Calamari Recipe
Fried Rings & Tentacles. Served with Sweet Chili for Dipping.
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Ingredients
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Calamari
Dipping Sauce
Method
Preparation of Calamari
- 1
Clean the Squid
Start by cleaning the squid. Rinse the squid under cold water, remove the head, and pull out the innards. Remove the skin and cut the body into rings. Leave the tentacles whole. Pat dry with paper towels.
- 2
Prepare the Coating
In a large bowl, mix together the flour, cornstarch, salt, black pepper, paprika, and garlic powder until well combined.
Frying Calamari
- 3
Heat the Oil
In a deep frying pan or a pot, pour in the vegetable oil and heat it over medium-high heat until it reaches about 350°F (175°C).
- 4
Coat the Calamari
Take the cleaned calamari rings and tentacles and dredge them in the flour mixture, ensuring they are fully coated. Shake off any excess flour.
- 5
Fry the Calamari
Carefully place the coated calamari in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes, or until they are golden brown and crispy.
- 6
Drain the Calamari
Using a slotted spoon, remove the fried calamari from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 7
Serve
Arrange the fried calamari on a serving platter and serve immediately with a side of sweet chili sauce for dipping.