Description
This Fried Calamari recipe offers a crispy, golden-brown appetizer perfect for seafood lovers. Tender calamari rings are soaked in a lemony milk mixture, coated in a seasoned flour and cornstarch blend, and fried to perfection. Served with fresh lemon wedges, this dish is ideal for casual gatherings or as a starter at dinner.
Ingredients
Scale
Calamari and Marinade
- 1 pound calamari rings (or squid tubes cut into rings)
- 1 cup whole milk
- 1 tablespoon lemon juice
Breading Mixture
- 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 (about 1 inch depth)
- Lemon wedges, for serving
Instructions
- Prepare Calamari: Thaw the calamari rings if frozen, then pat them dry with paper towels and place them in a mixing bowl.
- Milk Soak: Pour the whole milk and lemon juice over the calamari rings. Stir gently to evenly coat and allow them to soak, which tenderizes the seafood and adds subtle acidity.
- Prepare Flour Mixture: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, dried dill, paprika, and pepper until well combined.
- Bread Calamari: Remove the calamari rings from the milk mixture, letting any excess liquid drip off to avoid sogginess.
- Coat Calamari: Toss the calamari rings thoroughly in the flour mixture until evenly and lightly coated on all sides.
- Set Aside: Place the breaded calamari rings on a plate or sheet pan, spacing them evenly to avoid clumping before frying.
- Prepare for Frying: Line a second plate or a sheet pan with paper towels to absorb excess oil after frying.
- Heat Oil: In a large skillet, heat about an inch of vegetable oil over medium-high heat until hot but not smoking—ideal frying temperature is around 350°F (175°C).
- Fry Calamari: Carefully place a batch of battered calamari rings into the hot oil, ensuring not to overcrowd the pan to maintain oil temperature and crispiness.
- Cook Until Golden: Fry the calamari for about 3 minutes, stirring occasionally for even browning, or until they turn a beautiful golden brown.
- Drain Excess Oil: Using a slotted spoon, remove the calamari and transfer them onto the paper towel-lined plate to drain any excess oil.
- Repeat: Continue frying the remaining calamari in batches, ensuring the oil temperature remains consistent between batches.
- Serve: Serve the crispy fried calamari immediately with fresh lemon wedges to squeeze over the top for added zest and brightness.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy texture and prevent sogginess.
- Do not overcrowd the pan when frying; this lowers the oil temperature and results in greasy calamari.
- For extra flavor, serve with dipping sauces like marinara, garlic aioli, or spicy mayo.
- Using cornstarch in the breading mix helps create a lighter and crispier crust.
- Serve immediately after frying for best texture; fried calamari can become rubbery if kept warm too long.
