Crispy fried calamari is a culinary delight, combining a golden, crunchy exterior with tender, flavorful squid. Perfect for gatherings or special occasions, it is a universally loved appetizer or snack. This recipe ensures a balance of textures and flavors, making it a standout dish at any table.
Ingredients Overview
Each ingredient in this recipe has a specific role in crafting the perfect calamari. Squid provides the tender base, while milk helps soften the flesh through marination. The flour and cornstarch create a light yet crispy coating, while canola oil ensures an even, golden fry. Garlic powder, salt, and pepper enhance the flavor with subtle seasoning, while lemon wedges add a refreshing zing. For those seeking variety, you can substitute dairy-free milk or experiment with seasoned bread crumbs for a twist on the coating.
Step-by-Step Preparation
Begin by cleaning and preparing the squid to ensure a flawless final dish. Firmly hold the squid and carefully pull the head and internal organs from the body. Remove the clear cartilage, which resembles plastic, from inside the tube and discard it. Detach the ink sac and head from the tentacles using a sharp knife, keeping the tentacles aside for use. Peel off the spotted outer membrane covering the squid’s body for a clean and appealing look. Thoroughly rinse both the tentacles and body tubes under cold running water, scrubbing lightly to remove any residual tissue. Pat them dry completely to ensure a crisp coating later. Depending on the size of the squid, slice the body into rings or keep it whole for a different presentation.
Marinating the squid in milk is a crucial step for tenderness. Submerge the cleaned pieces in milk and refrigerate for at least 30 minutes, or up to 4 hours for optimal results. This process helps break down proteins, ensuring the squid remains soft and delicate after frying. For added flavor, you can mix lemon juice or a pinch of cayenne pepper into the milk.
The coating and frying process is where the magic happens. Combine equal parts of flour and cornstarch in a bowl to create a light, crispy batter. Toss the drained squid in this mixture, ensuring each piece is fully covered. Heat about three inches of canola oil in a deep pan or wok until it reaches 350°F. Fry the coated squid in small batches, ensuring they don’t overcrowd the pan, as this can lower the oil temperature and result in soggy calamari. Fry each batch for one to three minutes, turning occasionally, until the pieces are golden and crispy.
Recipe Tips & Frequently Asked Questions
Achieving the perfect crunch:
Maintain the oil temperature at 350°F, and avoid frying too many pieces at once to preserve crispness.
Using the right squid size:
Smaller squid yield tender rings, while larger ones are ideal for whole-fried presentations.
Avoiding overcrowding in the pan:
Fry in batches to ensure even cooking and maintain the oil’s heat.
Can I use frozen squid instead of fresh?
Yes, just ensure it’s thawed completely and patted dry before marination.
What other coatings can I use besides flour and cornstarch?
Panko crumbs or seasoned flour are excellent alternatives.
How can I ensure the calamari stays tender after frying?
Avoid overcooking; one to three minutes is sufficient for a perfect texture.
What to Serve With This Recipe
Pair crispy calamari with your favorite dipping sauces for a burst of flavor. Spicy vinegar adds tang and heat, while aioli or marinara offer creamy or tomato-based contrasts. For a complete meal, serve it alongside fresh salads, crusty bread, or as part of a seafood platter featuring shrimp and scallops.
Storage and Reheating Tips
To store leftovers, place the calamari in an airtight container and refrigerate for up to two days. To reheat, bake in a preheated oven at 375°F for 8-10 minutes to restore crispness without overcooking. Avoid microwaving, as it can make the calamari chewy.
This crispy fried calamari recipe is a perfect blend of flavor and texture, making it a crowd-pleaser for any occasion. With its simple steps and versatile serving options, it’s a dish you’ll return to time and again. Experiment with flavors, pairings, and presentations to make it your own.
Ingredients
Canola oil
3 pounds large squid
1 cup milk
1 cup cornstarch
1 cup flour
Salt and pepper to taste
Garlic powder to taste
Lemons, cut into wedges
Instructions
Begin by firmly holding the squid and separating the head, internal organs, and tentacles from the body. Remove the clear cartilage found inside the tube and discard it.
