Crispy, golden, and just the right amount of kick — this amazing fried calamari is made for dipping.
Fried calamari might sound like something you’d only order at your favorite seafood spot, but let me tell you — this dish can be made right in your kitchen with a few keto pantry staples and a skillet full of hot oil. The key to making it work on a low-carb plan is skipping the traditional wheat flour and reaching for a blend of almond flour and coconut flour instead. Plus, it just fries up beautifully this breading blend, getting those fried calamari all golden on the outside and tender on the inside, with just the right texture to hold onto that dipping sauce.
If you’ve never worked with calamari rings before, don’t worry — they’re easy to find frozen and already cleaned. All you need to do is coat them, fry them, and dip them in your favorite dippin’ sauce and enjoy.
The secret in this blend that fries up so perfectly on the outside is that the almond flour adds a nutty richness while the coconut flour helps your calamri get super crisp. Paprika adds warm, smoky flavor, while garlic and onion powder add that savory note of flavor that tastes just right against that sweet calamari.
What really sets this fried calamari recipe apart is how perfectly each ring of that delicious squid fries up with this breading on it. When your breaded rings hit that oil, that coating puffs just enough to give you crunch without greasiness. And since there’s no grain in the batter, the end result is lighter than traditional fried seafood fare. Here in the South, we love these paired with a good garlic aioli and a side of hot pepper jelly. I dip ’em in both for one unbelievable taste experience.
The best dipping sauces for fried calamari
When it comes to fried calamari, the dipping sauce you choose can absolutely elevate the dish from “okay” to unforgettable. Let me point you toward two sauces that really complement the flavors of fried squid beautifully. First, I love this tomato and garlicky flavors of this tomato cream sauce against my fried calamari. The rich, velvety texture of the tomato cream sauce contrasts beautifully with the crisp, golden exterior of fried calamari, creating a balanced bite of crunch and creaminess. The mild sweetness and acidity of the tomatoes enhances the briny flavors of that fried squid, while the cream smooths out any sharpness, lending a luxurious eating experience. My other absolute favorite sauce with fried calamari has to be this Yum Yum Sauce. This creamy Japanese hibachi-style sauce has that perfect balance of mayonnaise-rich sweetness, tangy vinegar, savory undertones of garlic and paprika, and a whisper of heat— all tempered with a comforting ketchup flavor that I love. It’s like aioli, ketchup, sweet chili sauce, and classic hibachi sauce got together to try complement calamari’s flavor perfectly. Both of these sauces truly bring out the most of calamari’s sweet and savory notes of flavor in their own unique ways.
How do I store leftovers?
Being that this calamari is made with somewhat softer, less hardy flours, it is best enjoyed fresh, when the coating is crisp and golden. But if refrigerating, cool your calamari rings on a wire rack and then transfer cooled pieces to an airtight container lined with paper towels, which will help absorb any excess moisture. Refrigerate only 2 days, tops. For longer storage, freeze the calamari in a single layer on a baking sheet lined with parchment paper. Once frozen, transfer to a zip-top freezer bag and store for up to 1 month.
Similar recipes to try
If this crispy fried calamari has got you hooked, you’re gonna want to keep that seafood party rollin’ with a few other mouthwatering dishes from PepperPorch. This Old Bay Popcorn Shrimp brings that classic salty, spicy crunch that makes every bite feel like a seaside celebration—perfect for when you want fried goodness with a little extra zing. For something a bit richer and smoother, Creamy Shrimp Scampi delivers, and if you’re craving a punch of fresh, zesty heat, Chili-Lime Keto Sheet Pan Shrimp brings bold citrus and smoky spice.
Delicious Fried Calamari Recipe
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 large eggs
- Vegetable oil for frying
- 1 pound calamari rings
Instructions
- In a large mixing bowl, whisk together the almond flour, coconut flour, paprika, garlic powder, onion powder, salt, and pepper.
- In a separate bowl, beat the eggs.
- Heat the cooking oil in a pot over medium-high heat until it reaches 350°F.
- Taking a few pieces of calamari at a time, dip them into the beaten eggs then into the flour-coating mixture. Toss gently to coat them evenly.
- Carefully place the coated calamari into the hot oil, frying them in batches for 2-3 minutes. As you remove the calamari from the oil, let them drip a little over the pot. Place them on a plate lined with paper towels to drain excess oil. Repeat the process.
Notes
- If you want the best flavor and texture, use fresh calamari. Frozen can work too, but be sure to thoroughly thaw and drain it or else the resulting calamari will be a soggy mess.
- Heat that oil good and proper! It needs to be at the right temperature (350°F) before you should even think about adding the calamari. This gives you perfectly fried calamari; golden and crispy on the outside, tender on the inside.
- Fry the calamari in batches to prevent overcrowding the pan. Too many pieces and the oil’s temperature could drop and lower the odds of a crispy calamari.
I made this recipe today and I really liked it. The taste was great.
Glad to hear you liked this recipe! Thanks for reading.