An Italian classic. Crispy, crunchy, golden, delicious, this is so easy to make at home.






Skill level

Average: 3.4 (32 votes)


  • ⅓ cup (50 g) cornflour
  • ⅓ cup (50 g) plain flour
  • Sunflower oil, to deep-fry
  • 500 g whole squid (calamari), cleaned, cut into tubes, tentacles roughly chopped
  • 1 garlic clove, bashed with the palm of your hand
  • A handful of parsley leaves
  • 1 chilli, roughly chopped
  • a few slices of lemon
  • pinch of sea salt flakes
  • lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Combine flours in a bowl and season well.  Half fill a large heavy-based frying pan with olive oil and heat over medium–high heat to 180°C (a cube of bread will turn golden in 20 seconds when the oil is hot enough).

2. First, drop the garlic into the oil to flavour it, then, working in batches, add a handful of squid rings and tentacles to the flour mixture and toss to coat thoroughly.  Shake off any excess flour then drop into hot oil and deep fry for 2-3 minutes. When the garlic has turned dark golden, remove from the oil.

3. Drain the squid on paper towel.

4. Dip some parsley leaves, the chopped chilli and the lemon slices in the flour mix. Shake off the excess, then deep fry for 1-2 minutes or until crispy. Drain on paper towel. Toss with the calamari.

5. Season with salt and serve hot, with fresh lemon wedges.