Using a sharp knife, detach the head and ink sac from the tentacles, setting the tentacles aside for later use. Peel away the spotted outer membrane covering the squid’s body and dispose of it.
Rinse the tentacles and body tubes thoroughly under cold running water, making sure to clean both inside and out to remove any lingering tissue or debris. Allow them to drain well, then pat dry with paper towels. Depending on the size of the squid, slice the body into rings or leave them whole for a different presentation.
In a mixing bowl, submerge the cleaned squid in milk and refrigerate to marinate for at least 30 minutes, or up to 4 hours for enhanced tenderness. Once marinated, drain the squid and discard the milk.
In a separate bowl, combine the flour and cornstarch, stirring until evenly mixed. Toss the squid pieces in this mixture, ensuring they are fully coated with the flour blend.
Heat about 3 inches of canola oil in a deep pan or wok over medium heat until it reaches a temperature of 350°F. Working in small batches to avoid overcrowding, carefully add the coated squid to the hot oil. Fry for 1 to 3 minutes, turning occasionally, until they turn golden and crisp.
Using a slotted spoon, transfer the fried calamari to a wire rack set over a baking sheet to drain excess oil. Immediately season with garlic powder, salt, and pepper to enhance the flavor.
Serve the calamari piping hot with fresh lemon wedges on the side or pair it with a tangy spicy vinegar dip for a bold twist. Enjoy this crispy delight as a crowd-pleasing appetizer or a flavorful snack!
Crispy Fried Calamari Recipe
Ingredients
- Canola oil
- 3 pounds large squid
- 1 cup milk
- 1 cup cornstarch
- 1 cup flour
- Salt and pepper to taste
- Garlic powder to taste
- Lemons cut into wedges
Instructions
- Begin by firmly holding the squid and separating the head, internal organs, and tentacles from the body. Remove the clear cartilage found inside the tube and discard it.
- Using a sharp knife, detach the head and ink sac from the tentacles, setting the tentacles aside for later use. Peel away the spotted outer membrane covering the squid’s body and dispose of it.
- Rinse the tentacles and body tubes thoroughly under cold running water, making sure to clean both inside and out to remove any lingering tissue or debris. Allow them to drain well, then pat dry with paper towels. Depending on the size of the squid, slice the body into rings or leave them whole for a different presentation.
- In a mixing bowl, submerge the cleaned squid in milk and refrigerate to marinate for at least 30 minutes, or up to 4 hours for enhanced tenderness. Once marinated, drain the squid and discard the milk.
- In a separate bowl, combine the flour and cornstarch, stirring until evenly mixed. Toss the squid pieces in this mixture, ensuring they are fully coated with the flour blend.
- Heat about 3 inches of canola oil in a deep pan or wok over medium heat until it reaches a temperature of 350°F. Working in small batches to avoid overcrowding, carefully add the coated squid to the hot oil. Fry for 1 to 3 minutes, turning occasionally, until they turn golden and crisp.
- Using a slotted spoon, transfer the fried calamari to a wire rack set over a baking sheet to drain excess oil. Immediately season with garlic powder, salt, and pepper to enhance the flavor.
- Serve the calamari piping hot with fresh lemon wedges on the side or pair it with a tangy spicy vinegar dip for a bold twist. Enjoy this crispy delight as a crowd-pleasing appetizer or a flavorful snack!
Notes
- Soak the squid in milk: This simple step tenderizes the squid, ensuring a soft and delicate texture.
- Use equal parts flour and cornstarch: Achieve an ultra-crunchy coating with this perfect combination.
- Choose the right oil: Opt for oils with high smoke points, such as avocado, safflower, or canola, to ensure safe and effective deep-frying.
- Maintain optimal oil temperature: Keep the oil between 350°F and 375°F to crisp the coating quickly and avoid overcooking the squid.
- Avoid overcrowding the pan: Fry in small batches to maintain the oil’s temperature and ensure even cooking.
- Season immediately after frying: While the calamari is still hot, sprinkle with garlic powder, salt, pepper, or your favorite spice blend for maximum flavor.
