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 squid (cleaned and sliced 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
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Instructions
Prepare the squid: Rinse the squid under cold water and pat dry with paper towels. Slice the bodies 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.
Prepare the wet mixture: In another bowl, whisk together eggs and buttermilk.
Coat the squid: Dip the squid rings and tentacles into the wet mixture, then dredge in the flour mixture, shaking off excess.
Heat the oil: In a deep skillet or fryer, heat vegetable oil to 375°F (190°C).
Fry the calamari: Fry the squid in batches for 2-3 minutes until golden brown and crispy. Avoid overcrowding the pan.
Drain and serve: Transfer fried calamari to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and marinara sauce.
Chef's Tips
- Freshness Check: Ensure the squid is fresh—it should smell clean and slightly briny, not fishy.
- Double Coating: For extra crispiness, dip the squid in the wet mixture and flour mixture twice.
- Oil Temperature: Maintain the oil temperature to prevent soggy calamari. Use a thermometer for accuracy.
- Quick Cooking: Do not overcook the squid, as it can become rubbery. 2-3 minutes is enough.
- Serving Tip: Serve immediately for the best texture. Leftovers can be reheated in an air fryer to retain crispiness.
