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
Notes
Best enjoyed immediately after frying. If storing leftovers, cool completely, store in an airtight container lined with paper towels in the refrigerator for 1-2 days. Reheat in a single layer on a baking sheet in a preheated oven at 375°F (190°C) for 5-10 minutes. Avoid microwaving.
