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Crispy Fried Calamari Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Greek, Italian, Mediterranean

Description

This Crispy Fried Calamari recipe offers perfectly tender rings of calamari coated in a seasoned flour mixture and fried to a golden crisp. Soaked briefly in salted milk to tenderize and reduce any fishy taste, these calamari rings are ideal for a Mediterranean-inspired appetizer or snack. Serve hot with lemon wedges and your favorite dipping sauces like marinara or tzatziki for a delightful treat.

Ingredients

Scale

Calamari Preparation

  • 1 pound frozen calamari tubes, thawed
  • 1 teaspoon Diamond Crystal kosher salt
  • ½ cup 2% milk

Coating Mixture

  • 1 ½ cups all-purpose flour
  • ⅓ cup cornstarch
  • ½ teaspoon baking powder
  • ¾ teaspoon dry oregano
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper

For Frying and Serving

  • Grape seed oil as needed (about 4 inches for frying)
  • 1 lemon, cut into wedges
  • Kosher salt for seasoning after frying

Instructions

  1. Slice the calamari: Cut the thawed calamari tubes into ¾-inch thick rings using a sharp knife.
  2. Soak in salted milk: In a medium bowl, stir 1 teaspoon kosher salt into ½ cup 2% milk until dissolved. Add the calamari rings, cover, and refrigerate for 30 minutes to tenderize and reduce fishiness.
  3. Prepare the dry coating: In a large bowl, whisk together 1 ½ cups all-purpose flour, ⅓ cup cornstarch, ½ teaspoon baking powder, ¾ teaspoon dried oregano, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper until evenly combined.
  4. Coat the calamari: Place a large colander over a bowl. Working in batches, remove calamari from milk with tongs, shaking off excess liquid. Toss the rings in the flour mixture until fully coated, then transfer to the colander to drain excess coating. Repeat with all calamari.
  5. Prepare to fry and keep warm: Preheat your oven to a low 150 degrees F. Arrange a wire rack on a sheet pan and top with paper towels. This will keep the fried calamari warm and crispy.
  6. Heat the oil: In a 2.5-quart pot or similar, pour grape seed oil to a depth of about 4 inches. Heat the oil to 350–365 degrees F. Test readiness by dropping a coated calamari ring into the oil; it should bubble vigorously and float.
  7. Fry the calamari: Using tongs, carefully add a portion of the coated calamari to the hot oil to avoid overcrowding. Fry for about 3 minutes or until golden brown and crispy. Remove with a slotted spoon and place on the prepared wire rack.
  8. Season and keep warm: Immediately sprinkle kosher salt over the fried calamari. Transfer the wire rack onto the warmed sheet pan in the oven to keep the calamari warm while frying remaining batches.
  9. Serve: Arrange all fried calamari on a serving plate. Finish with a squeeze of fresh lemon juice over the top. Serve immediately with optional dips like marinara or tzatziki.

Notes

  • Soaking calamari in salted milk is essential for tenderizing and reducing any fishy taste.
  • Serve fried calamari hot for the best texture and flavor; it pairs well with marinara or tzatziki sauce for dipping.
  • For an air fryer alternative, arrange calamari in a single layer, spray with cooking spray, and cook at 400 degrees F for 8 minutes or until golden.
  • Leftovers can be stored in the refrigerator for up to 3 days but will lose their crispiness; reheating is not recommended as it diminishes texture.
  • Use grape seed oil or another neutral oil with a high smoke point for frying to ensure a clean, crispy crust.

Find it online: https://linadinner.com/crispy-fried-calamari-recipe/