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Tag: how to fry calamari

  • Fried Calamari (Better Than Your Favorite Italian Restaurant)

    Fried Calamari (Better Than Your Favorite Italian Restaurant)

    Bad calamari is chewy rubber. Good calamari is a revelation.

    This fried calamari is light, shatteringly crisp, and tender inside. The secret? Super-hot oil, a quick fry, and a cornmeal-dredge that stays crunchy. Plate it with marinara and lemon. You just beat your local red-checkered-tablecloth joint.

    Ingredients

    Serves 4 as appetizer.

    • 1 lb (450g) calamari rings and tentacles, thawed if frozen
    • 1 cup buttermilk (or whole milk)
    • 1 cup all-purpose flour
    • ½ cup cornmeal (for extra crunch)
    • 1 teaspoon salt (plus more for finishing)
    • ½ teaspoon black pepper
    • ½ teaspoon paprika
    • ¼ teaspoon cayenne pepper (optional)
    • Vegetable oil for frying
    • Lemon wedges and marinara sauce for serving

    Step-by-Step Instructions

    Step 1: Soak

    1. Place calamari in a bowl. Cover with buttermilk.
    2. Let sit for 15 minutes (tenderizes + removes fishy taste).

    Step 2: Heat Oil

    1. Pour 2 inches of oil into a heavy pot or Dutch oven.
    2. Heat to 375°F (190°C). Use a thermometer—non-negotiable.

    Step 3: Make Dredge

    1. In a shallow bowl, whisk flour, cornmeal, salt, pepper, paprika, and cayenne.

    Step 4: Dredge

    1. Remove calamari from buttermilk, letting excess drip off.
    2. Toss in flour mixture until fully coated.
    3. Shake off extra.

    Step 5: Fry Fast

    1. Drop calamari in oil in small batches (don’t crowd).
    2. Fry 60-90 seconds only—until light golden.
    3. Overcooking = rubber. Trust the timer.

    Step 6: Drain and Serve

    1. Remove with slotted spoon. Drain on paper towels.
    2. Sprinkle immediately with salt.
    3. Serve with lemon wedges and warm marinara.

    Summary

    Prep Time: 20 minutes | Cook Time: 5 minutes | Total Time: 25 minutes

    Yield: 4 appetizer servings

    Difficulty: Easy

    Storage Notes

    Do Not Refrigerate Leftovers (Seriously)

    Fried calamari becomes chewy and sad within hours. Make only what you’ll eat immediately.

    Prep Ahead Instead:

    • Soak calamari in buttermilk up to 4 hours ahead. Keep refrigerated.
    • Mix dry dredge up to 1 week ahead, stored in a bag or jar.

    Reheat Fail:

    There’s no good way to reheat fried calamari. Air fryer helps a little, but fresh is the only real answer.