Fried Calamari Recipe
Fried calamari ring served w. sweet chili sauce
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Ingredients
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Calamari
Coating
Frying
Sauce & Garnish
Method
Calamari
Prepare and season
If squid is whole, remove head and innards, peel skin, and slice tubes into 1/2-inch rings. Pat rings very dry with paper towels. Place rings in a bowl and add milk or buttermilk, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss to coat and let soak 10–15 minutes in refrigerator — this tenderizes and adds flavor.
Coating
Mix dry ingredients
In a shallow wide bowl or pie plate combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup semolina or panko (if using), 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp cayenne (optional), 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk thoroughly to create an even coating mixture.
Dredge calamari
Remove calamari from the milk, letting excess drip off; do not rinse. Working in batches, dredge rings in the dry mixture, pressing lightly so the flour mix adheres. Shake off excess and set coated rings on a wire rack while you heat the oil. Keep remaining dry mix covered to stay dry.
Frying
Heat oil
Pour about 6 cups neutral oil into a heavy-bottomed pot or deep fryer so there is at least 2–3 inches of oil. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating: it should sizzle and float up steadily.
Fry in batches
Fry the calamari in small batches (about 6–8 rings at a time depending on pot size) so the oil temperature remains steady. Fry for 1.5 to 2 minutes, stirring gently, until the coating is golden and crisp. Do not overcook — calamari cooks very quickly and becomes rubbery if left too long.