fried calamari
Fried calamari at home, golden and crispy without guilt. Mediterranean flavor with a lighter touch and easy preparation. Try it!
Ingredients
Method
- Pat dry the cleaned squid rings thoroughly using paper towels. This is important for achieving a crispy texture.
- In a shallow bowl, combine whole wheat flour, cornstarch, salt, black pepper, and paprika. Mix well.
- Beat the eggs in a separate bowl.
- Dip each squid ring first in the beaten egg, ensuring a full coating, then dredge in the flour mixture to coat evenly.
- Arrange the coated squid rings on a plate. Heat the olive oil in a large non-stick skillet over medium-high heat.
- When the oil is hot, fry the squid rings in batches, without crowding the pan. Cook for 1-2 minutes per side until golden and crispy.
- Transfer the fried calamari onto a plate lined with paper towels to drain excess oil.
- Serve immediately with fresh lemon wedges for squeezing and enjoy while hot.
Notes
Fried calamari is a beloved appetizer found on countless Mediterranean and coastal menus worldwide. Its appeal lies in the crispy, golden crust and the tender, flavorful squid inside—perfect for sharing at gatherings or enjoying as a light main course. One of the best things about homemade fried calamari is its versatility: you can adjust the flavors, breading, and even the way you serve it based on your taste or what's on hand.
Practical Tips for Crunchy Success
- Pat the squid dry: Moisture is the enemy of crispiness! Make sure your squid rings are thoroughly dried before dredging; this step makes a noticeable difference.
- Choose the right flour: Blending whole wheat flour with cornstarch results in a lighter coating with extra crunch. You can substitute all-purpose flour if needed, or experiment with a little rice flour for even more crispiness.
- Don’t overcrowd the pan: Frying in small batches allows the squid to cook evenly and stay crispy instead of steaming.
- Watch the oil temperature: Your oil should be hot (but not smoking) before adding the rings—about 180°C (350°F). Too cool and they’ll absorb oil; too hot and they can burn.
Technique Enhancements
- Double dredge for extra crunch: For an ultra-crispy shell, dip the squid in flour, then egg, then flour again before frying.
- Quick fry, quick serve: Overcooking calamari will make it tough. As soon as the rings turn golden, take them out and drain on paper towels.
Serving & Variations
- Pairing ideas: Fried calamari goes beautifully with garlic aioli, spicy marinara, or tzatziki. Serve with a crisp salad and a splash of lemon for brightness.
- Make it your own: Add a pinch of cayenne for subtle heat, or toss the fried squid with chopped fresh parsley and grated lemon zest before serving. For a gluten-free version, swap flour for gluten-free alternatives.
- Entertaining tip: Serve fried calamari as part of a Mediterranean platter with olives, pickled vegetables, and fresh bread to impress guests with minimal effort.
