MediterraneanStarter

Crispy Fried Calamari

Name: Crispy Fried Calamari
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 lb calamari tubes, cleaned; 1/2 cup milk; 1 tsp kosher salt, plus more for seasoning; 1 cup all-purpose flour; 1/4 cup cornstarch; 1 tsp baking powder; Vegetable oil for frying; Lemon wedges for serving

Tender squid rings get crispy golden exteriors when dredged in a flour and cornstarch blend, delivering that irresistible contrast between delicate interior and crunchy coating. The baking powder is the secret to achieving an airy, ultra-light crust that stays crisp even as it cools. Perfect for impressing guests at a dinner party or bringing authentic Mediterranean flair to your appetizer spread.

Prep

40 minutes

Cook

10 minutes

Total

50 minutes

Serves

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Ingredients

Units

Instructions

1
Cut the cleaned calamari tubes into 3/4-inch thick rings.
2
Stir 1 teaspoon of kosher salt into 1/2 cup of milk. Add the calamari rings to the salted milk solution and refrigerate for 30 minutes to tenderize.
3
In a shallow bowl, whisk together the flour, cornstarch, and baking powder.
4
Remove the calamari from the milk and coat the rings in the flour mixture, shaking off excess. Place coated rings in a colander and let sit for a few minutes while the oil heats.
5
Heat vegetable oil in a deep pot or Dutch oven to 350-365°F. To test without a thermometer, drop one ring in the oil; gentle bubbles should form immediately and the calamari should float to the top.
6
Fry the calamari in small batches for 2-3 minutes until golden brown and crispy. Do not overcrowd the pot.
7
Remove with a slotted spoon and drain on a paper towel-lined plate. Season immediately with salt.
8
Serve hot with a generous squeeze of fresh lemon juice.

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Crispy Fried Calamari

Prep

40 minutes

Cook

10 minutes

Total

50 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Cut the cleaned calamari tubes into 3/4-inch thick rings.
2
Stir 1 teaspoon of kosher salt into 1/2 cup of milk. Add the calamari rings to the salted milk solution and refrigerate for 30 minutes to tenderize.
3
In a shallow bowl, whisk together the flour, cornstarch, and baking powder.
4
Remove the calamari from the milk and coat the rings in the flour mixture, shaking off excess. Place coated rings in a colander and let sit for a few minutes while the oil heats.
5
Heat vegetable oil in a deep pot or Dutch oven to 350-365°F. To test without a thermometer, drop one ring in the oil; gentle bubbles should form immediately and the calamari should float to the top.
6
Fry the calamari in small batches for 2-3 minutes until golden brown and crispy. Do not overcrowd the pot.
7
Remove with a slotted spoon and drain on a paper towel-lined plate. Season immediately with salt.
8
Serve hot with a generous squeeze of fresh lemon juice.

Reviews

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