Description
This Fried Calamari recipe features tender calamari rings soaked in a zesty milk and lemon mixture, then coated in a seasoned flour and cornstarch blend before being fried to a perfect golden crisp. It’s a classic appetizer that’s crunchy on the outside and tender on the inside, served with fresh lemon wedges for a burst of citrus flavor.
Ingredients
Calamari and Marinade
- 1 pound calamari rings (or squid tubes cut into rings)
- 1 cup whole milk
- 1 tablespoon lemon juice
Breading
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 teaspoon dried dill
- ½ teaspoon paprika
- ½ teaspoon pepper
For Frying and Serving
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Prepare Calamari: Thaw the calamari rings if they are frozen, then pat them dry thoroughly with paper towels and place them into a mixing bowl to prepare for marinating.
- Milk Soak: Pour the whole milk and lemon juice over the calamari rings. Stir gently to combine, ensuring the calamari is evenly coated and soaks in the mixture for added tenderness and flavor.
- Prepare Flour Mixture: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, dried dill, paprika, and pepper until fully combined. This seasoned coating will give the calamari a crispy and flavorful crust.
- Bread Calamari: Using tongs or your hands, remove the calamari rings from the milk mixture, allowing excess liquid to drip off. Then, toss them thoroughly in the flour mixture until each ring is evenly coated on all sides.
- Arrange for Frying: Place the breaded calamari rings onto a plate or sheet pan. Set up a second plate or sheet pan lined with paper towels nearby to drain the calamari after frying.
- Heat Oil: Pour about one inch of vegetable oil into a large skillet and heat it over medium-high heat until hot but not smoking—around 350°F (175°C) optimally for frying.
- Fry Calamari: Carefully place batches of the battered calamari into the hot oil, avoiding overcrowding the pan to maintain the oil temperature. Fry each batch for about 3 minutes or until the calamari turns a beautiful golden brown color and becomes crisp.
- Drain Excess Oil: Using a slotted spoon or tongs, remove the fried calamari from the oil and transfer them onto the prepared paper towel-lined plate or sheet pan to drain excess oil.
- Repeat in Batches: Continue frying the remaining calamari in batches to ensure an even, crispy texture and perfect doneness.
- Serve: Serve the freshly fried calamari immediately, accompanied by lemon wedges for squeezing over the top to enhance the flavor with bright citrus notes.
Notes
- Make sure the oil is adequately heated before frying to prevent the calamari from absorbing too much oil and becoming greasy.
- Do not overcrowd the skillet when frying, as this will lower the oil temperature and result in soggy calamari.
- For best texture, serve the calamari right after frying while still hot and crispy.
- If desired, serve with dipping sauces like marinara, garlic aioli, or tartar sauce.
- Patting the calamari dry before soaking prevents excess moisture which may affect the breading’s adherence.
