fried calamari -

fried calamari

Fried calamari is crunchy and delicious, easy to make at home. Perfect for a light appetizer or snack, with irresistible flavor.

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Total Time 36

Servings: 4 servings

Course: Appetizer

Cuisine: Italian

Calories: 380

Ingredients Method Notes

Ingredients

500 g fresh calamari, cleaned and sliced into rings
0.5 cup all-purpose flour
0.5 cup cornstarch
1 teaspoon salt
0.5 teaspoon black pepper, ground
0.5 teaspoon smoked paprika
2 unit eggs, beaten
700 ml vegetable oil, for frying
1 unit lemon, cut into wedges

Method

Pat dry the calamari rings with paper towels to remove excess moisture. This helps them get crispier when fried.
In a bowl, combine flour, cornstarch, salt, black pepper, and smoked paprika. Mix well to create the coating mixture.
Beat the eggs in a separate bowl until well mixed.
Dip the calamari rings first in the beaten eggs, letting excess egg drip off. Then, dredge the rings in the flour mixture, coating evenly.
Pour vegetable oil into a deep frying pan or pot until 2-3 inches deep. Heat the oil to 180°C/350°F (tip: test with a small cube of bread, which should brown in 45 seconds).
Fry the calamari in batches for 1 to 2 minutes, or until golden and crispy. Do not overcrowd the pan.
Remove with a slotted spoon and drain on paper towels. Repeat until all are fried.
Serve immediately, garnished with lemon wedges for squeezing over the hot calamari.

Notes

Fried calamari is a beloved appetizer across the globe, gracing everything from Mediterranean seaside taverns to casual dining tables at home. Its incredible versatility makes it perfect as a starter for a family meal, a crowd-pleasing snack at gatherings, or even a light lunch with a fresh salad.

Dive into Crispy Perfection: Pro Tips

To achieve that extra crunchy texture, always pat the calamari rings dry before you begin coating them—moisture is the enemy of crisp! For a lighter, airier bite, try swapping out regular flour for rice flour or adding a touch more cornstarch to the mix. If you're short on fresh calamari, frozen works well too—just make sure to thaw completely and dry them well.

Frying Tricks for Flawless Calamari

The key to golden, crisp fried calamari is hot oil: around 180°C (350°F). If the oil is too cool, you'll end up with soggy rings. No thermometer? Drop in a small bit of bread: it should brown in about 45 seconds. Fry in small batches so the oil temperature doesn't drop, and take care not to overcrowd your pan. Only fry each batch for 1-2 minutes; overcooked calamari turns rubbery fast!

Creative Serving & Flavor Ideas

Want to up your flavor game? Add Italian seasoning or cayenne pepper to the coating for an extra boost. Serve your calamari with garlic aioli, spicy marinara, or a squeeze of fresh lemon to enhance its delicate seafood flavor. For a meal, pair with a crisp salad, herby potatoes, or even a cold pasta salad for a satisfying Mediterranean-inspired spread. You can also toss the fried rings with thinly sliced fried vegetables, such as zucchini or red peppers, for a colorful twist.