Every Friday night, Calamari is one of the mouth-watering “pulutan”, small amounts of food eaten with alcoholic drinks, that you can order at almost every bar in the Philippines. It is a perfect match with ice-cold beer and hard liquors when you are already burnt out eating pork and chicken. There are a lot of recipes out there on how to make calamari. If you want a party hit, try this crispy calamari recipe to learn how to make super tender yet deliciously golden and crunchy squid rings

Fried Calamari Recipe
Fried Calamari Recipe

Calamari can be cooked in different ways such as grilling, adobong pusit, souped and the famous but the simplest, the fried Calamari or Calamares as it was popularly called in Philippines.

It is served in parties, gatherings and “inuman” along with lechon kawali, gambas, fried chicken, pork or bangus sisig.

Best Calamari Recipe
Best Calamari Recipe

Deep-fried Calamari is basically slices of squid heavily-seasoned with spices, marinated in lemon juice and dipped into breading to achieve a crispy finish texture. The taste of fresh calamari brings me back to my childhood days and memories of my hometown in Quezon Province where seafood is abundant.

How to make fried calamari
How to make fried calamari

Nowadays, calamares are also served by food stands as a snack food along the busy streets of the Metro and in some cities.


Fried Calamari Recipe

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Calamari is one of the mouth-watering “pulutan” that you can order at almost every bar in the Philippines. This calamari recipe is sure to be a party hit.

  • Author: Pilipinas Recipes
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Appetizer
  • Method: Deep fried
  • Cuisine: Filipino


  • 2 1⁄4 lbs medium sized squid
  • 2 pieces eggs
  • 1 cup plain flour (all-purpose)
  • 1 cup oil
  • 30 ml fresh lime juice (calamansi juice)
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper
  • Breadcrumbs


  • Pull the head of the squid including internal parts and tentacles. Remove the beak and gladius (pen).
  • Cut the head and the ink sack from the tentacles. Set aside.
  • Peel the spotted outer membrane from the squid and discard.
  • Wash it well.  Drain and cut the body into rings.
  • Combine squid, salt, and ground black pepper and mix it well.
  • Heat cooking pan and the pour-in the cooking oil.
  • Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
  • When the oil is hot enough, deep-fry the Calamares until it turns golden brown.
  • Remove, drain on a wire rack set over baking sheet.
  • Serve with spicy vinegar.


See this video for another recipe of fried calamares.


  • Serving Size: 6
  • Calories: 390
  • Sugar: 2g
  • Sodium: 119mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Carbohydrates: 44g
  • Protein: 38g
  • Cholesterol: 532mg



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