Description
This crispy Fried Calamari recipe features tender calamari rings soaked in a lemon-infused milk bath, then coated in a seasoned flour mixture and fried to golden perfection. Served with fresh lemon wedges, it’s a classic and irresistible appetizer that’s crunchy on the outside and tender inside.
Ingredients
Scale
Calamari Preparation
- 1 pound calamari rings (or squid tubes cut into rings)
- 1 cup whole milk
- 1 tablespoon lemon juice
Breading Mixture
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 teaspoon dried dill
- ½ teaspoon paprika
- ½ teaspoon pepper
For Frying and Serving
- Vegetable oil, for frying (about 1 inch depth)
- Lemon wedges, for serving
Instructions
- Prepare Calamari: Thaw the calamari rings if frozen, then pat them dry thoroughly with paper towels. Place them in a mixing bowl to prepare for soaking.
- Milk Soak: Pour the whole milk and lemon juice over the calamari rings. Stir gently to coat the rings evenly. This soak tenderizes the calamari and adds subtle citrus flavor.
- Prepare Flour Mixture: In a separate bowl, whisk together all-purpose flour, cornstarch, salt, dried dill, paprika, and pepper until well combined. This seasoned flour provides a flavorful and crispy coating.
- Bread Calamari: Remove the calamari rings from the milk mixture, allowing any excess liquid to drip off. Then toss them in the flour mixture thoroughly until each ring is evenly coated with the breadcrumb mixture.
- Set Coated Calamari Aside: Arrange the breaded calamari rings on a plate or sheet pan to keep ready for frying.
- Prepare for Frying: Line a second plate or sheet pan with paper towels to drain the fried calamari later.
- Heat Oil: Pour vegetable oil into a large skillet to about 1 inch depth and heat it over medium-high heat until hot but not smoking, ideal for frying.
- Fry Calamari: Carefully add the breaded calamari rings into the hot oil in batches, being careful not to overcrowd. Fry each batch for approximately 3 minutes or until the coating turns a golden brown and crispy.
- Drain Excess Oil: Using a slotted spoon, transfer the fried calamari to the paper towel-lined plate or sheet pan to drain excess oil and keep crisp.
- Repeat Frying: Continue frying the remaining calamari in batches following the same procedure until all rings are cooked.
- Serve: Serve the freshly fried calamari hot with lemon wedges on the side for squeezing. Enjoy as a delicious appetizer or snack.
Notes
- Ensure the oil is properly heated to medium-high to achieve a crispy coating without absorbing excess oil.
- Soaking calamari in milk and lemon juice helps tenderize and flavors the rings.
- Work in batches when frying to avoid lowering the oil temperature and ensure even cooking.
- Drain fried calamari on paper towels to remove excess oil and maintain crispiness.
- Serve immediately for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
