Crispy Fried Squid: The Easy Recipe That Everyone Loves.
On Sunday, I prepared this simple yet impressive main dish, and as often happens with quick recipes… it was a hit! The squid cooks in just a few minutes, and with a few tips, they turn golden and super crispy, perfect to serve even when you have little time. In this recipe, I’ll tell you how I prepare them, both with fresh squid to clean and with frozen ones that, if thawed and dried properly, turn out perfect as well. And while we’re at it, I’ll also share some interesting facts about the difference between squid and calamari and the properties of this light, protein-rich seafood.
Squid or calamari? Here’s the difference in a few words
Even though they are often confused, squid and calamari are not the same.
Squid have slightly firmer meat, a more intense flavor, and are less expensive.
Calamari are more delicate and have a softer texture, ideal for stuffing and quick cooking.
For frying, however, squid are perfect because they hold their shape better and remain nicely firm.
Properties and benefits
Squid is a light food, rich in easily digestible proteins, low in fat, and with a good content of B vitamins, phosphorus, and potassium.
A tasty but balanced main dish.
Before getting to the recipe, here are more fish ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 953.83 (Kcal)
- Carbohydrates 28.57 (g) of which sugars 2.36 (g)
- Proteins 35.06 (g)
- Fat 79.43 (g) of which saturated 12.34 (g)of which unsaturated 64.41 (g)
- Fibers 1.02 (g)
- Sodium 842.16 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs squid
- all-purpose flour
- 4 cups vegetable oil (for frying)
- salt
- 1 lemon (wedges for serving)
Tools
- 1 Pot
Preparation
For this recipe, I used fresh squid, which requires a bit of patience to clean. I started by removing the outer skin gently, then removed the innards and internal cartilage. Once cleaned, I cut them into even rings and rinsed them under plenty of running water.
At this point, I let them drain very well because for perfect frying they must be perfectly dry: if necessary, you can also pat them dry with a paper towel.
If you use frozen squid, the process is the same: let them thaw completely, rinse under running water, and then dry them very well before dusting with flour.
Once dry, I poured some flour into a wide container and added the squid. This step is crucial: the flour must adhere completely, so I suggest moving the squid around in the flour multiple times, almost as if massaging them, until they are well coated.
As I went, I shook off any excess flour and set them aside, ready for frying.
I heated the oil in a deep pan until it was very hot, then added the squid a little at a time, without overcrowding the pan. In a few minutes, they become golden, puffed, and crispy.
Once ready, I drained them first on a rack and then on paper towels, and served them immediately, with a pinch of salt and some lemon zest for those who like a fresh touch.
📝 Final Notes
Fried calamari is one of those dishes that always pleases everyone, and with a few tricks, they become truly special. The most important thing is drying: the drier the squid, the crispier and lighter the fry will be. You can use either fresh or frozen ones, as long as they are well-cleaned and completely thawed. If you want to add an extra touch to the dish, you can add a few drops of lemon just before serving or accompany them with a simple mixed salad for a quick and complete meal. Prepare them at the moment and serve them hot: they are a simple, quick, and always very appreciated second course.
If you liked the recipe or have any questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram and X
FAQ (Questions and Answers)
Can I prepare fried calamari in advance?
Frying is best when just done: the calamari remains crispy and light. If you must prepare in advance, you can clean and cut them beforehand, but always fry them at the last moment.
Is it better to use fresh or frozen calamari for this recipe?
Both are fine: fresh calamari has a more intense flavor, while frozen ones are more convenient. In both cases, it’s crucial that they are very dry before flouring.
