Southern-Style Cornmeal Fried Calamari combines the crispy seafood traditions of the American South with the beloved Mediterranean staple of fried squid. Rooted in Southern U.S. cooking, where cornmeal crusts are iconic, this version gives calamari a bold, rustic flair. It celebrates coastal flavors, often served at fish shacks or low country boils along the Gulf Coast. This fusion brings together generations of culinary heritage in a single crispy bite.
This version features calamari rings coated in a seasoned cornmeal mix with Cajun spices, giving it a distinct Southern crunch. The crust is crispier and heartier than traditional flour batters, with paprika, garlic powder, and cayenne for smoky heat. Each piece is golden, savory, and perfect for dipping in remoulade or hot sauce. The flavor is bold, spicy, and unmistakably Southern.
Southern-Style Cornmeal Fried Calamari is a regional take on a popular seafood appetizer, swapping flour for seasoned cornmeal to create a rich, textured crust. Calamari rings are dredged in a blend of cornmeal, Cajun seasoning, and paprika, then fried until golden brown. It’s crunchy, spicy, and pairs beautifully with tangy dipping sauces. This version is hearty, flavorful, and ideal for serving hot and fast.
Serving Size 4-6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Don’t overcrowd the fryer or pan—calamari needs space to stay crispy.
Adjust seasoning to your spice level preference—Cajun seasoning varies in heat.
This recipe is a testament to Southern culinary ingenuity—turning simple ingredients into deeply satisfying fare. Using cornmeal as the base gives the calamari a signature Southern grit and character. It's perfect for backyard gatherings, tailgate spreads, or coastal dinners where casual food shines. A squeeze of lemon and bold dipping sauce brings it all together for an unforgettable bite.