Calamari Fritti Recipe
Recipe information
Make Calamari Fritti in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Calamari
Batter & Dredge
Frying & Finishing
Dipping Sauce (Aioli)
Calamari
1. Prepare squid
If whole squid not yet cleaned, remove head, cartilage, and skin; separate tentacles and slice tubes into 1/2" rings. Pat all pieces very dry with paper towels. Place in a bowl and toss with 1 tsp coarse kosher salt, 1 tsp freshly ground black pepper and 1 tbsp lemon juice. Let rest 10 minutes, then pat very dry again. Dryness is critical for a crisp fry.
Batter & Dredge
2. Make the dry mix
In a wide shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal or semolina, 1/4 cup rice flour (if using), 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp freshly ground black pepper. This mixture will be used to both dry-dredge and to make a light batter.
3. Make the batter
In a separate bowl, lightly beat 1 large egg (optional) and stir in 3/4 cup very cold sparkling water or cold beer until just combined; do not overmix — a few lumps are fine. Add about 1/3 cup of the dry mix to the liquid and whisk until a thin, loose batter forms. The batter should coat but not drown the calamari; adjust by adding a tablespoon of flour mix if too thin or a tablespoon more cold water if too thick.
4. Dredge strategy
For best texture: toss squid rings briefly in the dry mix to coat and shake off excess. Then dip into the thin batter so each piece has a light, even coating, and transfer to a wire rack while you heat the oil. Alternatively, for an even crisper finish, you can skip the wet batter and double-dredge (dry mix, then egg wash, then dry mix) — ensure all components have matching directions if you choose that method.
Frying & Finishing
5. Heat oil
Pour about 2 cups neutral oil into a heavy-bottomed saucepan or deep skillet to a depth of ~1.5–2 inches (or use a deep fryer). Heat oil over medium-high heat to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a pinch of dry mix into the oil — it should sizzle and rise steadily without browning immediately.
6. Fry calamari
Working in small batches (do not overcrowd), carefully lower battered calamari into the hot oil with a slotted spoon or spider. Fry rings and tentacles for about 1.5–2 minutes until golden and crisp. Tentacles may take a little longer; remove any pieces that brown faster. Keep batches small so oil temperature stays steady.
7. Drain and season
Use a slotted spoon to transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain briefly. While still hot, sprinkle immediately with a pinch of salt. Repeat with remaining calamari.
8. Finish & serve
Transfer calamari to a serving platter, squeeze lemon wedges over the top and scatter 2 tbsp chopped fresh parsley if using. Serve promptly with the aioli (dipping sauce) and additional lemon on the side. Calamari is best eaten hot and crisp.
Dipping Sauce (Aioli)
9. Combine aioli
In a small bowl, whisk together 1/2 cup mayonnaise, 1 grated garlic clove, 1 tsp fresh lemon juice, 1 tsp extra-virgin olive oil, 1/4 tsp salt, 1/4 tsp freshly ground black pepper and 1/4 tsp hot sauce or smoked paprika if desired. Taste and adjust seasoning. Chill briefly or serve at room temperature with the fried calamari.
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