Cornflake-crusted Calamari Recipe

Munch on golden cornflake-crusted calamari and pair them with cold beer.

Cornflake-crusted crunchy calamari rings are better with a hint of chili! 

Cornflake-crusted Calamari Recipe

Melanie Jimenez
Munch on golden cornflake-crusted calamari and pair them with cold beer.
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 35 minutes
Course Side Dishes
Cuisine Others
Servings 4


Cornflake-crusted Calamari Ingredients

  • 3 cups cornflakes
  • 1 teaspoon chili flakes
  • 1/2 teaspoon black pepper
  • vegetable oil to deep-fry
  • 30 to 40 frozen squid rings spinach drained and chopped
  • 2 Egg beaten and seasoned with sea salt
  • 3/4 Pack sour cream
  • 3 tablespoons mayonnaise
  • 2 to 3 tablespoons Sriracha sauce
  • 1 tablespoon honey


  • Pulse together cornflakes, chili flakes, and pepper in a food processor until almost powdery; the finer the better. Transfer to a medium bowl.
  • Heat oil in a large saucepan over medium heat. Dip squid rings in eggs then coat in cornflake mixture. Deep-fry in hot oil until golden. (Make sure to bread each piece just before frying; do not bread all the rings in one go.) Drain on a wire rack and set aside.
  • Make the sour cream-and-onion dip: Place all ingredients in a blender and purée until smooth. Season with salt and pepper. Refrigerate, covered, for up to 5 days.
  • Make the honey-Sriracha dip: Whisk all ingredients together in a bowl. Season with salt. Refrigerate, covered, for up to 5 days.
  • Serve calamari with sour cream-and-onion and honey-Sriracha dips.
Keyword calamares recipe, spicy calamares, calamari recipe, calamari
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