Crispy Fried Calamari Recipe
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
5 mins
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Inactive Time
30 mins
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Servings
6 people
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Calories
2272 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Greek, Italian
Crispy Fried Calamari Recipe
Description
Crispy Fried Calamari features squid tubes sliced into rings and soaked in a salted milk bath, which helps soften the calamari and mellow any strong fish flavors. The coating combines all-purpose flour, cornstarch, baking powder, and a blend of oregano, black pepper, and cayenne pepper to provide light crispness and a subtle spicy note. The calamari rings are dredged in this mixture and cooked in grape seed oil heated to about 350-365°F, resulting in a golden, crunchy exterior with a tender center.
The lemon wedges served alongside add a fresh, acidic contrast to the fried calamari. This dish works well as an appetizer or snack and pairs effectively with dipping sauces like marinara or tzatziki, although the recipe itself does not include them.
Soaking the calamari in salted milk before cooking is a key step to tenderize and improve flavor. The calamari is best served immediately while hot and crisp, as leftovers lose their crunch but remain tasty. You can also prepare this dish in an air fryer by arranging the coated calamari in a single layer, spraying with cooking oil, and cooking at 400°F for about 8 minutes until golden. Leftovers can be refrigerated for up to three days but are not recommended for reheating to preserve texture.
Ingredients
- 1 pound calamari thawed, frozen tubes
- kosher salt
- ½ cup milk 2%
- 1 1/2 cup all-purpose flour
- 1/3 cup cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon oregano dry
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- grape seed oil as needed
- 1 lemon cut into wedges to serve
Instructions
- Slice the calamari tubes into ¾-inch thick rings.
- In a medium bowl, stir 1 teaspoon Diamond Crystal kosher salt in ½ cup milk.
- Add the calamari rings to the milk mixture and refrigerate for 30 minutes.
- In a large bowl, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne (make sure the mixture is well combined).
- Prepare a large colander and set it on top of a large bowl. Using a pair of tongs, take a portion of the calamari rings (about ½ of them) shake off excess milk and toss the calamari in the flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander. Repeat with the rest of the calamari.
- Turn your oven on a low 150 degrees F. Prepare a large sheet pan and set a wire rack on top. Top the wire rack with paper towel.
- Heat 4 inches of grape seed oil in a small cooking pot (I used a 2.5 quart pot) to somewhere between 350 and 365 degrees F. To test your oil, drop one calamari ring, many bubbles will form around it and the calamari will begin to float.
- Once your oil is ready, using a pair of tongs, gently add some of the calamari in and fry for about 3 minutes or until golden brown. Remove the calamari from the oil and arrange it on the paper towel on top of your prepared wire rack. Immediately season with kosher salt, then transfer to your warm oven to keep warm while you work on the rest. Repeat until you have fried all the calamari.
- Transfer the fried calamari to a serving plate and finish with a squeeze of lemon juice!
Notes
- Soaking calamari in salted milk tenderizes the seafood and reduces fishiness.
- Serve the fried calamari immediately to enjoy optimal crispness.
- For an alternative method, air fry calamari at 400°F for 8 minutes with cooking spray for a golden finish.
- Store leftovers in the refrigerator for up to 3 days; reheating may soften the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 2272 kcal
% Daily Value*
| Calories | 227.2kcal | 11% |
| Carbohydrates | 35.8g | 12% |
| Protein | 15.9g | 32% |
| Fat | 1.8g | 3% |
| Saturated Fat | 0.6g | 3% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 177.7mg | 59% |
| Sodium | 273.4mg | 11% |
| Potassium | 280.8mg | 6% |
| Fiber | 1.6g | 6% |
| Vitamin A | 123.5IU | 2% |
| Vitamin C | 13.3mg | 15% |
| Calcium | 82mg | 8% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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