Fried Calamari Recipe
Lightly battered, flash-fried, and served with marinara or remoulade.
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Ingredients
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For the Calamari
For Serving
Method
Preparation of Calamari
- 1
Clean and Cut Calamari
If not already cleaned, rinse the calamari under cold water and remove any innards and skin. Cut the calamari into rings about 1/2 inch thick.
- 2
Prepare the Battering Mixture
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika. Mix well to ensure even distribution of the dry ingredients.
- 3
Add Ice-Cold Water
Gradually add the ice-cold water to the dry mixture, whisking until a smooth batter forms. The consistency should be thick enough to coat the calamari rings.
Frying the Calamari
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into it; it should sizzle and rise to the surface.
- 5
Coat the Calamari
Dip each calamari ring into the batter, ensuring it is well-coated. Allow any excess batter to drip off before frying.
- 6
Fry the Calamari
Carefully place the coated calamari rings into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy.
- 7
Drain and Cool
Using a slotted spoon, remove the fried calamari from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serving
- 8
Plate the Calamari
Arrange the fried calamari on a serving platter.
- 9
Add Dipping Sauces
Serve with marinara sauce and remoulade sauce on the side for dipping.
- 10
Garnish
Add lemon wedges around the calamari for garnish and a fresh squeeze before eating.