Description
Crispy Fried Calamari
Ingredients:
1 lb squid, cleaned and cut into rings
1 cup all-purpose flour
½ cup cornstarch
1 tsp chili powder
½ tsp cayenne pepper
1 tsp garlic salt
1 egg, beaten
½ cup milk
Oil for frying
Instructions:
Mix flour, cornstarch, and spices in a bowl.
Dip squid rings into egg and milk mixture.
Coat in flour mixture and fry at 350°F (175°C) until crispy.
Serve hot with a spicy sriracha dip.
#SpicyCrispyCalamari
Step-by-Step Guide
1. Prepare the Squid: Ensure your squid tubes are thoroughly cleaned. Slice them into 1/2-inch thick rings. Pat them completely dry with paper towels; this is crucial for crispiness.
2. Create the Wet Wash: In a medium bowl, whisk together the beaten egg and milk until fully combined.
3. Make the Dry Coating: In a separate large bowl or shallow dish, whisk the all-purpose flour, cornstarch, chili powder, cayenne pepper, and garlic salt.
4. Dredge the Squid: Working in batches, place a handful of squid rings into the egg wash. Let the excess drip off, then transfer them to the dry coating. Toss to coat evenly, pressing gently so the flour mixture adheres.
5. Fry to Perfection: In a heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to 350°F (175°C). Carefully add a single layer of coated squid. Fry for 2-3 minutes until golden brown and crispy. Do not overcrowd the pot.
6. Drain and Serve: Use a slotted spoon to transfer the fried calamari to a wire rack set over a baking sheet (this keeps them crisp). Season immediately with a pinch of salt. Repeat with remaining batches.
Serving Suggestions
Serve your crispy calamari immediately while hot. The classic spicy sriracha dip is perfect, but consider these options: a creamy lemon-garlic aioli, a zesty marinara sauce, or a simple squeeze of fresh lemon juice. Pair with a light, crisp salad or serve as the ultimate appetizer at a gathering.
How-to Summary
Dry squid, dip in egg wash, coat in seasoned flour-cornstarch mix, and fry at 350°F in small batches for 2-3 minutes until golden. Drain on a rack and serve hot with your favorite dip.
Frequently Asked Questions
Can I bake the calamari instead of frying? For a lighter version, you can bake. Coat as instructed, place on a wire rack over a baking sheet, spray lightly with oil, and bake at 425°F for 10-12 minutes. Note: texture will be less crispy than deep-frying.
How do I prevent a soggy coating? The key is ensuring the squid is bone-dry before coating, maintaining consistent oil temperature, and not overcrowding the fryer. Draining on a wire rack instead of paper towels also prevents steam from making the bottom soggy.
What’s the purpose of cornstarch? Cornstarch is essential for achieving an ultra-crispy, light crust. It creates a delicate, shatteringly crisp texture that flour alone cannot.
Can I prepare the squid ahead of time? You can clean and cut the squid ahead, storing it dry in the fridge. However, coat and fry just before serving for the best texture.
My calamari is tough. What went wrong? Tough calamari is a sign of overcooking. Squid cooks very quickly. Fry for only 2-3 minutes until just golden. Prolonged cooking makes it rubbery.
Common Mistakes to Avoid
- Not drying the squid thoroughly, leading to a gummy coating.
- Letting the oil temperature drop by adding too many squid rings at once.
- Overcooking, which results in a chewy, rubbery texture.
- Draining fried calamari on paper towels, which traps steam and causes sogginess.
- Seasoning the flour mixture too lightly. Be generous with spices for maximum flavor.
Conclusion
Mastering crispy fried calamari at home is about technique: dry ingredients, a hot and steady oil, and swift cooking. This simple method delivers restaurant-quality results—tender squid inside a perfectly seasoned, shatteringly crisp shell. It’s an impressive, crowd-pleasing dish that’s deceptively easy to make. Enjoy the process and the delicious, spicy crunch!
