Calamari Steak Strips Recipe
Make Calamari Steak Strips Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Calamari
Breading & Coating
Frying & Finishing
Dipping Sauce (optional)
Method
Calamari
Prepare and slice steaks
Pat the squid steaks dry with paper towels. If whole steaks are thick, slice each across the grain into 1/2-inch wide strips. This creates uniform strips that cook quickly and evenly.
Season
Place the strips in a bowl and sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Toss gently to coat evenly and let sit 5 minutes while you prepare the breading station.
Breading & Coating
Make dry mix
In a shallow bowl combine 3 tbs all-purpose flour, 2 tbs cornstarch, 3 tbs fine breadcrumbs, and 1 tbs grated Parmesan if using. Whisk to combine so there are no lumps.
Make wet mix
In a second shallow bowl beat 1 large egg with 2 tbs milk until smooth.
Coat the calamari
Working in small batches to avoid overcrowding, dredge each seasoned calamari strip first in the flour/cornstarch/breadcrumb mixture, shaking off excess, then dip into the egg wash, letting excess drip back into the bowl, and finally return to the dry mix for a light final coating. Place coated strips on a wire rack or tray while heating oil.
Frying & Finishing
Heat oil
Pour about 1 cup neutral oil into a heavy skillet (cast iron or stainless) to a depth of roughly 1/4 to 1/2 inch. Heat over medium-high until shimmering and a small pinch of breadcrumb sizzles immediately (about 350-365°F / 175-185°C). If you don't have a thermometer, test with one coated breadcrumb.
Fry calamari strips
Fry the coated strips in a single layer in batches for 45–60 seconds per side — you want a golden, crisp exterior but avoid overcooking. Use tongs to flip; total cook time per strip is 1–1.5 minutes depending on thickness. Remove to a paper-towel-lined tray to drain and lightly season with a pinch of salt while hot.
Finish with butter and lemon
When all batches are done, reduce heat to low, add 1 tbs unsalted butter to the skillet and melt. Stir in 1 tbs fresh lemon juice, then quickly toss the fried calamari strips in the butter-lemon mixture (or spoon it over them). Transfer to a serving plate and sprinkle with 1 tbs chopped fresh parsley.
Dipping Sauce (optional)
Make sauce
In a small bowl combine 3 tbs mayonnaise, 1 tbs Greek yogurt or sour cream, 1/2 tsp minced garlic, 1/2 tsp lemon zest, 1/2 tsp hot sauce, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust seasoning or heat. Chill briefly if time allows.