Description
This Fried Calamari Recipe delivers perfectly crispy and tender calamari rings coated in a flavorful seasoned flour mixture. Soaked briefly in milk and lemon juice for a tender bite, then fried to golden perfection, this appetizer is easy to prepare and perfect for serving with fresh lemon wedges. Ideal for seafood lovers looking for a classic, crunchy treat.
Ingredients
Scale
Calamari Marinade
- 1 pound calamari rings (or squid tubes cut into rings)
- 1 cup whole milk
- 1 tablespoon lemon juice
Breading Mix
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 teaspoon dried dill
- ½ teaspoon paprika
- ½ teaspoon pepper
For Frying and Serving
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Prepare Calamari: Thaw the calamari rings if frozen. Pat them dry with paper towels and place them in a bowl to start the preparation.
- Milk Soak: Pour the whole milk and lemon juice over the calamari rings. Stir gently to combine and ensure all rings are coated. This soak helps tenderize the calamari.
- Prepare Flour Mixture: In a separate bowl, whisk together the flour, cornstarch, salt, dried dill, paprika, and pepper to create the breading mix.
- Bread Calamari: Remove the calamari rings from the milk mixture, allowing excess liquid to drip off. Then toss the rings in the flour mixture, coating them evenly for a crispy finish.
- Place Battered Calamari: Arrange the coated calamari rings on a plate or sheet pan, ready for frying.
- Prepare for Frying: Line a second plate or sheet pan with paper towels to drain the fried calamari after cooking.
- Heat Oil: Pour about an inch of vegetable oil into a large skillet and heat over medium-high heat until hot but not smoking.
- Fry Calamari: Carefully place the breaded calamari rings into the hot oil in batches, avoiding overcrowding.
- Cook Until Golden: Fry the calamari for approximately 3 minutes or until they turn golden brown and crispy.
- Drain Excess Oil: Remove the fried calamari from the oil and place them on the paper towel-lined plate or pan to drain the excess oil.
- Repeat in Batches: Continue frying the remaining calamari in batches until all are cooked.
- Serve: Serve the crispy fried calamari fresh with lemon wedges for squeezing over the top.
Notes
- Ensure the oil temperature is hot enough for frying (around 350°F) to prevent soggy calamari.
- Do not overcrowd the pan while frying; this lowers oil temperature and results in greasy calamari.
- Pat the calamari dry before soaking to remove excess moisture and improve crispiness.
- Use fresh lemon wedges for a bright, acidic complement to the fried calamari.
- Can be served with marinara sauce or aioli for dipping if desired.
