Description
This Fried Calamari recipe delivers perfectly crispy and golden squid rings seasoned with garlic and smoked paprika, soaked in buttermilk, and fried to perfection. Ideal as a delicious appetizer or snack, served with tangy lemon wedges and optional marinara or aioli dipping sauces for added flavor.
Ingredients
Scale
Calamari
- 1 pound calamari (squid), cleaned and sliced into rings
Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Wet Ingredients
- 1 cup buttermilk (or regular milk as a substitute)
Frying
- Vegetable oil (for frying)
To Serve
- Lemon wedges
- Marinara sauce or aioli (optional, for dipping)
Instructions
- Prepare the Calamari: Clean the calamari if not pre-cleaned and slice into uniform rings. Use paper towels to pat the rings dry thoroughly to ensure the coating sticks well.
- Make the Coating: In a mixing bowl, combine all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper. Stir until the mixture is evenly blended.
- Soak in Buttermilk: Pour the buttermilk into a separate bowl. Submerge the calamari rings and let them soak for 10 minutes to tenderize and add moisture to the squid.
- Heat Oil: Pour vegetable oil into a deep skillet or fryer and heat to 350°F (175°C), which is optimal for crispy frying without greasiness.
- Coat and Fry: Remove calamari from buttermilk and dredge each ring thoroughly in the flour mixture, ensuring full coverage. Fry the rings in small batches in the hot oil, cooking for 2-3 minutes per batch until the calamari is golden brown and crispy. Avoid overcrowding to maintain oil temperature.
- Serve: Use a slotted spoon to transfer the fried calamari onto paper towels to drain excess oil. Garnish with fresh lemon wedges and serve immediately with marinara sauce or aioli for dipping.
Notes
- Soaking squid in buttermilk helps tenderize the calamari and improves coating adhesion.
- Do not overcrowd the fryer; frying in small batches ensures even cooking and crispy texture.
- The combination of all-purpose flour and cornstarch provides a light and crunchy coating.
- Serve immediately after frying for the best texture and taste.
- Use fresh lemon wedges to add a bright, zesty flavor that complements the fried calamari perfectly.
