 cup japanese panko breadcrumbs or 14 cup regular fine dry breadcrumb
  • 12 cup vegetable oil (for frying)
  • 2 garlic cloves, minced
  • 1 tablespoon sambal oelek (red hot pepper flakes sauce)


  1. Firstly, prepare a deep-fryer with a good vegetable oil and heat to 375 degrees F, or use a medium size deep frying pan on high heat.
  2. Defrost calamari and rinse under cold running water.
  3. Cut calamari into 1/4 inch strips. If using fresh calamari, just cut into 1/4 inch strips. Pat dry calamari with paper towels.
  4. In a medium size mixing bowl, mix together flour and Panko bread crumbs.
  5. Add milk to a bowl and dip calamari in the milk.
  6. Toss calamari strips in flour/crumb mixture just to coat. You do not want to have a heavy coating as it could drop off when frying.
  7. Flash fry coated calamari in prepared deep-fryer or frying pan for about 15 seconds, deep frying in small amounts.
  8. In a frying pan, heat 1/2 cup of vegetable oil to medium-high heat.
  9. Add garlic and Sambal Oelek and stir well, cover with a screen to prevent oil from spattering or splashing.
  10. Sauté flash-fried calamari for about 1 minute or until nicely light brown. Do not over fry as it could get chewy.
  11. Serve calamari with your favorite dip.
Most Helpful

This recipe guided my first attempt at home-made calamari. I made several alterations, but I thought that one observation was important enough to share. I used fresh calamari, and like others, found that the breading stuck, but was rather fragile and easy to knock off while frying. I would try the milk bath next time. I don't have a deep fryer any more, so I just increased the cooking time in the frying pan by about 30 seconds-1 minute. This yeilded nice golden brown breading. A note of warning- do to the heat of the oil, I would wait to add the chili paste and garlic till the last say, 30 seconds of frying. Also, I very much recommend using a splatter guard, as the oil goes crazy when you add the chili paste. An excellent recipe, I look forward to trying this one again. Thanks!

highplainsdrifter January 16, 2010

I was pleasantly surprised. Made this as written except for hot sauce didn't have any. It was so quick and easy and delicious. I used frozen calamari and had no problems. Now my hubbie can stop ordering it in restaurants and paying a lot for it.

bitch'n kitchen January 23, 2011

Awesome recipe. Alot of the breadcrumbs fell off though - I would try the egg substitution next time, or a combination of the two. I used regular breadcrumbs and red pepper flakes. Came out really good and completely disappeard!

Chef Remy #186273 January 30, 2010