fried calamari
Fried calamari, tasty and super light, brings Mediterranean comfort to your table. Discover how to make this guilt-free classic today!
Ingredients
Method
- Pat dry the calamari rings thoroughly using paper towels. This prevents splattering and ensures a crispy result.
- In a shallow bowl, combine the whole grain flour, cornmeal, salt, and black pepper. Mix well.
- Dip each calamari ring into the lightly beaten egg white, ensuring an even coating.
- Immediately transfer the calamari rings to the flour mixture, coating well on all sides. Shake off any excess.
- Heat oil in a large skillet over medium-high heat. Once hot, arrange the coated calamari rings in a single layer. Fry in batches if needed.
- Fry the calamari for 2–3 minutes per side, or until golden and crispy. Avoid overcooking, as calamari can become tough.
- Transfer the fried calamari to a plate lined with paper towels to drain excess oil.
- Drizzle with extra-virgin olive oil and serve immediately, garnished with lemon wedges. Enjoy your Mediterranean delight!
Notes
Fried calamari is a beloved starter found on menus worldwide, from seaside tavernas to sophisticated urban restaurants. Its charm lies in its satisfying crunch and tender bite, making it a kitchen favorite for entertaining or a quick treat at home. Versatile by nature, fried calamari easily adapts to different flavor profiles and occasions.
Essential Tips for Crispy, Tender Calamari
- Use fresh, not frozen, calamari for the best texture. If using frozen, thaw thoroughly and pat dry. Excess moisture can make them soggy and splatter during frying.
- Don’t skip the double-coating step. Dipping in egg white helps the flour and cornmeal stick, creating that iconic crispy shell.
- Avoid crowding the pan. Fry in small batches to maintain oil temperature and ensure even browning.
Ingredient Swaps and Flavor Boosts
- Try adding smoked paprika or dried oregano to your breading mix for a Mediterranean twist.
- If you prefer gluten-free, swap whole grain flour for chickpea or rice flour — both crisp beautifully.
- Lemon zest can be mixed into the coating for a subtle citrus aroma.
Perfect Techniques
- The key to tender calamari is quick, high-heat cooking. Overcooking makes them tough and rubbery, so keep a close eye and remove from the pan as soon as they turn golden brown.
- If you want a healthier alternative, use an air fryer with minimal oil; the result is pleasantly crunchy with fewer calories.
How to Serve & Vary It
- Pair with zesty garlic aioli or marinara sauce for dipping.
- Complement with a fresh salad of arugula, cherry tomatoes, and olives for a full Mediterranean experience.
- You can also make a light sandwich by stuffing fried calamari into a crusty baguette with greens and lemon.
- For a spicy kick, top the finished calamari with a pinch of chili flakes or serve with hot sauce on the side.
