This crispy fried calamari recipe is crunchy and golden on the outside while tender and soft on the inside. It’s one of my favorite Mediterranean appetizers that I love to serve with a smokey garlic aioli and some lemon wedges on the side.
Cooking with squid
Calamari is the Italian word for squid. Squid has a firm and white texture and is mild and sweet in flavour. If not prepared correctly, squid can become overcooked resulting in a chewy and gummy texture.The trick to soft and tender meat is to soak the fresh calamari in salted milk at least 30 minutes prior to cooking. Buttermilk or lemon juice mixed through milk works well here too!
You can do a quick flash fry of fresh calamari in lots of extra virgin olive oil but I always love to flour then fry then in hot oil. I always try to use fresh calamari bought from the fishmonger however, frozen works fine too. Just make sure you defrost it a few hours beforehand!
Preparing squid
You can buy squid whole, just their tubes or calamari rings. I like to use fresh whole squid and break it down myself which can be an intimidating task for some (including myself)! But there are a lot of pros to doing it this way! Firstly, it’s a lot cheaper and you get a lot more calamari for the money you spend. You also get to enjoy the tentacles, which are my favorite part.
If using a whole squid, there are a few things you need to know. Firstly, detach the head from the body by twisting it off. It will come off very easily. Clean all the guts out from the inside of the tube by running it under some cold water. You will also need to remove the clear membrane. Using your fingers, remove the purple membrane off the skin. It should peel right off! Remove the outside plastic like rings off the tentacles by washing them under water and giving them a little scrub. Lastly, slice the tube up into rings and enjoy!
What to serve fried calamari with
There are many sauces and sides that you can serve this calamari appetizer with! I always love to serve fried calamari with an aioli on the side. My aioli uses garlic confit, smokey paprika and cayenne pepper. You could also serve it with a marinara sauce, some lemon wedges or a sprinkling of fresh chopped parsley and crack of black pepper.
How to make the crispiest fried calamari
Below are all my tips on how to achieve the crispiest and most tender fried calamari.
Soak the calamari in milk. Soaking the calamari in salted milk, lemon juice or buttermilk will create tender squid. To do this, mix the milk with kosher sea salt, toss the calamari through it and then leave to soak for a minimum of 30 minutes.
Flour mixture. I like to use a mix of white all purpose flour, cornflour and baking powder. The baking powder will help the batter puff up and become extra light and crispy. You can also use a seasoned flour mixture for a little extra flavour by mixing cayenne pepper, paprika or garlic powder throughout. Once floured, place into a colander and leave to sit for a few minutes to allow the flour to rehydrate.
Hot oil. It’s important that your frying oil has been heated to a temperature of 360F/180C. If the oil is too hot, the outside will burn and the calamari will not be properly cooked. If it’s too low, the outside won’t be golden and crispy and there is a risk the calamari will be become overcooked. A thermometer works best in this situation. If you don’t have one on hand simply toss a little bit of flour or a wooden stick into the oil and see if bubbles gently form around it.
Fry in extra virgin olive oil. I know this sounds a little wild to some people but I have grown up deep frying in olive oil! It creates such a lovely flavour and golden brown perfection on the outside. If you don’t feel comfortable doing this, you could always use a mix of olive oil with some neutral oil such a peanut oil.
Drain the excess oil. Use a slotted spoon to remove the fried calamari from the hot oil. Place the cooked calamari onto cooling rack lined with paper towel placed underneath to catch any excess oil.
Leftover fried calamari
It’s important this dish is served immediately! If not, it will become soggy and unpleasant to eat. If you’re concerned you have more calamari then you can eat, you can always freeze the calamari that has not been coated in floured and cook at a later date! This way you can make crispy fried calamari again or simply sauté it through lots of extra virgin olive oil. It’s great tossed through pasta dishes.
If you make this crispy fried calamari recipe please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations! If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penna Photography.
Crispy fried calamari
This crispy fried calamari recipe is crunchy and golden on the outside while tender and soft on the inside.
Ingredients
Aioli
- 10 garlic confit cloves or 1 fresh garlic clove
- 1/2 cup olive oil
- 1/2 cup neutral oil grapeseed, avocado or vegetable
- 1 egg
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 1 tbsp smokey paprika
- 1/2 tsp cayenne pepper
- 1 tsp kosher sea salt
Calamari
- 2 lb squid or 1lb calamari tubes or rings 1kg whole squid or 500g calamari tubes or rings
- 1 cup whole milk
- 1 cup flour white all purpose
- 1/2 cup cornflour cornstarch
- 1/2 tsp baking powder
- 1 lemon cut into wedges
- parsley finely chopped
- kosher salt and pepper
Instructions
Aioli
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Place all ingredients into glass container or jug that is just wide enough to fit an immersion blender. Using an immersion blender, blend all ingredients together being careful to not move the blender up and down. Once the ingredients begin to emulsify, move the blender up and down while slowly incorporating all of the oil. Continue until you have a thick consistency.
Calamari
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Begin by cleaning and preparing the squid. Wash the squid thoroughly and remove the tentacles by pulling them away from the body. Remove the entrails from inside the body together with the clear quill. Remove the purple membrane from the outside of the body by peeling it off with your fingers. Using a sharp knife, cut off the fins. Cut the tentacles from the head and remove the beak by squeezing it out. Wash the tentacles under cold water.
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Slice the squid tubes into 1inch / 2.5cm circles.
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In a medium bowl, mix together the milk with 1tsp of kosher sea salt. Place the calamari into the bowl, cover and refrigerate for 30 minutes.
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On a baking tray, combine the flour, cornflour and baking powder. Season with a generous amount of salt and pepper.
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Remove the calamari from the fridge. Shake the excess milk off the calamari and then toss through the flour and coat evenly. Place into a colander and repeat with any remaining calamari.
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While you are preparing the calamari, heat a large pot of oil to 360° F / 180° C. The oil needs to be at least 4 inches deep. Using tongs or a slotted spoon, gently lower the floured calamari into the hot oil and cook for 3 – 4 minutes or until golden and crispy on the outside. Remove from the hot oil and place onto a cooling rack that has been placed over paper towels to catch any excess oil that drips. Fry the calamari in batches to ensure the pot does not overcrowd.
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Season the calamari with salt and sprinkle over freshly chopped parsley. Serve with the aioli and sliced lemon wedges.