Calamari is a dish that instantly transports you to seaside adventures and breezy afternoons. Crisp on the outside and tender on the inside, this fried calamari recipe captures that perfect balance. It’s simple, quick, and sure to impress at any gathering. Get ready to enjoy a delightful bite that will leave you craving more.
Steps
- Begin by cutting the cleaned calamari tubes into ¾-inch thick rings. This ensures the rings are thick enough to cook thoroughly without becoming rubbery.
- In a medium bowl, mix 1 teaspoon of kosher salt with ½ cup of milk. Submerge the calamari rings in this salted milk mixture and refrigerate for 30 minutes to tenderize them and reduce the fishy odor.
- Prepare a coating by whisking together 1½ cups of flour, ? cup of cornstarch, ½ teaspoon of baking powder, ¾ teaspoon of dry oregano, and ½ teaspoon each of black pepper and cayenne. Coat each of the calamari rings in this flour mixture, shaking off excess milk beforehand.
- Heat grapeseed oil in a small pot to a temperature between 350 and 365 degrees F. Test the oil’s readiness by dropping a calamari ring into it; bubbles should form around the ring, and it should float.
- Fry the calamari rings in batches for about 3 minutes each, until golden brown. Use a slotted spoon to transfer them onto a wire rack lined with paper towels to drain excess oil.
- Immediately season the fried calamari with kosher salt and keep them warm in a low-temperature oven while you finish frying the remaining batches. Serve the calamari hot with a squeeze of lemon juice for added flavor.
Ingredients
- 1 pound frozen calamari tubes, thawed
- Kosher salt
- ½ cup 2% milk
- 1½ cups all-purpose flour
- 1/3 cup cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- Grapeseed oil (for frying)
- 1 lemon, cut into wedges for serving
FAQ
- What is calamari, and is it the same as squid or octopus?
- Calamari is the Italian term for squid, which is a close relative of the octopus. Squid is firm and white, offering a mild, slightly sweet flavor that pairs well with various seasonings. Although there are over 300 species of squid globally, fewer than twelve are commonly used in cooking.
- How can you ensure calamari is tender before frying?
- To tenderize calamari, soak the squid rings in a mixture of salted milk and refrigerate them for 30 minutes. This process not only tenderizes the calamari but also helps reduce the fishy odor and allows the flour coating to adhere better.
- What are the essential tips for achieving crispy fried calamari?
- Some key tips include cutting the calamari rings into 3/4-inch thickness, soaking them in salted milk, coating them with a mixture of flour, cornstarch, and baking powder, and managing the oil temperature between 350 and 365 degrees F to avoid soggy or burnt calamari.
- Can you make calamari in an air fryer, and if so, how?
- Yes, calamari can be made in an air fryer. After coating the calamari rings, arrange them in a single layer in the air fryer basket, spray with cooking oil, and cook at 400 F for 8 minutes until they are golden and cooked through.
- How should you serve fried calamari for the best experience?
- Serve fried calamari hot with a squeeze of lemon juice. It pairs well with marinara or Tzatziki sauce, and you can complement it with side dishes like crispy lemon roasted broccoli or baked zucchini spears for a complete meal.
Tips
- Tenderize the Calamari: Soak the calamari rings in a salted milk solution for 30 minutes in the fridge. This not only makes the calamari tender but also reduces the fishy odor and helps the flour coating adhere better.
- Adjust the Thickness of the Rings: Cut the squid tubes into 3/4-inch thick rings to ensure they cook thoroughly, giving a crispy exterior while keeping the interior tender.
- Coat and Rest: After coating the calamari in a mixture of flour, cornstarch, and baking powder, let them sit briefly in a colander. This resting period allows the flour to absorb moisture and stick better during frying.
- Monitor Oil Temperature: Keep the oil between 350 and 365 degrees F to prevent the calamari from becoming soggy or burnt. Use a thermometer if possible or test with a single ring to ensure the oil is hot enough before frying in batches.
Equipment
- Oil Thermometer – Useful for accurately measuring the temperature of the oil to ensure it’s within the 350-365 degrees F range.
- Wire Rack – To allow the fried calamari to drain excess oil and stay crispy.
- Slotted Spoon – For safely removing the calamari from the hot oil.
- Colander – To let the coated calamari sit and allow the flour to rehydrate before frying.
- 2.5-quart Pot or Saucepan – For deep frying the calamari if one doesn’t already have a suitable pot.
- Air Fryer – If opting to make the calamari in an air fryer and you don’t already own one.
