This calamari recipe is a quick and easy version of the restaurant classic.
Calamari is one of my favorite foods, and I had some serious reservations about swapping hot fryer oil for an oven. But when those crunchy rings came out golden and perfect, I truly had to pause. The sweet coconut nestles around tender squid, balancing heat from the yogurt-sriracha sauce and a whisper of salt. I got a first-hand thrill when my brain went quiet for a solid minute while I snacked on ring after ring. That’s when I knew this recipe was something special.
Calamari by itself can sometimes come out a bit gummy, but this version transforms it. The coconut flour and panko coating give it a satisfying crisp without the need for deep-frying. Light coconut milk keeps the squid moist, while the coconut flakes caramelize under the heat. Each bite is indulgent yet fresh, with warm coconut tones, a gentle kick of spice, and that clean ocean flavor shining through.
Every time I bake these in my kitchen, I’m reminded that you don’t need to fry something to get that restaurant-worthy crunch. We swapped oil for oven air and came out with something just as crave-worthy, but cleaner. If you’ve ever loved fried calamari but wanted a healthier twist, this dish lands perfectly.
Double the coating for double the crunch
Since you won’t be working with hot fryer oil, you have to be more precise in how you obtain the ultimate crunch factor in your calamari. My secret is a double coating of dry ingredients on the squid; first they go into the coconut flour, then into the panko and coconut mixture. This ensures the moisture-laden squid stays sealed and crisped in the oven while also avoiding drying out. I learned this lesson the hard way. It really makes the difference between flabby rings and restaurant-quality crunch.
How do I store leftovers?
Store your leftover calamari in an airtight container in the fridge for up to 2 days. Seafood leftovers have a short shelf life, so be sure to enjoy them during this timeframe. When you’re ready to eat, you can reheat them in a preheated oven at 350°F or put them in the air fryer until crisp again. Microwaving will make the calamari soggy, so stick with dry heat.
Serving suggestions
I love to serve these baked calamari rings as either an appetizer or a side dish. For the former, if you are not feeling the yogurt dip, they are also excellent dipped in a zingy Lemon Aioli or Harissa Aioli. As a side dish, they go with a wide variety of other sides. I like to play with texture and flavors by pairing them with something like Sautéed Vegetables or Roasted Yellow Squash for a burst of freshness. For something more hearty, these Roasted Potatoes And Carrots are filling and satisfying.
Ingredients
- 1/2 cup light coconut milk
- 2 teaspoons sriracha
- pinch salt
- 4 ounces raw squid rings
- 1/2 cup coconut flour
- 5 egg whites
- 1/2 cup + 2 tablespoons whole-wheat panko
- 1/2 cup + 2 tablespoons sweetened coconut flakes
For The Dip:
- 1/2 cup nonfat plain Greek yogurt
- 2 teaspoons sriracha or to taste
- pinch salt
- Cilantro for garnish
Instructions
- In a medium-sized bowl, stir together the coconut milk, sriracha, and a pinch of salt. Place the squid rings into the bowl so that the coconut milk just covers them. Cover and refrigerate for at least 4 hours.
- Preheat your oven to 425°F and generously spray a baking sheet with cooking spray.
- Pour the coconut flour into a large, shallow plate and place the egg whites into a small bowl. Pour the panko, coconut flakes, and another pinch of salt into a large, shallow plate and mix well.
- Take a squid ring out from the coconut milk, letting any excess coconut milk drip off (but don’t dry it off!) and place it into the coconut flour until it is thoroughly coated.
- Then, place the ring into the egg whites also until it’s thoroughly coated. Finish by placing the squid in the panko/coconut mixture, lightly pressing so that the panko adheres to the ring. Place on the prepared baking sheet and repeat until all the rings are coated.
- Spray the rings with cooking spray and bake them until lightly golden brown, about 7-10 minutes. Flip the rings, spray them with cooking spray, and bake for an additional 2-4 minutes until golden brown and crispy.
- While the calamari bakes, mix together the Greek yogurt, sriracha, and a pinch of salt.
- Dip the calamari in the yogurt mixture fresh from the oven, and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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