Why You’ll Love This Recipe
This fried calamari recipe strikes the perfect balance between simplicity and sophistication. The secret lies in the perfectly seasoned flour coating that creates an irresistibly crispy exterior while keeping the squid tender and flavorful inside. Unlike many complicated seafood recipes, this one requires minimal ingredients and can be prepared in under 30 minutes. The combination of flour and cornstarch creates that coveted restaurant-style crunch, while the blend of spices adds depth without overpowering the delicate squid flavor. Whether you’re hosting a dinner party or craving a delicious appetizer, this fried calamari recipe is your ticket to culinary success.
Ingredients You’ll Need
Squid Rings
- 1 pound cleaned squid (tubes and tentacles), sliced into 1/2-inch rings
Coating
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
For Frying and Serving
- Vegetable oil for frying
- Lemon wedges
- Marinara sauce (optional)
How to Make Fried Calamari Recipe
Step-by-Step Instructions
Step 1: Prepare the Oil Heat vegetable oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). You’ll need enough oil to fully submerge the calamari rings, typically about 3-4 inches deep.
Step 2: Create the Coating In a large bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, and paprika until well combined. This seasoned coating mixture is what gives your fried calamari its signature crunch and flavor.
Step 3: Prepare the Squid Pat the squid rings completely dry with paper towels. Any excess moisture will prevent the coating from adhering properly and can cause dangerous oil splattering.
Step 4: Coat the Calamari Working in batches, toss the squid rings in the seasoned flour mixture, ensuring each piece is thoroughly coated. Shake off any excess coating before frying.
Step 5: Fry to Perfection Carefully lower the coated squid rings into the hot oil, working in small batches to avoid overcrowding. Fry for 2-3 minutes until golden brown and crispy. The calamari should float to the surface when done.
Step 6: Drain and Season Using a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain excess oil. Season immediately with a pinch of salt while still hot.
Step 7: Serve Immediately Arrange the crispy calamari on a serving platter with lemon wedges and marinara sauce on the side. Serve immediately while hot and crispy.
Helpful Tips
Temperature Control is Key: Maintaining the correct oil temperature is crucial for perfect fried calamari. Too hot, and the coating burns before the squid cooks through. Too cool, and you’ll end up with greasy, soggy rings. Use a thermometer for best results.
Don’t Overcrowd the Pan: Frying too many pieces at once drops the oil temperature and results in uneven cooking. Work in small batches for consistently crispy results.
Dry is Essential: Thoroughly pat the squid dry before coating. Excess moisture creates steam during frying, leading to a less crispy coating.
Fresh is Best: Use the freshest squid possible for the most tender results. If using frozen squid, thaw completely and drain thoroughly before use.
Timing Matters: Squid cooks very quickly and can become tough if overcooked. Watch carefully and remove from oil as soon as it turns golden brown.
Details
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 4-6 as an appetizer Difficulty:Intermediate
This fried calamari recipe yields approximately 4-6 appetizer servings and can easily be doubled for larger gatherings. The cooking process requires active attention but moves quickly once you begin frying.
