Gluten Free Fried Calamari

Crispy, golden, perfectly seasoned fried calamari – and yes, it’s completely gluten free. This is one of my favorite appetizers to make when I want something a little special.

A lot of gluten free fried foods end up soggy or bland, but not this one. The rice flour and cornstarch combo creates a light, crunchy coating that stays crispy.

The seasoning mix gives it just the right amount of flavor without being too spicy. It’s the kind of thing everyone at the table will enjoy.

The whole thing comes together quickly too. A short soak, a quick toss in the coating, and a couple minutes in the oil is all it takes.

Whether you’re making this for a party or just a fun dinner at home, it’s a recipe you’ll want to come back to.

Why You’ll Love This Recipe

Incredibly Crispy Without the Gluten – The rice flour and cornstarch combo creates a shatteringly crispy coating that rivals any traditional fried calamari you have ever tasted.

Restaurant Quality at Home – This recipe gives you that golden and perfectly seasoned calamari you usually only get at a nice restaurant.

Ready in Under 30 Minutes – From start to finish this gluten free fried calamari comes together fast and makes the perfect appetizer for any night of the week.

Perfectly Seasoned Every Time – The blend of smoked paprika and garlic powder with a hint of cayenne gives every bite a warm and savory flavor that keeps you reaching for more.

Ingredients

• 1 lb Squid Tubes and Tentacles, cleaned
• 1 cup Rice Flour
• 1/2 cup Cornstarch
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Cayenne Pepper
• 1 cup Buttermilk
• Avocado Oil, for frying
• Fresh Parsley, chopped, for garnish
• Lemon Wedges, for serving
• Marinara Sauce, for dipping

How to Make

Step 1

Slice the squid tubes into 1/2 inch rings and pat the rings and tentacles completely dry with paper towels. Place them in a bowl, pour the buttermilk over top, and toss to coat. Let them soak for 15 minutes.

Step 2

In a separate large bowl, whisk together the rice flour, cornstarch, garlic powder, smoked paprika, salt, black pepper, and cayenne pepper.

Step 3

Heat about 2 inches of avocado oil in a large heavy pot or Dutch oven over medium-high heat until it reaches 375°F. Line a baking sheet with paper towels and place a wire rack on top.

Step 4

Working in small batches, lift the squid pieces from the buttermilk, shake off excess, and toss them in the seasoned flour mixture, pressing gently to coat all sides. Shake off any extra flour.

Step 5

Carefully lower each batch into the hot oil and fry for 1 1/2 to 2 minutes, until golden brown and crispy. Do not overcook or the calamari will become tough.

Step 6

Transfer the fried calamari to the wire rack immediately. Repeat with the remaining pieces, making sure the oil returns to 375°F between batches.

Step 7

Arrange the fried calamari on a serving platter, sprinkle with fresh parsley, and serve right away with lemon wedges and marinara sauce for dipping.

My Tips

Dry the Squid Really Well

This is the most important step in the whole recipe. If the squid is even a little bit wet when it hits the oil, you’ll get splattering and the coating won’t stick properly.

After you pat them dry with paper towels, let them sit on a clean paper towel for a couple of minutes before adding the buttermilk. The drier they are before the soak, the better the buttermilk clings to them, and the better the flour sticks after that.

Don’t Skip the Buttermilk Soak

The buttermilk does two things here. It tenderizes the squid so it stays soft after frying, and it gives the flour mixture something to grab onto so you get a nice even coating.

If you can’t find buttermilk or need a dairy free option, mix one cup of any milk (even oat or almond) with one tablespoon of white vinegar or lemon juice. Let it sit for five minutes until it thickens slightly, then use it the same way.

Fry in Small Batches

Drop only 6-8 pieces into the oil at a time. If you crowd the pot, the oil temperature drops fast, and your calamari will absorb oil and turn soggy instead of crispy.

Small batches keep the oil hot so each piece puffs up and gets golden in under two minutes. It takes a little more time, but the difference in crunch is huge.

Wait for the oil to climb back to 375°F before adding the next batch. A clip-on thermometer makes this easy to track without guessing.

More Tasty Recipes

• Gluten Free Bang Bang Shrimp
• Gluten Free Crispy Coconut Shrimp
• Gluten Free Crispy Fish & Chips
• Gluten Free Crispy Onion Rings
• Gluten Free Fried Mozzarella Sticks

FAQ

Can I use a different oil instead of avocado oil for frying?

Yes, you can use other oils with a high smoke point, like vegetable oil, peanut oil, or sunflower oil. The key is choosing an oil that can handle 375°F without burning or smoking.

Avocado oil is a great choice because it has a neutral flavor and a very high smoke point, but any of those alternatives will give you the same crispy results.