Description
This Crispy Fried Calamari recipe delivers tender, golden rings of squid coated in a perfectly seasoned, light batter. Soaked in salted milk to tenderize and reduce fishiness, then fried to crisp perfection and served with fresh lemon wedges, this dish is a beloved Mediterranean appetizer featuring Greek and Italian influences.
Ingredients
Scale
Calamari Preparation
- 1 pound frozen calamari tubes thawed
- 1 teaspoon Diamond Crystal kosher salt
- ½ cup 2% milk
Batter
- 1 ½ cup all purpose flour
- ⅓ cup cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon dry oregano
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
Frying
- Grape seed oil as needed (about 4 inches deep in pot)
- Kosher salt for seasoning after frying
Serving
- 1 lemon cut into wedges
Instructions
- Slice Calamari: Slice the thawed calamari tubes into ¾-inch thick rings using a sharp knife and set aside.
- Soak in Salted Milk: Stir 1 teaspoon kosher salt into ½ cup 2% milk in a medium bowl. Add the calamari rings and refrigerate for 30 minutes to tenderize and reduce fishiness.
- Prepare Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, dry oregano, black pepper, and cayenne pepper until thoroughly combined.
- Coat Calamari: Set a large colander over a bowl. Working in halves, remove calamari rings from milk, shake off excess liquid, and toss in the flour mixture until evenly coated. Transfer coated calamari to the colander to let excess flour fall off.
- Preheat Oven: Preheat your oven to 150 degrees F to keep fried calamari warm while cooking in batches. Prepare a sheet pan with a wire rack lined with paper towels to drain.
- Heat Oil: Pour grape seed oil about 4 inches deep into a 2.5-quart pot and heat to between 350 and 365 degrees F. Test by dropping one coated ring into oil; it should bubble vigorously and float.
- Fry Calamari: Using tongs, carefully add some coated calamari rings to the hot oil, frying for about 3 minutes or until golden brown. Remove and drain on paper towels placed on the wire rack. Immediately season with kosher salt and keep warm in the oven. Repeat for remaining calamari.
- Serve: Transfer all fried calamari to a serving plate and finish with a fresh squeeze of lemon juice. Serve immediately for best texture.
Notes
- Soaking calamari in salted milk tenderizes it and greatly reduces any fishy taste.
- Serve hot with marinara sauce or Tzatziki sauce for dipping.
- For an air fryer version: arrange calamari in a single layer, lightly spray with oil, and air fry at 400 degrees F for 8 minutes until golden and cooked through.
- Leftovers can be refrigerated for up to 3 days but will lose crispness. Avoid reheating to maintain texture.
- Use grape seed oil for its high smoke point, ideal for frying.
Nutrition
- Serving Size: 1 serving (approx. 4 oz calamari with batter)
- Calories: 280 kcal
- Sugar: 0.5 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 180 mg
