Fried calamari are one of the most loved seafood dishes, crispy on the outside and tender inside, perfect as an appetizer or a light main course. With a few simple ingredients and an easy technique, you can make them right at home and achieve a restaurant-quality result.
Today you’ll discover the fried calamari recipe with tips for perfect frying, choosing fresh calamari and tricks to keep them tender and golden. Whether you prefer a light fry or an extra-crispy finish, this recipe will let you prepare irresistible fried calamari in just a few minutes.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Portions: 4 Servings
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz fresh calamari
- 0.83 cup 00 flour (or all-purpose flour)
- to taste salt
- as needed vegetable oil (for frying)
- lemon (for serving)
- egg
- 1 tbsp water (or milk)
- as needed breadcrumbs
Tools
- 1 Frying pan kruger
- 1 Skimmer fackelmann
Preparation
Remove the entrails, cartilage and eyes; separate the tentacles and cut the bodies into rings;
Dry thoroughly with paper towels;
Pour the flour into a large bowl, add a pinch of salt;
Coat the rings and tentacles in the flour until evenly covered, then shake off the excess;
Pour plenty of vegetable oil into a deep pan or wok; heat to about 338–356°F;
Fry the calamari a few pieces at a time for 3–5 minutes, until golden and crispy. Drain with a skimmer and place on absorbent paper;
Adjust salt if necessary and serve immediately while hot, accompanied by lemon wedges;
EGG-COATING VERSION
Dry the calamari;
Remove entrails, cartilage and eyes; separate the tentacles and cut the bodies into rings;
In a bowl beat 1 egg with a pinch of salt; you can add 1 tablespoon of water or milk to make it more fluid;
Dip the calamari first in the beaten egg, then in the flour (or breadcrumbs for an extra-crispy result);
Fry a few pieces at a time in hot oil at 338–356°F for 3–5 minutes until evenly golden;
Drain and serve immediately with lemon.
Flavor variations: You can add paprika, garlic powder or chopped parsley to the flour for extra flavor.
