Crispy Fried Calamari is a culinary delight that transforms humble squid into an irresistible appetizer or main course, offering a delightful crunch and tender bite perfect for any occasion. This recipe breaks down the process into simple steps, making achieving restaurant-quality results at home incredibly accessible and rewarding.
Key Ingredients for Crispy Fried Calamari
- 1 pound cleaned calamari tubes and tentacles, sliced into ½-inch rings (tubes) and left whole (tentacles)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for a touch of heat)
- 2 large eggs, beaten
- ½ cup milk
- Vegetable oil or canola oil, for frying (about 3-4 cups)
- Lemon wedges, for serving
- Marinara sauce or aioli, for dipping (optional)
How to Make Crispy Fried Calamari
This Crispy Fried Calamari recipe is designed for maximum flavor and minimal fuss, boasting a satisfyingly golden crunch and tender calamari that will have everyone asking for seconds. The preparation time is approximately 20 minutes, with about 15 minutes for cooking, making it an ideal weeknight treat or impressive party starter.
Step-by-Step Instructions
- Prepare the Calamari: Ensure your calamari is thoroughly cleaned and patted dry with paper towels. For the tubes, slice them into ½-inch rings. Leave the tentacles whole. Patting them dry is crucial for achieving maximum crispiness, as excess moisture can lead to soggy calamari.
- Set Up the Dredging Station: Create three shallow dishes or bowls. In the first dish, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper (if using). This seasoned flour mixture will form the base of your crispy coating.
- Prepare the Wet Batter: In the second dish, whisk the two large eggs and ½ cup of milk until well combined. This wet mixture will help the seasoned flour adhere to the calamari, creating a thicker, more flavourful crust.
- Heat the Oil: Pour your vegetable or canola oil into a heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C). Using a thermometer is highly recommended to ensure the oil is at the correct temperature for optimal frying.
- Coat the Calamari: Working in small batches, coat the calamari pieces first in the seasoned flour mixture, ensuring each piece is fully covered. Shake off any excess flour.
- Dip in Egg Wash: Next, dip the flour-coated calamari into the egg wash, allowing any excess to drip off.
- Coat Again in Flour: Finally, return the calamari to the seasoned flour mixture again, pressing gently to make sure the coating adheres well. This double-coating method is key to achieving that signature Crispy Fried Calamari crunch.
- Fry the Calamari: Carefully add the coated calamari to the hot oil, being careful not to overcrowd the pot. Overcrowding will cause the oil temperature to drop, resulting in greasy calamari. Fry in batches for 2-3 minutes per batch, or until golden brown and cooked through. The calamari should be tender and no longer translucent.
- Drain and Season: Using a slotted spoon or spider strainer, remove the fried calamari from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This allows air to circulate, maintaining crispness. Sprinkle with a little extra salt immediately while hot, if desired.
- Serve Immediately: Serve your Crispy Fried Calamari hot, accompanied by fresh lemon wedges and your favorite dipping sauce, such as marinara or a zesty aioli.
Why You’ll Love This Crispy Fried Calamari
This Crispy Fried Calamari is destined to become your go-to appetizer or light meal, celebrated for its incredibly addictive, shatteringly crisp exterior that perfectly contrasts with the tender, succulent calamari within. Unlike some recipes that can leave calamari rubbery or bland, this method guarantees a delightful chew that’s satisfying without being tough. Making it at home is also a fantastic cost-saver, allowing you to enjoy a generous portion of this beloved seafood dish for a fraction of what you’d pay at a restaurant, all while using simple pantry staples.
The magic of this dish truly shines with its perfectly seasoned, light coating that bakes it to a golden perfection, paired with the bright zestiness of fresh lemon. It’s a flavor profile that’s universally loved, reminiscent of a beachside escape with every bite. So, gather your ingredients and prepare to impress yourself and your loved ones with this sensational Crispy Fried Calamari – you won’t regret it!
Storing and Reheating Tips
For the best flavor and texture, Crispy Fried Calamari is best enjoyed immediately after frying. However, if you have leftovers, proper storage is key to retaining some of its crispness.
- Refrigeration: Allow the calamari to cool completely before storing. Place it in an airtight container lined with paper towels to absorb any excess moisture. Store in the refrigerator for up to 1-2 days.
- Reheating: Reheating calamari can be tricky as it can easily become soggy. The best method to recapture some crispness is to reheat it in a single layer on a baking sheet in a preheated oven at 375°F (190°C) for about 5-10 minutes, or until heated through and slightly re-crisped. Avoid microwaving, as this will likely result in a chewy texture.
- Freezing: It is generally not recommended to freeze fried calamari as the texture will suffer significantly upon thawing and reheating.
Final Thoughts
This Crispy Fried Calamari recipe delivers that sought-after crunch and tender bite, proving that a truly delicious appetizer is achievable right in your own kitchen. Give it a try and prepare to be delighted by the simple yet profound pleasure of perfectly fried seafood.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
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Crispy Fried Calamari
Ingredients
Equipment
Method
- Ensure your calamari is thoroughly cleaned and patted dry with paper towels. For the tubes, slice them into ½-inch rings. Leave the tentacles whole. Patting them dry is crucial for achieving maximum crispiness, as excess moisture can lead to soggy calamari.1 pound cleaned calamari tubes and tentacles
- Create three shallow dishes or bowls. In the first dish, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper (if using). This seasoned flour mixture will form the base of your crispy coating.1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper
- In the second dish, whisk the two large eggs and ½ cup of milk until well combined. This wet mixture will help the seasoned flour adhere to the calamari, creating a thicker, more flavourful crust.2 large eggs, ½ cup milk
- Pour your vegetable or canola oil into a heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C). Using a thermometer is highly recommended to ensure the oil is at the correct temperature for optimal frying.3-4 cups vegetable oil or canola oil
- Working in small batches, coat the calamari pieces first in the seasoned flour mixture, ensuring each piece is fully covered. Shake off any excess flour.1 pound cleaned calamari tubes and tentacles, 1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper
- Next, dip the flour-coated calamari into the egg wash, allowing any excess to drip off.1 pound cleaned calamari tubes and tentacles, 2 large eggs, ½ cup milk
- Finally, return the calamari to the seasoned flour mixture again, pressing gently to make sure the coating adheres well. This double-coating method is key to achieving that signature Crispy Fried Calamari crunch.1 pound cleaned calamari tubes and tentacles, 1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper
- Carefully add the coated calamari to the hot oil, being careful not to overcrowd the pot. Overcrowding will cause the oil temperature to drop, resulting in greasy calamari. Fry in batches for 2-3 minutes per batch, or until golden brown and cooked through. The calamari should be tender and no longer translucent.1 pound cleaned calamari tubes and tentacles, 3-4 cups vegetable oil or canola oil
- Using a slotted spoon or spider strainer, remove the fried calamari from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This allows air to circulate, maintaining crispness. Sprinkle with a little extra salt immediately while hot, if desired.1 pound cleaned calamari tubes and tentacles
- Serve your Crispy Fried Calamari hot, accompanied by fresh lemon wedges and your favorite dipping sauce, such as marinara or a zesty aioli.Lemon wedges, Marinara sauce or aioli