Description
This Fried Calamari recipe offers a crispy, golden-brown appetizer perfect for seafood lovers. Tender calamari rings are soaked in a lemon-infused milk mixture, then coated with a seasoned blend of flour and cornstarch before being quickly fried to perfection. Served with fresh lemon wedges, this dish is a classic, flavorful starter that’s easy to prepare in about 50 minutes.
Ingredients
Scale
Calamari Marinade
- 1 pound calamari rings (or squid tubes cut into rings)
- 1 cup whole milk
- 1 tablespoon lemon juice
Breading Mixture
- 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 (about 1 inch deep)
- Lemon wedges, for serving
Instructions
- Prepare Calamari: Thaw the calamari rings if frozen. Pat them dry thoroughly to remove excess moisture and place them in a mixing bowl.
- Milk Soak: Pour the whole milk and lemon juice over the calamari. Stir gently to make sure the rings are coated evenly. This soaking process tenderizes the calamari and adds a subtle tang.
- Prepare Flour Mixture: In a separate bowl, combine the all-purpose flour, cornstarch, salt, dried dill, paprika, and pepper. Whisk together until well blended to create the breading mixture.
- Bread Calamari: Remove the calamari rings from the milk mixture, allowing excess liquid to drip off. Then toss the rings in the flour mixture, coating each piece evenly and thoroughly.
- Set Coated Calamari: Place the breaded calamari rings onto a clean plate or sheet pan to keep them ready for frying.
- Prepare for Frying: Line a separate plate or sheet pan with paper towels to drain the fried calamari after cooking.
- Heat Oil: Pour about an inch of vegetable oil into a large skillet and heat over medium-high heat until it reaches frying temperature, around 350°F (175°C).
- Fry Calamari: Carefully place the coated calamari into the hot oil in batches to avoid crowding. Fry for about 3 minutes or until the calamari turns golden brown and crispy.
- Drain Excess Oil: Remove the fried calamari with a slotted spoon and place it onto the paper towel-lined plate to absorb excess oil.
- Repeat Frying: Continue frying the remaining calamari in batches, ensuring each batch is cooked evenly and drained properly.
- Serve: Serve the fried calamari immediately while hot and crispy, accompanied by fresh lemon wedges for squeezing over the top.
Notes
- Ensure the oil is hot enough before frying to avoid soggy calamari.
- Do not overcrowd the skillet as this lowers the oil temperature and affects crispiness.
- You can substitute dried dill with fresh dill if preferred, but adjust quantity accordingly.
- Serve immediately for the best texture; fried calamari tends to lose crispness when cooled.
- Optional dipping sauces include marinara, aioli, or tartar sauce for added flavor.
