Fried calamari is one of Australia’s most popular seafood dishes, found on pub menus, fish and chip shops, and restaurant appetiser lists right across the country. The squid is typically cut into rings, coated in seasoned flour or light batter, and fried quickly at high heat for a crisp exterior and tender interior.
Getting the texture right is the key — overcooking turns calamari rubbery, while properly fried pieces stay tender with a satisfying crunch. It’s commonly served with lemon wedges and aioli, tartare sauce, or sweet chilli sauce.
Most calamari sold in Australia comes from wild-caught southern calamari and arrow squid, fished commercially in waters off South Australia, Victoria, and Tasmania.
How it's made
Nutrition (per 100g)
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
fried seafood snack
- Calamari fritti
- Seafood platter
- Fried calamari rings
Keeping one at home? Track yours in your cubud →
Where this data comes from
FSANZ
Recipe
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
✎ Spotted something wrong? Suggest a correction
Checking who you are...