Crispy Calamari Recipe at The Little Shop of Olive Oils

Crispy Calimari


  • 1 lb. calamari, cleaned and cut into rings
  • 1 cup all-purpose flour
  • 2 teaspoons Himalayan Sea Salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 eggs
  • 2 tablespoons milk
  • 1/2 cup Baklouti Olive Oil for frying
  • Lemon wedges for serving
  • Fresh parsley, chopped (for garnish)


  • Clean the calamari and slice into 1/2-inch rings. Pat dry with paper towels to remove excess moisture.
  • In a large bowl, mix the flour, salt, pepper, and paprika.
  • In another bowl, whisk together the eggs and milk.
  • Pour Baklouti pepper olive oil into a large skillet or a frying pan and heat it over medium-high heat until it reaches about 375F. You can test if the oil is ready by dropping a small amount of flour into the oil. If it sizzles immediately, it's ready.
  • Dip the calamari rings first into the egg wash, then dredge them in the flour mixture until well coated.
  • In batches, carefully place the coated calamari rings in the hot oil. Fry for 2-3 minutes or until golden and crispy.
  • Use a slotted spoon to remove the calamari from the oil and transfer to a plate lined with paper towels to drain excess oil.
  • Transfer the fried calamari to a serving platter.
  • Sprinkle with chopped parsley and serve immediately with lemon wedges on the side.
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