Crispy Fried Calamari
User Reviews
4.1
225 reviews
Good
Crispy Fried Calamari
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Crispy Fried Calamari is your next favorite appetizer! Learn the simple tricks on how to make them super tender yet deliciously golden and crunchy.
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Ingredients
- 3 pounds large squid
- 1 cup milk
- 1 cup flour
- 1 cup cornstarch
- canola oil
- Garlic powder to taste
- salt and pepper to taste
- lemons, cut into wedges
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Instructions
- Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard.
- With a knife, cut the head and the ink sack from the tentacles. Set aside the tentacles. Peel the spotted outer membrane from the squid and discard.
- Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Drain well and pat dry.
- Cut the body into rings by slicing vertically or keep them whole depending on size.
- In a bowl, place milk and cleaned squid. Marinate in the refrigerator for at least 30 minutes or up to 4 hours. Drain squid and discard milk.
- In another bowl, combine flour and cornstarch. Stir to combine.
- Toss the squid in the flour mixture to fully coat.
- In a wide pan or wok over medium heat, heat about 3-inches deep oil to 350 F. Add coated squid in batches and deep-fry, turning as needed, for about 1 to 3 minutes or until crisp and golden.
- With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet.
- Season with garlic powder, salt, and pepper to taste. Serve immediately with lemon wedges or spicy vinegar.
Notes
- Soak the cleaned squid in milk to tenderize. I am not sure what chemical wizardry happens here, but this simple trick keeps the squid nice and tender.
- Use equal parts of flour and cornstarch for an unbelievably crunchy coating.
- Don't scrimp on the amount of oil for frying; use the right one for the job. Avocado, safflower, or canola oil have high smoke points and are perfect for deep-frying.
- Maintain optimal oil temperature of 350 F to 375 F. You want to brown and crisp the coating ASAP so as not to overcook the squid underneath.
- Do not overcrowd the pan; cook in batches as needed to prevent the temperature from plummeting.
- While the squid is hot and fresh from the fryer, season it generously with garlic powder, salt, freshly ground pepper, or any of your favorite spice blends.
Nutrition Information
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Calories
390kcal
(20%)
Carbohydrates
44g
(15%)
Protein
38g
(76%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
532mg
(177%)
Sodium
119mg
(5%)
Potassium
633mg
(18%)
Sugar
2g
(4%)
Vitamin A
140IU
(3%)
Vitamin C
10.6mg
(12%)
Calcium
122mg
(12%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 38g | 76% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 532mg | 177% |
| Sodium | 119mg | 5% |
| Potassium | 633mg | 13% |
| Sugar | 2g | 4% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 122mg | 12% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
225 reviews
Good
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