Easy Thai Style Fried Calamari

Thai Fried Squid (Calamari)
D.Schmidt for About.com
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 3 to 4 servings
Nutritional Guidelines (per serving)
586 Calories
55g Fat
18g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 586
% Daily Value*
Total Fat 55g 71%
Saturated Fat 4g 21%
Cholesterol 50mg 17%
Sodium 275mg 12%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 6g
Vitamin C 1mg 6%
Calcium 11mg 1%
Iron 1mg 6%
Potassium 94mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Thai version of fried calamari is crisp and seriously delicious - and you won't believe how simple it is to make. If you're a fan of Greek calamari, you'll love this recipe. As the recipe will demonstrate, fried calamari needn't be as difficult as it sounds - simply cut the squid into rings, dip into a simple flour and spice mixture, and fry. Serve it up with Thai sweet chili sauce and dig in. 


  • 2 large squid tubes, frozen or freshly prepared; OR 3 to 4 medium tubes; if frozen, thaw quickly in a bowl of cool water

  • 1/2 cup semolina, a type of granular wheat flour available at health food or specialty food stores

  • 1/2 teaspoon salt

  • 1/8 teaspoon cayenne pepper, or dried crushed chili

  • 1/8 teaspoon 5-spice powder

  • Pinch freshly ground black pepper, or white

  • 1 cup canola oil (or other high-heat oil)

  • Lettuce, or fresh coriander, optional, for serving

  • Thai sweet chili sauce, garnish for serving,  available in most supermarkets

Steps to Make It

  1. Place semolina flour in a shallow bowl or spread over a plate. Stir in the salt and spices. Set aside.

  2. Place squid tubes horizontally in front of you on a cutting board. Using a sharp knife and cutting towards you, make slices about 1/2 inch wide. This will create nice-size rings.

  3. Open up the calamari rings and roll them one by one in the flour and salt mixture until they are covered. Place floured rings on a clean plate next to the stove.

  4. Pour oil into a small or medium-sized frying pan. The oil should be at least 1 inch deep.

  5. Turn heat to high or medium-high, until the oil begins to bubble or "move" from the bottom of the pan. To test if oil is hot enough: using a pair of tongs, dip one of the calamari rings into the oil. If it sizzles and begins to cook, the oil is ready.

  6. Place as many rings into the oil as can comfortably fit at one time. Fry about 1 minute, then turn the rings over to cook on the other side.

  7. Turn heat down to medium to prevent oil splattering. The calamari should turn a light golden brown. Avoid over-cooking, or squid will turn rubbery.

  8. When rings are done frying, remove from oil and place on a clean kitchen towel or paper towel to drain.

  9. Serve immediately while still hot. Serve with Thai sweet chili sauce.