Description
This Crispy Fried Calamari recipe offers tender calamari rings soaked in salted milk and coated in a seasoned mixture of flour, cornstarch, and spices before being fried to golden perfection. Served with lemon wedges, this dish delivers a classic Mediterranean treat that's crispy on the outside and tender on the inside, perfect for entertaining or a flavorful appetizer.
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 for frying (about 4 inches depth)
- 1 lemon cut into wedges to serve
- Kosher salt for seasoning after frying
Instructions
- Slice the Calamari: Slice the thawed calamari tubes into ¾-inch thick rings to prepare for soaking and breading.
- Soak in Salted Milk: In a medium bowl, mix 1 teaspoon Diamond Crystal kosher salt into ½ cup 2% milk. Add the calamari rings and refrigerate for 30 minutes to tenderize and reduce fishy flavor.
- Prepare Breading Mixture: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, dried oregano, black pepper, and cayenne pepper until well combined.
- Coat the Calamari: Prepare a large colander over a bowl. Using tongs, remove half of the calamari rings from the milk, shake off excess milk, and toss in the flour mixture until evenly coated. Place coated calamari in the colander to drain excess flour. Repeat with the remaining calamari.
- Preheat Oven and Prepare Wire Rack: Turn oven to low heat at 150 degrees F. Place a wire rack on a sheet pan and top with paper towels to keep fried calamari warm and drain excess oil.
- Heat Oil: In a 2.5 quart cooking pot, heat grape seed oil to 350–365 degrees F. Test readiness by dropping one calamari ring—bubbles should form, and it should start to float.
- Fry Calamari: Fry calamari in batches using tongs, cooking for about 3 minutes each batch until golden brown. Remove and place on paper towel-lined wire rack in the warm oven. Immediately season with kosher salt.
- Serve: Transfer the fried calamari to a serving plate and finish with a fresh squeeze of lemon juice. Serve immediately for best texture.
Notes
- Soaking calamari in salted milk tenderizes the seafood and reduces the fishy taste—do not skip this step.
- Serve the fried calamari hot with marinara sauce or Tzatziki sauce for dipping.
- For air fryer preparation: arrange calamari in a single layer, coat lightly with cooking spray, and cook at 400 degrees F for 8 minutes or until golden and cooked through.
- Leftovers can be stored in the refrigerator for up to 3 days but will lose crunch. Avoid reheating to maintain texture.
- Use grape seed oil for frying due to its high smoke point and neutral flavor, but can substitute with other neutral oils if needed.
Nutrition
- Serving Size: 1 serving (about 4 oz cooked calamari)
- Calories: 250 kcal
- Sugar: 0.5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 150 mg
