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Fried Calamari Recipe

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4 from 20 reviews

Crispy and tender fried calamari rings and tentacles, perfectly coated in a seasoned flour and cornmeal mixture, then deep-fried to golden perfection. This classic appetizer is soaked in milk for extra tenderness, fried to a crisp, and best served with tangy marinara sauce or lemon aioli for dipping.

Ingredients

Calamari

  • 1 lb uncooked, cleaned calamari cut into circles and tentacles if available
  • 1/2 cup whole milk (or low fat buttermilk)

Breading

  • 3/4 cup all purpose flour
  • 1/2 cup cornmeal
  • 1 tsp salt
  • 1/4 tsp black pepper

For Frying

  • Oil for deep frying (enough to fill a 2.5-3 qt pot or deep skillet about 2-3 inches deep)

Instructions

  1. Clean Squid: Remove the head from the mantle by gently pulling on the head and tentacles to extract the innards. Remove the beak from underneath the tentacles by squeezing and pulling it out. Cut off tentacles between the eye and where they connect. Pull the cartilage out of the mantle and rinse the tentacles and mantle inside and out. Optionally, remove the skin by pinching and peeling it off.
  2. Soak: Place sliced squid in a small bowl and cover with whole milk. Add a couple of pinches of salt and stir to mix. Let the squid soak for about 15-20 minutes to tenderize.
  3. Prepare for Frying: Heat oil in a deep pan, pot, or skillet over medium-high heat to between 365°F and 375°F. Cover a wire rack with paper towels and place it inside a rimmed baking sheet for draining cooked calamari. In a wide, shallow bowl, combine flour, cornmeal, salt, and pepper.
  4. Coat Calamari: Remove squid from milk, allowing excess to drip off back into the bowl. Toss squid in the flour and cornmeal mixture in batches to evenly coat pieces without clumping.
  5. Fry Calamari: Carefully add coated squid pieces to the hot oil using a slotted spoon or tongs. Fry for 2-3 minutes until golden brown. Remove with a slotted spoon and drain on the prepared paper towel-lined wire rack. Repeat with remaining squid.
  6. Keep Warm: If frying in batches, keep cooked calamari warm by placing the wire rack in an oven set to 150°F to 170°F.
  7. Serve: Serve hot fried calamari immediately with marinara sauce or lemon aioli for dipping.

Notes

  • Soaking the calamari in milk helps tenderize the squid and reduce toughness.
  • Maintain oil temperature between 365°F and 375°F to ensure crispy, non-greasy calamari.
  • Fry in small batches to avoid overcrowding and uneven cooking.
  • Use a wire rack over paper towels for draining to keep calamari crispier than just paper towels alone.
  • Optional: Remove the squid skin for a cleaner look and texture, but you can leave it on if preferred.

Find it online: https://flavorspath.com/fried-calamari-recipe/