Crispy Calamari Recipe
Make Crispy Calamari Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Calamari
Breading
Wet Mix & Frying
Serving & Sauce
Method
Calamari
- 1
Prepare squid
Pat the cleaned squid tubes and tentacles very dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Keep tentacles whole or halved if large. Place squid in a bowl and sprinkle with 1 tsp salt and 1/2 tsp black pepper; toss to coat. Squeeze half a lemon over the squid and toss again; let sit 5 minutes while you prepare the breading (this brightens flavor but avoid extended marination to prevent toughness).
Breading
- 2
Mix dry ingredients
In a shallow wide bowl or rimmed plate combine 1 cup all-purpose flour, 1/2 cup fine cornmeal (or semolina), 1/4 cup cornstarch, 1/4 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Whisk thoroughly so the cornmeal and cornstarch are evenly distributed.
- 3
Prepare wet mix
In a separate small bowl whisk together 1 large egg and 1/2 cup cold club soda (or sparkling water) until combined. The carbonation lightens the batter and helps crisping.
- 4
Coat the squid
Drain any excess lemon juice from the squid. Working in batches (do not overcrowd), dredge the squid rings and tentacles first in the dry mix, shaking off excess, then dip quickly into the egg and soda mixture, then return to the dry mix for a final coating. Press lightly so the dry mix adheres. Place coated pieces on a wire rack while heating the oil. Ensure all pieces are fully coated to achieve a crisp crust.
Wet Mix & Frying
- 5
Heat oil
Pour 4 cups vegetable oil into a heavy-bottomed pot or deep pan (oil should be about 2–3 inches deep). Heat over medium-high until the oil reaches 360°F (182°C). If you don't have a thermometer, test by dropping a pinch of the breading into the oil — it should sizzle vigorously and brown in about 30–45 seconds.
- 6
Fry calamari
Fry the coated squid in small batches (about 6–8 pieces depending on pot size) for 1.5–2.5 minutes per batch, until golden brown and crisp. Stir gently with a slotted spoon to prevent sticking and ensure even browning. Do not overcrowd, or oil temperature will drop and coating will become greasy.
- 7
Drain and season
Using a slotted spoon, transfer fried calamari to a wire rack set over a baking sheet or to a plate lined with paper towels. Immediately sprinkle with a light pinch of salt. Repeat until all squid is fried. Let rest 1–2 minutes on the rack to stay crisp.
Serving & Sauce
- 8
Serve
Transfer calamari to a serving platter, sprinkle with 2 tbsp chopped fresh parsley, and arrange lemon wedges. Serve hot with aioli or tartar sauce on the side for dipping. Recommend guests squeeze fresh lemon over their portion just before eating to enhance brightness.