Easy Thai Style Fried Calamari

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Enjoy golden calamari rings coated in fragrant Thai spices, fried until crispy and light. Fresh or thawed squid is sliced and dredged in a seasoned semolina mixture with touches of cayenne and five-spice. Quickly fried in hot oil, the calamari achieves a perfect crunch while staying tender inside. Paper towels soak up any excess oil before serving. Pair these flavorful morsels with Thai sweet chili sauce and toss over lettuce or fresh coriander for a vibrant starter. Ready in just 20 minutes, this dish delivers the taste of Thai street food from your kitchen.

Barbara Chef
Updated on Mon, 19 May 2025 12:37:29 GMT
A bowl of fried onion rings. Pin it
A bowl of fried onion rings. | gracefulflavors.com

Easy Thai Style Fried Calamari is the ultimate speedy appetizer when you crave something crisp and full of flavor. This quick method gives you golden rings that are irresistibly tender inside and shatteringly crisp outside ready in minutes with a spicy Thai kick that leaves everyone reaching for more.

This recipe won me over on a rainy night with surprise guests I pulled it together in under twenty minutes and my friends could not believe how good it tasted so fresh and bold

Ingredients

  • Large squid tubes: frozen or fresh for the most tender texture look for tubes with glossy moist surfaces and no fishy smell
  • Semolina: gives the crust its unique crispness choose fine semolina for the best result
  • Salt: brightens the delicate squid flavor use sea salt for purity
  • Cayenne or dried crushed chile: for lively heat dial to your spice preference
  • Five spice powder: adds a hint of warmth and complexity taste the blend to ensure freshness
  • Freshly ground black or white pepper: a small pinch brings background savor
  • Canola oil or another high heat oil: select a neutral option and check for a clear color and light smell
  • Lettuce or fresh coriander for bright garnish (optional): use crisp greens or fragrant leaves
  • Thai sweet chili sauce for dipping: balances the savory rings with sweet tang check labels for chili flecks and vivid red color

Step-by-Step Instructions

Prepare the Coating:
Mix semolina with salt cayenne five spice and fresh pepper in a shallow bowl blend thoroughly so every bite carries the spices
Slice the Squid:
Lay squid tubes on a large cutting board slice into half inch rings keeping slices even for uniform cooking
Dredge the Rings:
Coat each squid ring thoroughly in the flour mixture shaking off extra for a thin even crust arrange on a plate so they do not stick together
Heat the Oil:
Pour at least one inch of oil into your frying pan heat until a dropped pinch of semolina sizzles and quickly bubbles indicating the oil is hot enough for frying
Fry the Calamari:
Gently lower a few rings into the oil do not crowd the pan watch for golden color then carefully flip each ring after about one minute fry the second side until evenly colored reduce heat if needed to prevent rapid browning and keep the crust light
Drain and Serve:
Transfer fried rings onto a towel lined plate to wick away extra oil serve immediately on crisp lettuce or with fresh coriander and always offer Thai sweet chili sauce at the table for dipping
A bowl of fried onion rings. Pin it
A bowl of fried onion rings. | gracefulflavors.com

My favorite part is the five spice powder it brings such subtle magic I still remember my uncle arguing that it gave the dish an authentic touch and now I never skip it when I make these for family gatherings

Storage Tips

For best crispness enjoy freshly fried calamari straight from the pan If you must store leftovers let them cool then chill in a paper towel lined container and reheat in a hot oven or toaster oven for a few minutes to revive that signature crunch

Ingredient Substitutions

If you prefer a different flour rice flour or even fine cornmeal creates a slightly different yet still crisp coating No five spice Try a pinch of ground coriander or a hint of smoked paprika Adjust the heat using regular paprika or mild chili powder if cooking for kids

A bowl of fried onion rings. Pin it
A bowl of fried onion rings. | gracefulflavors.com

Serving Suggestions

Serve these rings atop a bed of shredded lettuce with lots of fresh coriander on the side For heartier appetites pair with a cucumber salad and sticky rice They also make an excellent filling for soft buns with pickled veggies for a funky Thai inspired sandwich

Cultural and Historical Context

Fried squid is enjoyed all over Southeast Asia but Thailand adds its unique twist with bold dipping sauces Calamari is often shared in bustling night markets or as part of a festive Thai meal This version blends the simplicity of street food with bold pantry spices and a craveable crunchy texture

Frequently Asked Questions

→ How do I prevent calamari from turning rubbery?

Calamari should be fried quickly at high heat, just 1-2 minutes per side. Overcooking makes it tough, so remove it when golden brown.

→ What oil is best for frying calamari?

Use a neutral, high-heat oil like canola or vegetable oil. This ensures a crisp texture and neutral flavor.

→ Can I use fresh or frozen squid?

Both fresh and frozen squid work well. Thaw frozen squid in cool water before slicing and pat dry thoroughly.

→ Why use semolina for coating?

Semolina gives the calamari rings a crispier and lighter texture compared to all-purpose flour.

→ What dipping sauce pairs nicely?

Thai sweet chili sauce offers a balance of sweetness and mild heat, complementing the fried calamari perfectly.

Easy Thai Style Fried Calamari

Tender calamari rings lightly fried in Thai spices and served hot with sweet chili sauce for dipping.

Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes
By: Barbara

Category: Hearty Mains

Difficulty: Easy

Cuisine: Thai

Yield: 4 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Main

01 2 large squid tubes, frozen or freshly prepared, or 3 to 4 medium tubes, thawed if frozen

→ Coating

02 125 ml semolina
03 2.5 ml salt
04 0.5 ml cayenne pepper or dried crushed chile
05 0.5 ml Chinese five-spice powder
06 1 pinch freshly ground black or white pepper

→ Frying

07 240 ml canola oil or other high-heat oil

→ To Serve

08 Lettuce or fresh coriander leaves, optional
09 Thai sweet chili sauce

Instructions

Step 01

Combine semolina, salt, cayenne pepper, five-spice powder, and ground pepper in a shallow bowl or plate; mix well and set aside.

Step 02

Lay the squid tubes horizontally on a cutting board and slice into 1.25 cm rings using a sharp knife.

Step 03

Individually coat each squid ring in the seasoned semolina mixture, ensuring even coverage, and arrange on a clean plate.

Step 04

Pour canola oil into a small or medium frying pan to a depth of at least 2.5 cm and heat over medium-high until shimmering or bubbling.

Step 05

Test the oil temperature with a single ring; if it sizzles, fry batches of rings for 1 minute per side or until light golden brown, adjusting heat as needed.

Step 06

Remove fried squid rings with tongs, drain on paper towel or kitchen towel, and serve immediately with Thai sweet chili sauce and optional greens.

Notes

  1. Avoid overcooking calamari to maintain a tender texture; excessive frying can make the rings rubbery.

Tools You'll Need

  • Frying pan
  • Cutting board
  • Sharp knife
  • Tongs
  • Shallow bowl or plate
  • Paper towel or clean kitchen towel

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains seafood (squid)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 289
  • Total Fat: 19 g
  • Total Carbohydrate: 25 g
  • Protein: 6 g