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Fried Calamari

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Fried Calamari is a crispy, golden, and irresistible dish that brings the deliciousness of tender squid to life with a satisfying crunch. Coated in seasoned flour and deep-fried to perfection, this appetizer is a crowd-pleaser for any occasion. Whether served with a tangy marinara sauce or a creamy aioli, fried calamari offers the perfect combination of textures and flavors. Light, crispy, and full of flavor, this dish is ideal for sharing with friends or family during gatherings, or even as a special treat for yourself.

Ingredients

Scale
  • 1 lb fresh calamari (squid), cleaned and sliced into rings
  • 1 cup all-purpose flour
  • ½ cup cornmeal (optional for extra crunch)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • 1 large egg, beaten
  • 1 cup buttermilk (or whole milk)
  • Vegetable oil for frying
  • Lemon wedges (for serving)
  • Fresh parsley (for garnish, optional)
  • Marinara sauce or garlic aioli (for dipping, optional)

Ingredient Highlights

  • Calamari (Squid): The key ingredient, calamari has a delicate and slightly sweet flavor that pairs perfectly with a crispy, seasoned coating.
  • Cornmeal: Adds extra crunch to the coating, enhancing the texture of the fried calamari.
  • Paprika and Garlic Powder: These spices give the calamari a subtle kick and depth of flavor without overpowering the seafood.
  • Buttermilk: Helps the batter adhere to the squid rings and adds a slight tang that complements the crispy exterior.

Instructions

Prepare the Calamari:

  1. Prep the Squid: If you haven’t purchased pre-cleaned calamari, start by cleaning the squid. Remove the head, tentacles, and innards, then slice the body into rings about ¼ inch thick. Pat the calamari dry with paper towels to remove excess moisture.
  2. Prepare the Breading Station: In one shallow bowl, combine the flour, cornmeal (if using), salt, pepper, paprika, and garlic powder. In another bowl, place the beaten egg, and in a third bowl, pour the buttermilk.

Coat the Calamari:

  1. Dip in Buttermilk: Dip each calamari ring into the buttermilk, allowing any excess to drip off.
  2. Dredge in Flour Mixture: Roll the wet calamari in the flour mixture, ensuring it’s fully coated. Press gently to make sure the coating sticks well.

Fry the Calamari:

  1. Heat the Oil: In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium-high heat. The oil is ready when it reaches 350°F (175°C) or when a small piece of bread dropped in the oil browns in about 30 seconds.
  2. Fry the Calamari: Working in batches, carefully add the coated calamari rings to the hot oil. Fry for about 2-3 minutes, or until golden brown and crispy. Be sure not to overcrowd the pan to keep the oil temperature stable.
  3. Drain Excess Oil: Once fried, use a slotted spoon to remove the calamari from the oil and place it on a plate lined with paper towels to drain any excess oil.

Serve the Calamari:

  1. Garnish and Serve: Transfer the fried calamari to a serving platter. Garnish with freshly chopped parsley and serve with lemon wedges on the side. You can also serve with marinara sauce or garlic aioli for dipping.

Nutrition

Find it online: https://herbites.com/fried-calamari/