Crumbed Calamari

"I love calamari. This is how to crumb them at home. Look for more calamari recipes coming soon. Serve with tartar sauce and enjoy the experience"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Jamie R. photo by Jamie R.
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Peter J photo by Peter J
Ready In:


  • 4 pieces calamari, sliced into rings
  • 23 cup stale breadcrumbs
  • salt
  • pepper
  • garlic powder
  • 1 egg
  • 14 cup milk
  • oil (for deep frying)
  • tartar sauce (for serving)


  • Mix the breadcrumbs with the salt, pepper and garlic powder and place into a plastic bag so you can shake the crumbs onto the calamari.
  • Beat the egg and combine with the milk and place this into a small dish.
  • Heat the oil up to 160C degrees.
  • Dip the calamari rings individually into the egg/milk mix and then into the plastic bag and shake.
  • The calamari should be well coated.
  • Deep fry until a nice brown tinge. I tend to fry mine for about 4-5 minutes. It also depends on the calamari some it is better at a lower heat for longer. This rule especially applies to bought crumbed calamari.
  • Enjoy.
  • Serve with tartar sauce.

Questions & Replies

  1. The sauce shown with the crumbed calamari looked great. Wish you had published the recipe...would have been better than tartar sauce.
  2. Can I cook this in an air fryer?


  1. Didnt have breadcrumbs so mixed cake flour and spice for fish. After dipping in egg/milk mixture, coated with above and deep fried. Was better than some of the take out I've eaten.
  2. Oh my gosh!!! So delicious! FINALLY! A recipe that works for calamari. Every other one the breading was too thin and fell off. This recipe worked perfectly! I even had leftover egg and breadcrumbs so tossed in some zucchini and asparagus in the mixture and shook it in the bread crumbs and threw that in the fryer afterwards. I even threw in a few fried pickles! Also I served it with a buffalo sweet Thai dipping sauce that I made from sweet Thai chili sauce melted butter and Frank's Red Hot Sauce. It turned out so good that I'm writing my review as I'm eating it, and I never write reviews on recipes, even if they turn out good. I'm so grateful for this recipe and how easy it was I never even thought about shaking it in a bag and I've made many messes, gooey forks and fingers, and wouldn't be able to fry them all at once, the list goes on! So this was awesome thank you so much!
    • Review photo by Jamie R.
  3. They look amazing. I made them when I worked at a country club, served with Texas petal sauce which we bought from our food supplier. It is no longer available. It had an awesome flavor that every one loved. Too bad it's not available.Texas petal sauce!! The best.
  4. didnt make it yet but is that tartar sauce in the photo?
  5. So good. I added paprika and mild Curry powder to mine. Wow it tasted great


  1. I cooked the rings for 30 seconds each side and were sooo deliciously tender and perfectly cooked!
  2. not yet..


<p>I love cooking, cooking shows, cooking web sites. I don't think i would want to be a chef I just love cooking for myself. My big thing is recipe modification. I will always change a recipe that I cook to try and get it just right. <br />I run my own business and get into the kitchen whenever I can.</p>
View Full Profile

Find More Recipes