Fried squid with marinara sauce
- Preparation 20 min
- Refrigeration 20 min
- Cooking 15 min
- Servings 2 to 4
- Freezing I do not suggest
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🦑 Fried squid that beats restaurant versions
I’ve always been crazy about fried squid. In any good Italian-bistro restaurant, it’s on the menu and it’s almost always my starter. So I absolutely needed my homemade version. And honestly, my version clearly beats restaurant ones, no shame at all. Tender inside, ultra crispy crust with cornmeal and cornstarch, marinara sauce that packs a punch, and the whole thing is done in less than 30 minutes. Really, it’s so easy to make and so good that you’ll wonder why you haven’t tried it before.
🥛 My anti-rubber trick: soaking in milk for 20 minutes
The secret to avoiding rubbery squid is to soak them in milk with salt for 20 minutes before cooking. It tenderizes the flesh, neutralizes the marine bitterness and gives you tender rings like in good Italian restaurants. For the breading, I combine flour + yellow cornmeal + cornstarch with my seasonings. That’s what gives the crispy crust that holds without getting greasy. Fry at 375°F in hot vegetable oil, in small batches so you don’t drop the temperature, and you get golden crispy squid that’s to die for.
🍴 The authentic Italian-bistro appetizer that rocks
This recipe is an appetizer for 4 people (or main course for 2-3 without shame) that transforms a Saturday night with friends into an impromptu Italian restaurant feast. Serve the squid hot straight from the fryer with my spicy marinara sauce (chili flakes are optional but I suggest them) for dipping, or even a little lime-cilantro mayo or aioli if you prefer. Completely mind-blowing bonus: you can make them ahead, store them in the fridge and reheat them in the air fryer for 3-4 minutes to get back their crispiness like fresh from the fryer. As good as the day before, I swear.
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🦑 Buy from the fishmonger, whole squid with tentacles
I strongly suggest buying your squid from the fishmonger. I buy 6 whole squid that I clean myself, which gives me about 2 lb (900 g). Pre-cut squid rings are good, but they’re missing the tentacles. And I love the tentacles! If you can’t find fresh ones, get frozen ones, thaw them and do the milk soak as if nothing happened.
🥛 Milk soak 20 minutes to tenderize
This is the anti-rubber trick. Milk with a teaspoon of salt tenderizes the squid flesh and neutralizes the marine bitterness. 20 minutes is the perfect balance. Less and the squid stays firm; more and you don’t get any additional benefit.
🌽 Cornmeal + cornstarch for ultra crispy crust
Classic breading with just flour gives soft squid that gets soggy quickly. My combination of flour + yellow cornmeal + cornstarch creates a crispy crust that lasts long without getting greasy. Technical detail that changes everything.
🌡️ Oil at 375°F (190°C), not 350°F
This is the classic mistake. You heat the oil to 375°F because the second you put the squid in it, it will drop considerably (down to about 320°F). If you started at 350°F, you’d end up at 300°F = not hot enough to brown properly = greasy and soft squid. Frying thermometer mandatory.
⏱️ Small batches, wait for oil to come back up between each
Don’t overload the fryer. 5-6 pieces at a time maximum. Wait for the oil to come back up to 375°F before the next batch. Otherwise your squid swim in cold oil and end up greasy. Patience is your best friend.
🔥 Keep warm at 150°F during frying
To serve all batches together nice and hot, keep the rack on a plate in the oven at 150°F (65°C). The first batches stay crispy and hot while you fry the rest.
♨️ Leftovers in air fryer 3-4 minutes, like the day before
Completely mind-blowing bonus: you can make the squid ahead and reheat them in the air fryer at 375°F for 3-4 minutes. They get back their crispiness exactly like fresh from the fryer. As good as the day before, I swear on my life.
🥄 Alternative sauces
If you want to change from marinara, serve with lime-cilantro mayo, classic garlic aioli, or even remoulade. Spicy marinara sauce remains my first choice for the authentic Italian bistro side, but the other options work wonderfully.
