fried calamari
Fried calamari in a light, crispy style. Discover the Mediterranean version with tricks for flavor and a crunch you can't resist!
Ingredients
Method
- Preheat your oven or air fryer to 200°C (392°F) for the crispiest calamari.
- Pat dry the calamari rings thoroughly using paper towels. Removing extra moisture keeps them crisp.
- In a bowl, whisk together the whole wheat flour, cornstarch, smoked paprika, salt, and black pepper.
- In another bowl, beat the eggs until smooth.
- Dip each calamari ring first in the beaten eggs, then into the flour-cornstarch mixture, ensuring they’re evenly coated on all sides.
- Arrange the coated rings on a lightly oiled tray, making sure they do not touch. Drizzle or spray with olive oil over the top for extra crispness.
- Bake or air fry for 10 to 12 minutes, flipping halfway through. Remove when light golden and crispy.
- Serve immediately with lemon wedges and a sprinkle of fresh herbs if desired. Enjoy your Mediterranean-inspired fried calamari!
Notes
Fried calamari is a beloved classic, often found at seaside restaurants and Mediterranean gatherings, but its appeal goes far beyond its popularity. With its light, crispy coating and tender rings, it's a versatile dish—perfect as an appetizer, a tapas-style snack, or even the star of a casual dinner.
Getting the texture just right is the secret to irresistible fried calamari. Always dry the calamari thoroughly before coating—any extra moisture can cause the coating to fall off and lead to sogginess. For a healthier touch without losing crunch, using a mix of whole wheat flour and cornstarch works wonders, bringing a subtle nutty note and a lighter bite.
Tip: If you don’t have whole wheat flour, you can use regular flour or even rice flour for extra crispness. Smoked paprika is optional, but it adds depth. Try adding a pinch of cayenne for mild heat, or swap in your favorite dried herbs for a unique twist.
When it comes to frying, baking or air frying is a fantastic alternative to deep frying. Arrange your coated rings in a single layer and don’t crowd the pan—this ensures the heat circulates evenly, making every bite crunchy. Spray or drizzle olive oil generously for golden color and authentic flavor without excess grease.
