The crispy and golden fried calamari are a truly amazing seafood dish, loved by the whole family and perfect as an appetizer or for a tasty aperitif. Crispy on the outside and soft on the inside, they are prepared in a few minutes and immediately bring the seaside vacation atmosphere to the table. The other day, while we were gathered at our beach house, my brother expressed the desire for a nice fry-up and I immediately got to work: a quick stop at the fish market, fresh cleaned calamari, a dip in the flour, and into the pan with hot oil. The result? A golden tray of fried calamari to enjoy with a glass of fresh prosecco and lots of family laughter. If we don’t have the opportunity to buy fresh fish, frozen calamari are also fine: just drain them well before flouring to still get a light and irresistible fry.
Before moving on to the recipe, here are some other quick and tasty fish ideas:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 1,808.94 (Kcal)
- Carbohydrates 48.83 (g) of which sugars 2.14 (g)
- Proteins 28.39 (g)
- Fat 170.31 (g) of which saturated 24.26 (g)of which unsaturated 140.16 (g)
- Fibers 1.47 (g)
- Sodium 634.58 (mg)
Indicative values for a portion of 167 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 calamari
- all-purpose flour
- salt
- vegetable oil (for frying)
Tools
- 1 Pot
- 1 Scissors
Steps
After cleaning the calamari, cut them into rings about 0.4 inches thick using a knife.
Transfer them to a colander, rinse under running water, and let them rest for about 5 minutes to remove excess water.
If there’s still too much moisture, gently pat the rings dry with a kitchen paper towel. This step is important to achieve a dry and crispy fry.
Now let’s move on to flouring: for convenience, I use a paper bread bag. Put the flour inside and add the calamari. Close the bag well and shake it gently, using the edges to help the flour adhere to each ring.
The calamari should be well covered, so don’t be afraid to press them a bit with your hands and turn them often in the flour. This way, we’ll get an even flour coating perfect for frying.
While flouring the calamari, bring the frying oil to the stove. I use a high-edge pot covered with a lid to keep the temperature steady. The oil should reach at least 320°F: if we don’t have a thermometer, just dip a toothpick, and when it’s covered by lots of bubbles, the oil is ready.
Drain a portion of the calamari, shake off excess flour with your hands, and drop them into the hot oil. It’s important to fry a handful at a time, without turning them: they should bubble on their own in the oil until golden, so the coating doesn’t come off.
The key is to maintain a constant temperature: the calamari should always fry surrounded by bubbles, without stopping sizzling but without burning. When they are golden and crispy, drain them with a slotted spoon and transfer them to a colander or rack without a paper towel, so they stay crispy.
NOTES
To always achieve a crispy fry, my advice is to drain the calamari as soon as they are golden in the colander and then place them on a plate lined with paper towels. This way, the excess oil is collected, but the calamari won’t directly touch the paper, remaining nice and dry. Ideally, you should use a rack, but in its absence, I manage with the colander, which serves the same function. Another tip is to serve the fried calamari with some lemon wedges: not everyone likes the taste of juice on fish, so it’s better to leave them on the serving plate, so each guest can squeeze it to taste when enjoying the calamari.
If you liked the recipe or have questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ
Can I prepare fried calamari in advance?
Fried calamari are best when freshly made, hot, and crispy. If prepared in advance, they may become soft. If necessary, you can keep them in a warm and ventilated oven for a few minutes or in an air fryer, but it’s best to enjoy them immediately after draining.
Is it better to use fresh or frozen calamari?
Frying always turns out better with fresh fish, which is softer and more delicate to the bite. However, if you don’t have a trusted fish market, frozen calamari are also fine: the important thing is to completely thaw and drain them from water before flouring.
