You can make fried calamari at home that rivals — or even surpasses — what you get at restaurants. The key is very hot oil and enough of it so the temperature doesn’t drop when you add the squid. Squid becomes rubbery if overcooked, so you want a short, intense cook time that seals the exterior while keeping the interior tender.
Plan on about 1/2 pound of squid per person for a main-course portion.
Clean and rinse the squid thoroughly, removing the cartilage and innards and rinsing well to remove any residue.
Pat the bodies dry, then slice them into rings or strips, and reserve the tentacles if you like.
Season the squid pieces and tentacles generously with salt and freshly ground black pepper; rub the seasoning in with your hands so it adheres.
Place flour in a bowl or a resealable bag, add the squid in batches, and toss or shake until each piece is well coated. Shake off excess flour and transfer the pieces to a plate so they aren’t clumped together.
Heat several inches of a neutral oil (such as vegetable, canola, or peanut) in a deep skillet or pot over medium-high heat until it is very hot but not smoking. You want enough oil for the calamari to move freely while frying so they crisp evenly.
Fry the calamari in small batches so the oil temperature stays high. Carefully add a handful at a time; expect vigorous bubbling, popping, and occasional spatter.
Cook only until the coating is golden brown — typically about 2 to 4 minutes. If the pieces take longer to brown, the oil needs to be hotter. Overcooking will make the squid tough and chewy, so remove the pieces promptly when they reach color.
Drain the fried calamari briefly on paper towels or a wire rack, then serve immediately while hot and crisp.
