Crispy Calamari Recipe
wild-caught Rhode Island calamari lightly battered with peppers served with house lemon aioli
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.
Crispy Calamari
Method
Preparation and Cooking
- 1
Prepare the Battering Mixture
In a large bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper until well combined.
- 2
Coat the Calamari
Add the calamari rings to the batter mixture and toss until they are evenly coated.
- 3
Heat the Oil
In a large deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Calamari
Carefully add the coated calamari rings to the hot oil in batches, frying until golden and crispy, about 2-3 minutes. Do not overcrowd the pan.
- 5
Add the Peppers
In the last minute of frying, add the sliced red and green bell peppers to the oil to fry alongside the calamari.
- 6
Drain and Serve
Remove the fried calamari and peppers with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with house lemon aioli on the side.