ADVERTISEMENT
Instructions:
1. Prepare the Calamari:
Start by thoroughly cleaning the calamari (if it’s not already prepped). Remove the tentacles, and slice the body of the squid into rings about 1/4 to 1/2 inch thick. If your calamari is already pre-cut into rings, you can skip this step. Pat the calamari rings and tentacles dry with paper towels to remove excess moisture—this will help ensure the batter sticks and fries up crispy.
2. Make the Breading:
In a shallow bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, paprika, and cayenne pepper. Stir the mixture until evenly combined.
3. Prepare the Wet Dipping Mixture:
In another shallow bowl, whisk together the beaten egg and buttermilk. The buttermilk will help tenderize the calamari and give the fried coating that extra crispy texture.
4. Coat the Calamari:
Dip each calamari ring (and tentacle) first into the wet mixture, coating it evenly, then toss it into the dry flour mixture, making sure the calamari is well-coated. Repeat until all the calamari is coated. Shake off any excess flour before frying.
5. Heat the Oil:
Heat vegetable oil in a deep skillet or large frying pan over medium-high heat. The oil should be about 2 inches deep, and you’ll want it to reach a temperature of about 375°F (190°C). You can test the temperature by dropping a small piece of bread into the oil—if it sizzles and turns golden brown in about 30 seconds, the oil is ready.
6. Fry the Calamari:
Carefully add the coated calamari to the hot oil, being sure not to overcrowd the pan. Fry in batches if needed. Cook the calamari for about 2-3 minutes or until golden brown and crispy. Avoid overcooking, as calamari can become rubbery if fried for too long.
Once the calamari is cooked, remove it from the oil and place it on a paper towel-lined plate to drain excess oil.
7. Serve:
Arrange the fried calamari on a serving platter. Garnish with freshly chopped parsley and serve with lemon wedges for a zesty finish. For an extra touch, serve with marinara sauce or a tangy aioli for dipping.
Tips for Perfect Fried Calamari:
- Use Fresh Calamari: Fresh squid will yield the best flavor and texture. Avoid frozen calamari if possible, as it can sometimes be more rubbery.
- Don’t Overcrowd the Pan: Fry the calamari in batches to prevent overcrowding, which can cause the oil temperature to drop and result in soggy calamari.
- Proper Oil Temperature: Make sure the oil is hot enough before adding the calamari. If the oil is too cool, the batter will absorb too much oil and become greasy.
- Serve Immediately: Fried calamari is best served hot and fresh. The crispy coating will lose its crunch if it sits for too long, so be sure to serve it right away.
- Experiment with Dips: While lemon wedges are classic, try pairing your calamari with different dipping sauces, like spicy marinara, lemon-garlic aioli, or a creamy dill dip.
Why You’ll Love This Fried Calamari Recipe:
- Crispy and Tender: The crispy, golden exterior paired with the tender calamari inside creates a mouthwatering contrast that’s irresistible.
- Quick to Make: This recipe doesn’t take long to prepare, making it perfect for a weeknight dinner or a quick appetizer.
- Versatile: Fried calamari can be served as an appetizer, a snack, or as part of a seafood platter. It pairs wonderfully with a variety of side dishes, like a fresh salad or crispy fries.
- Impressive Yet Easy: While fried calamari might seem like something you’d only find at a fancy restaurant, it’s surprisingly easy to make at home and will impress any guest.
Conclusion:
Making fried calamari at home is a fun and rewarding experience. With just a few simple ingredients, you can create a dish that’s both crispy and tender, perfect for any occasion. Whether you’re serving it as an appetizer, snack, or main dish, this fried calamari recipe is sure to become a favorite in your kitchen. So, grab some fresh calamari, fire up the oil, and enjoy this restaurant-quality dish in the comfort of your own home!
ADVERTISEMENT
