Description
This Crispy Fried Calamari recipe features tender calamari rings soaked in a salted milk mixture for extra tenderness and coated in a seasoned flour and cornstarch blend before being fried to a golden crisp. Perfect as a flavorful appetizer or snack, it's served with fresh lemon wedges and can be paired with marinara or Tzatziki sauce for dipping. Ideal for fans of Mediterranean, Greek, and Italian cuisine.
Ingredients
Scale
Calamari and Marinade
- 1 pound frozen calamari tubes thawed
- 1 teaspoon Diamond Crystal kosher salt
- ½ cup 2% milk
Breading
- 1 ½ cups all purpose flour
- ⅓ cup cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon dry oregano
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
Cooking
- Grape seed oil as needed for frying
- Additional kosher salt for seasoning after frying
- 1 lemon cut into wedges to serve
Instructions
- Slice Calamari: Slice the thawed calamari tubes into ¾-inch thick rings for even cooking.
- Soak in Salted Milk: In a medium bowl, stir 1 teaspoon Diamond Crystal kosher salt into ½ cup 2% milk. Add the calamari rings and refrigerate for 30 minutes to tenderize and reduce any fishy taste.
- Prepare Breading Mixture: In a large bowl, whisk together the all purpose flour, cornstarch, baking powder, dry oregano, black pepper, and cayenne pepper until well combined.
- Coat Calamari: Set a large colander over a bowl. Using tongs, take about half of the calamari rings from the milk, shaking off excess milk, and toss them into the flour mixture until evenly coated. Place coated calamari into the colander. Repeat with remaining calamari.
- Preheat Oven to Keep Warm: Set your oven to low, 150 degrees Fahrenheit. Prepare a large sheet pan with a wire rack topped with paper towels to drain the fried calamari.
- Heat Oil for Frying: Heat approximately 4 inches of grape seed oil in a 2.5-quart pot to 350–365 degrees Fahrenheit. Test readiness by dropping one calamari ring; it should bubble and float.
- Fry Calamari: Carefully add some of the coated calamari to the hot oil with tongs. Fry for about 3 minutes or until golden brown. Remove with tongs and place on the paper towel-lined wire rack. Immediately season with kosher salt.
- Keep Warm: Transfer the fried calamari to the preheated oven to stay warm while frying the rest.
- Serve: Arrange the fried calamari on a serving plate, finish with a squeeze of fresh lemon juice, and serve hot with optional dipping sauces like marinara or Tzatziki.
Notes
- Soaking calamari in salted milk tenderizes it and reduces fishy flavors.
- Serve fried calamari hot for best texture and flavor.
- Pair with marinara sauce or Tzatziki for a classic Mediterranean touch.
- For air fryer: coat calamari, arrange in a single layer, spray lightly with cooking spray, and air fry at 400 degrees Fahrenheit for 8 minutes or until golden and cooked through.
- Leftovers can be refrigerated up to 3 days but lose crispness; reheating is not recommended.
Nutrition
- Serving Size: 1 serving (about 4 ounces cooked calamari)
- Calories: 280 kcal
- Sugar: 0.5 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 115 mg
