Description
Crispy Fried Calamari is a delicious Mediterranean-inspired appetizer featuring tender calamari rings soaked in a salted milk mixture, coated in a seasoned flour and cornstarch batter, and fried until golden and crunchy. Served with fresh lemon wedges, this recipe offers a classic, satisfying snack or starter perfect for any gathering.
Ingredients
Scale
Calamari and Soaking Mixture
- 1 pound frozen calamari tubes thawed
- 1 teaspoon Diamond Crystal kosher salt
- ½ cup 2% milk
Breading Mixture
- 1 ½ cup all purpose flour
- ⅓ cup cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon dry oregano
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
For Frying and Serving
- Grape seed oil as needed (about 4 inches deep for frying)
- Kosher salt for seasoning
- 1 lemon cut into wedges to serve
Instructions
- Prepare Calamari Rings: Slice the thawed calamari tubes into ¾-inch thick rings to ensure even cooking and perfect bite-sized pieces.
- Soak in Salted Milk: Stir 1 teaspoon kosher salt into ½ cup 2% milk until dissolved. Add the calamari rings to this mixture and refrigerate for 30 minutes to tenderize and mellow the flavor.
- Make the Breading Mixture: In a large bowl, whisk together the flour, cornstarch, baking powder, dry oregano, black pepper, and cayenne pepper until well combined, creating a seasoned coating.
- Coat the Calamari: Set a large colander over a bowl. Using tongs, remove half the calamari from the milk mixture, shake off excess liquid, and toss them in the flour mixture until evenly coated. Place coated rings in the colander to drain. Repeat with the remaining calamari.
- Prepare for Frying: Preheat your oven to 150 degrees F and set a wire rack over a sheet pan lined with paper towels to keep the calamari warm and crispy after frying.
- Heat the Oil: In a 2.5-quart pot, heat about 4 inches of grape seed oil to between 350 and 365 degrees F. Test by dropping a single calamari ring in; it should bubble vigorously and float.
- Fry the Calamari: Using tongs, gently place some coated calamari rings into hot oil. Fry for about 3 minutes or until golden brown. Remove with a slotted spoon and transfer to the paper towel-lined wire rack. Immediately season with kosher salt. Keep fried calamari warm in the oven.
- Repeat Frying: Continue frying the remaining calamari in batches, maintaining oil temperature, and seasoning immediately after frying.
- Serve: Transfer all fried calamari to a serving plate and finish with a squeeze of fresh lemon juice. Serve hot.
Notes
- Soaking calamari in salted milk helps tenderize the seafood and reduce any strong fishy odors.
- Serve fried calamari immediately for the best crunchy texture alongside marinara or tzatziki sauce.
- To make this recipe in an air fryer, arrange calamari in a single layer in the basket, coat with cooking spray, and cook at 400 degrees F for 8 minutes until golden and cooked through.
- Leftovers can be refrigerated for up to 3 days but will lose their crispness. Reheating fried calamari is not recommended as it diminishes texture.
Nutrition
- Serving Size: 1 serving (about 100g)
- Calories: 240 kcal
- Sugar: 0.5 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 140 mg
