Name: Crispy Gluten-Free Fried Calamari
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1.5 lbs calamari (tubes and tentacles), fresh or frozen & thawed; 1 cup buttermilk (or dairy-free alternative: unsweetened plain almond milk + 1 tbsp lemon juice); 1 cup all-purpose gluten-free flour blend (with xanthan gum); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (optional, for heat); 1 teaspoon sea salt, plus more for sprinkling; 1/2 teaspoon black pepper; 2 cups gluten-free panko breadcrumbs; 4-6 cups high-smoke point oil (vegetable, canola, or peanut) for frying; Lemon wedges, marinara sauce, or aioli for serving

Description

Unlock the secret to perfectly crispy, tender gluten free calamari at home with this easy-to-follow recipe. Say goodbye to chewy squid and hello to a golden, flavorful appetizer everyone will adore!

Ingredients

1.5 lbs calamari (tubes and tentacles), fresh or frozen & thawed
1 cup buttermilk (or dairy-free alternative: unsweetened plain almond milk + 1 tbsp lemon juice)
1 cup all-purpose gluten-free flour blend (with xanthan gum)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for heat)
1 teaspoon sea salt, plus more for sprinkling
1/2 teaspoon black pepper
2 cups gluten-free panko breadcrumbs
4–6 cups high-smoke point oil (vegetable, canola, or peanut) for frying
Lemon wedges, marinara sauce, or aioli for serving

Instructions

1. Prepare Calamari: If using whole calamari, clean and cut into 1/2-inch rings (tentacles also okay). Pat very dry with paper towels. Place in a bowl, cover with buttermilk, and let soak at room temperature for 15-30 minutes (or up to 2 hours in fridge).
2. Set Up Dredging Station: In one shallow dish, whisk together GF flour, garlic powder, onion powder, smoked paprika, cayenne (if using), 1 tsp salt, and 1/2 tsp black pepper. In a second shallow dish, place GF panko breadcrumbs.
3. Coat Calamari: Working in small batches, remove calamari from buttermilk, letting excess drip. First, toss in seasoned GF flour until fully coated, shaking off excess. Then, transfer to panko and firmly press panko onto each piece to ensure a thick, even coating. Place coated calamari on a wire rack.
4. Heat Oil: In a large, heavy-bottomed pot or Dutch oven, heat 2-3 inches of frying oil to 350-375°F (175-190°C) using a deep-fry thermometer.
5. Fry Calamari: Carefully lower a small batch of coated calamari into the hot oil. Do not overcrowd the pan. Fry for 1-2 minutes, until deeply golden brown and crisp.
6. Drain & Season: Using a slotted spoon, transfer fried calamari to a clean wire rack set over paper towels. Immediately sprinkle with flaky sea salt. Repeat with remaining calamari, ensuring oil returns to temperature between batches. Serve hot with desired dipping sauces and lemon wedges.

Prep Time: 30 mins
Cook Time: 15 mins