fried calamari
Fried calamari with a crunchy crust and soft inside. A simple, lighter recipe to impress seafood lovers at any gathering.
Ingredients
Method
- Pat dry 500g of cleaned squid rings with a paper towel to remove excess moisture.
- In a medium bowl, beat 2 eggs with a pinch of salt. In a separate bowl, mix 1 cup cornmeal, 0.5 cup flour, 1 tsp sea salt, 0.5 tsp black pepper, and 1 tsp paprika.
- Dip each squid ring first in the beaten eggs, letting excess drip off, then coat well in the flour and cornmeal mixture, pressing lightly to adhere.
- Heat about 900ml light olive oil in a deep pan or pot to 180°C (350°F). If you don't have a thermometer, a breadcrumb dropped in should sizzle and rise to the top.
- Fry the calamari in batches for 1 to 2 minutes each, just until they turn golden and crispy. Do not overcrowd the pan.
- Remove with a slotted spoon and drain on paper towels. Season lightly with a little extra salt if desired.
- Serve hot, with lemon juice squeezed over and a sprinkle of fresh herbs if you like.
Notes
Craving an appetizer that’s light, crispy, and an instant crowd-pleaser? Fried calamari perfectly fits the bill, thanks to its versatility—it can impress at a casual gathering or star as a fancy starter for date night at home. This beloved dish from Italian coastal cuisine is surprisingly easy to master with a few smart tips.
How to get perfectly crispy calamari? The real secret is in the prep: truly pat the squid rings dry before coating them. Any excess moisture can cause excess splattering and yield a soggy crust. For even crispier results, try soaking the squid rings briefly in buttermilk or milk—this enhances both texture and mild flavor.
Ingredient swaps and smart substitutions are welcome in this recipe. Don’t have cornmeal? Use panko or coarse breadcrumbs to add extra crunch. Gluten-free flour blends work well if you’re cooking for those with sensitivities. A dash of cayenne or chili flakes gives a gentle heat to the crust if you crave a spicy twist.
Mastering the frying technique is key: maintain your oil at the right temperature (around 180°C/350°F) and fry in small batches to avoid lowering the oil temperature—this ensures every ring is golden and never greasy. Use a slotted spoon for easy removal and let them drain on paper towels.
