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Fried Calamari Recipe: Perfectly Golden and Crispy

Fried calamari is a classic dish that graces menus in restaurants all around the world, and for good reason. When prepared correctly, this dish features tender squid encased in a golden, crispy coating that’s hard to resist. If you’re looking to bring the taste of the ocean to your kitchen, this fried calamari recipe from Fifteen Spatulas offers a foolproof method to achieve a delightful crunch.

Ingredients

To create this exquisite dish, you will need the following ingredients:

For the Calamari:

• 500g (about 1 pound) fresh squid, cleaned and cut into rings (or you can use pre-cut calamari)
• 125g (1 cup) all-purpose flour
• 60g (½ cup) cornmeal (or fine polenta for extra crunch)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder (optional)
• 1 tsp smoked paprika (optional)

For the Coating:

• 2 large eggs, beaten
• 250ml (1 cup) buttermilk (or regular milk with a splash of vinegar for a quick substitute)

For Frying:

• Vegetable oil (such as canola or peanut oil) for frying

Instructions

1. Prepare the Squid

Begin by preparing your squid. If you are starting with whole squid, clean them thoroughly, removing the innards and the cartilage. Rinse under cold water and slice the bodies into rings. Set aside on a paper towel to absorb any excess moisture.

2. Set Up Your Breading Station

In one bowl, combine the all-purpose flour, cornmeal, salt, black pepper, garlic powder, and smoked paprika. In another bowl, whisk the eggs together with the buttermilk until well incorporated.

3. Dredging

Take a handful of the squid rings and dip them first into the buttermilk mixture, allowing the excess to drip off. Next, transfer them to the flour and cornmeal mixture, ensuring each ring is well-coated. Shake off any excess coating and place the rings on a parchment-lined baking tray. Repeat until all the squid is coated.

4. Frying

Heat approximately 5cm (2 inches) of vegetable oil in a large, heavy-bottomed pan or deep fryer to 180°C (350°F). To check if the oil is hot enough, drop a small amount of the coating into the oil – if it sizzles right away, you’re ready to fry.

Fry the calamari in small batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes per batch, or until they are golden brown and crispy. Use a slotted spoon to remove the calamari and transfer them to a plate lined with paper towels to drain any excess oil.

5. Serve

Serve the fried calamari immediately for the best texture, ideally with a squeeze of fresh lemon juice on top. You can accompany the dish with marinara sauce, aioli, or even a spicy dipping sauce for a delightful contrast.

Tips for Perfect Fried Calamari

• Fresh is Best: While frozen calamari can be a convenient option, using fresh squid will deliver the best flavour and texture.
• Avoid Overcooking: Fry the calamari quickly and in small batches. Overcooking can lead to a tough texture, which is the opposite of what you want.
• Seasoning Matters: Feel free to experiment with different spices in your flour mixture to suit your taste preferences.

Conclusion

This perfectly golden and crispy fried calamari recipe is a surefire way to impress your family and friends. With the right technique and ingredients, you can enjoy this delectable seafood dish in the comfort of your home. So next time you’re in the mood for a touch of sophistication or simply craving an appetising treat, give this calamari recipe a go. You may just find it becoming a favourite in your culinary repertoire. Enjoy!

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