Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Clean and Slice Squid
Clean the squid by removing the head, innards, and beak. Peel off the skin and slice the body into 1/2-inch thick rings. Pat dry with paper towels.
Coating
- 2
In a bowl, mix the flour, cornstarch, salt, pepper, and paprika (if using).
- 3
Frying
- 4
Heat oil in a deep fryer or large pot to 180°C (350°F).
- 5
Dip the squid rings into the egg wash, then dredge them in the flour mixture until well coated.
- 6
Fry the squid in batches for about 2–3 minutes or until golden and crispy. Do not overcrowd the pan.
- 7
Remove the calamari with a slotted spoon and drain on paper towels.
