Crispy Fried Calamari
Golden, crispy fried calamari with a light and crunchy coating, served with lemon wedges and marinara sauce.
15 mins
Prep Time
5 mins
Cook Time
4
Servings
Ingredients
- 1 lb fresh squid (cleaned and cut into rings)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 2 eggs (beaten)
- 1 cup buttermilk
- Vegetable oil (for frying)
- Lemon wedges (for serving)
- Marinara sauce (for serving)
Nutrition Facts
Share this Recipe
Instructions
Prepare the squid: Rinse the squid under cold water and pat dry with paper towels. Cut the tubes into 1/2-inch rings and leave the tentacles whole.
Make the coating: In a bowl, mix flour, cornstarch, salt, black pepper, paprika, and garlic powder. In another bowl, whisk together eggs and buttermilk.
Dredge the squid: Dip the squid pieces into the egg mixture, then coat them evenly with the flour mixture. Shake off excess flour.
Heat the oil: In a deep pot or fryer, heat vegetable oil to 375°F (190°C). Use enough oil to fully submerge the calamari.
Fry the calamari: Fry the squid in small batches for 2-3 minutes until golden brown and crispy. Avoid overcrowding the pot.
Drain and serve: Remove the calamari with a slotted spoon and drain on paper towels. Serve immediately with lemon wedges and marinara sauce.
Chef's Tips
- Freshness Matters: Use fresh squid for the best texture. Frozen squid can become rubbery if not handled properly.
- Double Fry: For extra crispiness, fry the calamari once, let them rest for a minute, then fry again for 30 seconds.
- Seasoning Adjustments: Add cayenne pepper or chili powder to the flour mix for a spicy kick.
- Oil Temperature: Keep the oil at a consistent temperature to prevent soggy calamari.
- Serving Tip: Serve immediately to maintain crispiness. Leftovers can be reheated in an air fryer.
