Dont miss these pro tips for light, golden brown crust and tender calamari that is not grease-heavy or rubbery. This fried calamari recipe will be your go-to! Be sure to read through and watch the video below.
If youve done some traveling around the Mediterranean and Southern Europe, you likely encountered some form of fried calamari in small fish shops or taverns. The squid is coated in batter and quickly deep fried to golden perfection, then served hot with a splash of citrus and any number of dips.
This is also a familiar dish throughout the United states, rising in popularity in the 1980s according to this New York Times article, and becoming a mainstream appetizer served in most American casual dining restaurants. But you dont have to wait for your next outing with friends to share a plate of perfectly crispy fried calamari; its easy to make at home.
My calamari recipe comes with a few tips that ensure a light, golden crust and tender squid that is not grease-heavy or rubbery.
Crispy Fried Calamari Recipe
Crispy, succulent calamari rings, coated in seasoned flour and quickly fried to crispy perfection. Budget 30 minutes to soak the calamari in milk. This helps tenderize them while taming their fish smell. It also allows the flour coating to better stick on the rings. Be sure to read the post for more tips!
Prep: 20min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 227.2 kcal, Carbohydrate 35.8 g, Protein 15.9 g, Fat 1.8 g, Saturated Fat 0.6 g, Trans Fat 0.1 g, Cholesterol 177.7 mg, Sodium 273.4 mg, Fiber 1.6 g, servingSize 1 serving
Ingredients:
- 1 pound frozen calamari tubes (thawed)
- Kosher salt
- ½ cup 2% milk
- 1 1/2 cup all purpose flour
- 1/3 cup cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon dry oregano
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- Grape seed oil as needed
- 1 lemon (cut into wedges to serve)
Instruction:
- Slice the calamari tubes into ¾-inch thick rings.
- In a medium bowl, stir 1 teaspoon Diamond Crystal kosher salt in ½ cup milk.
- Add the calamari rings to the milk mixture and refrigerate for 30 minutes.
- In a large bowl, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne (make sure the mixture is well combined).
- Prepare a large colander and set it on top of a large bowl. Using a pair of tongs, take a portion of the calamari rings (about ½ of them) shake off excess milk and toss the calamari in the flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander. Repeat with the rest of the calamari.
- Turn your oven on a low 150 degrees F. Prepare a large sheet pan and set a wire rack on top. Top the wire rack with paper towel.
- Heat 4 inches of grape seed oil in a small cooking pot (I used a 2.5 quart pot) to somewhere between 350 and 365 degrees F. To test your oil, drop one calamari ring, many bubbles will form around it and the calamari will begin to float.
- Once your oil is ready, using a pair of tongs, gently add some of the calamari in and fry for about 3 minutes or until golden brown. Remove the calamari from the oil and arrange it on the paper towel on top of your prepared wire rack. Immediately season with kosher salt, then transfer to your warm oven to keep warm while you work on the rest. Repeat until you have fried all the calamari.
- Transfer the fried calamari to a serving plate and finish with a squeeze of lemon juice!
How To Make Crispy Fried Calamari *Golden*
FAQ
What is the secret to tender calamari?
How is calamari supposed to be cooked?
Why do you soak calamari in milk?
