Crispy Fried Calamari
User Reviews
4.1
Crispy Fried Calamari
Description
Crispy Fried Calamari starts with careful cleaning of large squid tubes and tentacles, removing internal parts and membranes to ensure a clean taste. Marinating the squid in milk softens the flesh, preventing toughness during frying. The squid is then thoroughly coated in a mixture of flour and cornstarch, which creates a notably crisp crust when fried.
The squid is deep-fried in about three inches of canola oil heated to 350°F. Cooking in batches avoids overcrowding, maintaining oil temperature and ensuring even frying. The quick frying time, about 1 to 3 minutes, results in a golden, crispy exterior while keeping the calamari tender inside. Seasoning with garlic powder, salt, and black pepper right after frying adds a balanced flavor contrast. Lemon wedges provide a bright, acidic finish when served.
This calamari is best served immediately after frying to retain its crispness. The combination of a light, crunchy coating and tender squid makes it a satisfying appetizer or seafood snack. The recipe's emphasis on proper preparation, marination, and frying technique focuses on texture and freshness.
Soaking squid in milk tenderizes the meat effectively before frying.Mix equal parts flour and cornstarch for the coating to achieve a crisp texture.Use high smoke point oils like canola and keep oil temperature between 350°F and 375°F for optimal frying.Fry squid in small batches to maintain oil temperature and avoid soggy results.Season the calamari immediately after frying while still hot for best flavor adherence.
Ingredients
- 3 pounds squid large
- 1 cup milk
- 1 cup flour
- 1 cup cornstarch
- canola oil
- garlic powder to taste
- salt to taste
- black pepper to taste
- lemon cut into wedges
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
- Soaking squid in milk tenderizes the meat effectively before frying.
- Mix equal parts flour and cornstarch for a crunchy coating.
- Use oils with high smoke points such as canola, avocado, or safflower oil.
- Maintain frying oil temperature around 350°F to quickly brown the coating without overcooking the squid.
- Fry in batches to prevent oil temperature from dropping and avoid overcrowding.
- Season hot calamari immediately after frying with garlic powder, salt, and pepper or preferred spice blends.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.1
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