Easy Thai Style Fried Calamari

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 01/7/22
Easy Thai Style Fried Calamari

The Spruce / Ali Redmond

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
289 Calories
19g Fat
25g Carbs
6g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 289
% Daily Value*
Total Fat 19g 24%
Saturated Fat 1g 7%
Cholesterol 50mg 17%
Sodium 278mg 12%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 3%
Total Sugars 8g
Protein 6g
Vitamin C 2mg 8%
Calcium 12mg 1%
Iron 1mg 6%
Potassium 97mg 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. 

Semolina is a type of granular wheat flour available at health food or specialty food stores.

 Thai sweet chili sauce is available in most supermarkets.

Ingredients

  • 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

  • 1/2 teaspoon salt

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

  • 1/8 teaspoon 5-spice powder

  • 1 pinch freshly ground pepper, black or white

  • 1 cup canola oil, or other high-heat oil

  • Lettuce, or fresh coriander, for serving, optional

  • Thai sweet chili sauce, for serving

Steps to Make It

  1. Gather the ingredients.

    Easy Thai Style Fried Calamari ingredients

    The Spruce / Ali Redmond

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

    semolina and spices in a bowl

    The Spruce / Ali Redmond

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

    sliced calamari on a cutting board

    The Spruce / Ali Redmond

  4. 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.

    calamari in a bowl with breading

    The Spruce / Ali Redmond

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

    oil in a pot

    The Spruce / Ali Redmond

  6. 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.

    a piece of calamari placed into a pot with oil

    The Spruce / Ali Redmond

  7. 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.

    calamari frying in a pot with oil

    The Spruce / Ali Redmond

  8. 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.

    Easy Thai Style Fried Calamari frying in a pot with oil

    The Spruce / Ali Redmond

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

    Easy Thai Style Fried Calamari on a paper towel lined platter

    The Spruce / Ali Redmond

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

    Easy Thai Style Fried Calamari on a platter, served with sauce

    The Spruce / Ali Redmond