Description
Golden, crispy, and lightly seasoned, these fried calamari rings are a crowd-pleasing appetizer. Served with a tangy dipping sauce, they’re the perfect balance of crunchy on the outside and tender on the inside—a true seafood treat.
Ingredients
For the Crispy Fried Calamari Rings:
- 1 pound calamari rings (fresh or frozen)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano (optional)
- Salt and pepper to taste
- 1 large egg
- 1 cup buttermilk (or regular milk if buttermilk isn’t available)
- 1 ½ cups panko breadcrumbs
- Vegetable oil for frying (enough to submerge the calamari rings)
- Lemon wedges for serving (optional)
For Dipping Sauces (Optional):
- Marinara sauce
- Garlic aioli
- Spicy mayo (mayonnaise mixed with hot sauce)
Instructions
If you’re using frozen calamari rings, be sure to thaw them completely before starting. Once thawed, drain the calamari rings and pat them dry with paper towels to remove any excess moisture. This will help the batter stick and ensure the calamari fries evenly.
If you’re using fresh calamari, clean and slice the squid into rings of about ½ inch thick. Be sure to remove any skin or membranes before slicing. It’s important that the rings are dry before you coat them in the batter to avoid sogginess.
In a medium-sized bowl, whisk together the egg and buttermilk. The buttermilk helps tenderize the calamari and gives the batter a nice flavor. If you don’t have buttermilk, you can substitute it with regular milk and add a tablespoon of lemon juice or vinegar to achieve a similar effect.
In another bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, dried oregano (optional), salt, and pepper. The cornstarch helps make the batter extra crispy. Mix the dry ingredients thoroughly to ensure the seasoning is evenly distributed.
In a third bowl, place the panko breadcrumbs. These breadcrumbs are lighter and crispier than regular breadcrumbs, which gives the calamari its signature crunch. If you prefer a more delicate crunch, you can use regular breadcrumbs, but panko is recommended for its texture and lightness.
Start by dipping each calamari ring into the wet batter, ensuring it’s fully coated. Then, dredge the battered calamari in the dry flour mixture, making sure it’s completely covered. Afterward, dip the calamari again in the wet batter and coat it in the panko breadcrumbs for that perfect crispy exterior.
Repeat this process for all the calamari rings, placing them on a clean plate or tray until ready to fry. The double coating of batter and breadcrumbs will help create a crunchy and golden crust.
In a deep frying pan or a deep fryer, heat vegetable oil to 375°F (190°C). The oil should be hot enough to cook the calamari quickly and evenly, giving them a crispy, golden exterior without overcooking the seafood inside.
If you don’t have a thermometer, test the oil by dropping in a small piece of bread. If it browns in about 60 seconds, the oil is ready for frying.
Working in small batches, gently place the coated calamari rings into the hot oil. Don’t overcrowd the pan, as this can lower the oil temperature and result in soggy calamari. Fry the calamari for about 2-3 minutes, or until golden brown and crispy. The rings should float to the top when they are ready.
Use tongs or a spider strainer to carefully remove the fried calamari from the oil and transfer them to a plate lined with paper towels to drain the excess oil.
Once the calamari rings are drained and slightly cooled, serve them immediately. Arrange the crispy fried calamari on a serving platter and garnish with lemon wedges for a fresh burst of citrus. You can also serve them with your choice of dipping sauces, such as marinara, garlic aioli, or spicy mayo.
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 18-20g
- Carbohydrates: 25-30g
- Protein: 15g