🌶️ Optional chili flakes
Red pepper flakes in the marinara sauce are optional but I recommend them. They bring a nice warm kick that balances the richness of the frying. If you’re having guests who don’t like spicy, prepare 2 small bowls: one with, one without.
✅ What to serve with my fried squid with marinara sauce?
My fried squid shines as an authentic Italian appetizer. Serve them with my Homemade marinara sauce nice and hot for dipping, as a prelude to a great Cacio e pepe for a complete Italian meal, paired with my Shrimp and halloumi skewers with homemade bang bang sauce for a Saturday night seafood feast with friends, or as a gourmet starter before my Shrimp and crab cakes to push the fried-seafood theme to the max.
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Squid
- 2 lb (900 g) fresh whole squid cleaned (or frozen thawed), cut into rings with tentacles
- 2 cups (500 ml) milk
- 1 tsp (5 ml) salt
Marinara sauce
- 2 tbsp (30 ml) olive oil
- 3 garlic cloves, finely chopped
- 2 tsp (10 ml) Italian seasoning
- 1 can (796 ml) crushed tomatoes
- A pinch of red pepper flakes (optional)
- Salt and black pepper, to taste
Breading
- 1 cup (250 ml) all-purpose flour
- ¼ cup (60 ml) yellow cornmeal
- ¼ cup (60 ml) cornstarch
- 2 tsp (10 ml) Italian seasoning
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) onion powder
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) salt
- Vegetable oil, for frying
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Preparation
- Place the squid rings and tentacles in a large bowl. Add milk and salt, mix. Let soak for 20 minutes to tenderize the flesh.
- Meanwhile, prepare the marinara sauce: in a small saucepan over medium heat, heat the olive oil. Add garlic, red pepper flakes (if using) and Italian seasoning. Sauté for 2 minutes while stirring.
- Add crushed tomatoes, season with salt and pepper. Reduce to low heat and simmer for 10 to 15 minutes. Keep warm.
- In a large bowl, whisk together flour, cornmeal, cornstarch, Italian seasoning, paprika, onion powder, garlic powder and salt.
- Pour about 3 inches (7-8 cm) of vegetable oil into a large skillet or deep pot. Heat to 375°F (190°C). This is crucial: the oil will drop to about 320°F as soon as the squid goes in, then slowly rise again.
- Drain the rings and tentacles from the soaking liquid. Work in small batches: coat each piece in the dry breading and shake off excess.
- Fry the squid in small batches for about 3 to 4 minutes, or until golden brown and crispy. Wait for the oil to return to 375°F between each batch.
- Drain on a rack set over a plate lined with paper towels. To keep the first batches warm during frying, place the rack in the oven at 150°F (65°C).
- Serve immediately with marinara sauce for dipping.
This is the anti-rubber trick. Milk with a teaspoon of salt tenderizes the squid flesh and neutralizes their natural marine bitterness. 20 minutes is enough. Less and the squid stays firm, more is useless. Non-negotiable step to get tender fried squid like in the best Italian-bistro restaurants.
In the air fryer at 375°F for 3-4 minutes, they get back their crispiness exactly like fresh from the fryer. As good as the day before, guaranteed. You can also reheat them in the oven at 400°F on a rack for 5-7 minutes. Avoid the microwave. It makes them completely soft.
At 375°F (190°C). This is crucial: the second you put the squid in the oil, the temperature drops considerably (down to about 320°F). If you start at 350°F, you end up at 300°F = not hot enough to brown properly. Frying thermometer mandatory to succeed with this recipe.
At your fishmonger ideally. I buy 6 whole squid that I clean myself (about 900 g). You can also buy them already cut into rings, but they often miss the tentacles. If you can’t find fresh ones, get frozen and thaw them before the milk soak. The result is just as good.
My fried squid shines as an authentic Italian appetizer for 4 people or main course for 2-3 without shame. Serve with my homemade marinara sauce nice and hot for dipping, paired with my shrimp and halloumi skewers with homemade bang bang sauce for a seafood feast, before cacio e pepe for a complete Italian meal, or with my shrimp and crab cakes to push the fried-seafood theme.
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