Easy Fried Calamari Recipe
Introduction
Easy fried calamari is a classic appetizer that’s crispy, tender, and bursting with flavor. This recipe uses simple ingredients to create a delicious dish perfect for sharing or enjoying as a snack.
Ingredients
- 1 pound cleaned squid (bodies and tentacles)
- 1 cup milk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 8 cups oil (for frying)
- Kosher salt
- Fresh parsley (roughly chopped)
- Lemon wedges
- Marinara sauce
Instructions
- Step 1: Rinse the squid and pat dry. Cut the bodies into 1/2 inch rings. Add the rings and tentacles to a bowl with the milk, toss to coat, and let marinate for 30 minutes to 1 hour. Drain the squid and pat dry.
- Step 2: Meanwhile, in a large heavy-bottomed pot, heat the oil to 350°F (175°C) and prepare a paper towel-lined plate for the squid.
- Step 3: Whisk the flour and baking powder together in a large bowl. In small batches, dredge the squid in the flour mixture, shaking off any excess.
- Step 4: Carefully add the squid to the hot oil and fry until golden brown, about 3 minutes. Use a spider or slotted spoon to transfer the squid to the paper towel-lined plate and sprinkle with kosher salt.
- Step 5: Transfer the fried calamari to a serving plate. Garnish with fresh parsley and serve hot with lemon wedges and marinara sauce for dipping.
- Step 6: Enjoy your crispy, flavorful fried calamari!
Tips & Variations
- Use a thermometer to maintain the oil temperature for crispy, not greasy, calamari.
- For a spicy twist, add a pinch of cayenne pepper to the flour mixture.
- Serve with aioli or garlic mayo instead of marinara for a different dipping option.
- Ensure the squid is well dried before dredging to help the coating stick better.
Storage
Fried calamari is best enjoyed immediately for optimal crispiness. If storing leftovers, place them in an airtight container in the refrigerator for up to 1 day. Reheat in a hot oven or air fryer for a few minutes to regain some crunch; microwave reheating will make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen squid for this recipe?
Yes, you can use frozen squid; just thaw it completely and pat it dry before marinating to avoid excess moisture.
What oil is best for frying calamari?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil to achieve the perfect fry without burning.
PrintEasy Fried Calamari Recipe
This Easy Fried Calamari recipe features tender squid rings and tentacles marinated in milk, lightly coated with a seasoned flour mixture, and deep-fried until golden and crispy. Served with fresh parsley, lemon wedges, and marinara sauce, it’s a classic appetizer perfect for entertaining or a quick snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 to 70 minutes (including marinating)
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Ingredients
Main Ingredients
- 1 Pound cleaned squid (bodies and tentacles)
- 1 Cup milk
- 1 1/2 Cups all purpose flour
- 1/2 Teaspoon baking powder
- 8 Cups oil (for frying)
- Kosher salt, to taste
- Fresh parsley, roughly chopped (for garnish)
- Lemon wedges (for serving)
- Marinara sauce (for dipping)
Instructions
- Prepare the Squid: Rinse the squid thoroughly and pat dry with paper towels. Cut the squid bodies into 1/2 inch rings. Place the rings and tentacles in a bowl with the milk, toss gently to coat all pieces, and let them marinate for 30 minutes to 1 hour. After marinating, drain the squid well and pat dry again to remove excess moisture.
- Heat the Oil: In a large heavy-bottomed pot or deep fryer, heat the oil to 350°F (175°C). Prepare a plate lined with paper towels nearby to drain the fried calamari.
- Coat the Squid: In a large bowl, whisk together the all-purpose flour and baking powder. Working in small batches, dredge the squid pieces in the flour mixture, ensuring they are evenly coated, then shake off any excess flour before frying.
- Fry the Calamari: Carefully add the coated squid to the hot oil in batches to avoid overcrowding. Fry for about 3 minutes or until the pieces turn golden brown and crispy. Use a spider or slotted spoon to remove the fried calamari and place them on the paper towel-lined plate to drain excess oil. Immediately sprinkle generously with kosher salt.
- Serve: Transfer the fried calamari to a serving plate. Garnish with chopped fresh parsley and serve alongside lemon wedges and marinara sauce for dipping.
- Enjoy: Serve warm and enjoy this classic crispy calamari appetizer as a delightful snack or starter.
Notes
- Ensure the squid is well dried after marinating to prevent oil splatter when frying.
- Do not overcrowd the pot while frying to maintain the oil temperature and ensure even cooking.
- Adjust salt to taste immediately after frying for best flavor absorption.
- Use fresh oil or properly filtered oil for frying to achieve a clean, crisp finish.
- Serve immediately for the best texture; fried calamari can become soggy if left to sit too long.
- For a gluten-free alternative, substitute the all-purpose flour with gluten-free flour blends suitable for frying.
Keywords: fried calamari, crispy calamari, appetizer, seafood, easy fried squid, Italian appetizer
