Description
This Fried Calamari Recipe offers crispy and tender squid rings and tentacles, perfectly battered and fried to golden perfection. Served with lemon wedges and optional dipping sauces like marinara or aioli, this Mediterranean-inspired appetizer is quick to prepare and sure to delight seafood lovers.
Ingredients
Scale
Seafood
- 1 pound cleaned squid (tubes and tentacles), cut into 1/2-inch rings
Breading
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
Frying
- Vegetable oil for frying
Serving
- Lemon wedges for serving
- Marinara sauce or aioli for dipping (optional)
Instructions
- Prepare the squid: Rinse the squid rings and tentacles thoroughly under cold water, then pat completely dry using paper towels to ensure the coating adheres well during frying.
- Mix the coating: In a shallow bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, and cayenne pepper (if using). Stir well to create an even flour mixture for dredging.
- Heat the oil: Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C) to ensure optimal frying temperature for crispiness without greasiness.
- Coat the squid: Dredge the squid pieces in the flour mixture, shaking off any excess to prevent clumping and ensure even frying.
- Fry in batches: Carefully place the coated squid into the hot oil without overcrowding the pan. Fry for 2 to 3 minutes until golden brown and crispy. Use a slotted spoon to remove the calamari and transfer to a plate lined with paper towels to drain excess oil.
- Serve: Serve the fried calamari hot, garnished with lemon wedges and accompanied by your choice of marinara sauce or aioli for dipping.
Notes
- For extra crispiness, double-dip the squid by dredging, letting them rest for a minute, and then dredging again before frying.
- Avoid overcooking the calamari to maintain a tender texture.
- Use paper towels to drain the calamari after frying to remove excess oil and keep them crisp.
