Description
Crispy and golden fried calamari rings, perfectly seasoned and coated in a light flour batter, served with fresh lemon wedges for a delicious appetizer or snack made in just 30 minutes.
Ingredients
Seafood
- 8-12 medium to large sized squid (calamari), cut into ½ inch rings
Seasonings and Coating
- Salt, about ¼ teaspoon per whole calamari
- All-purpose flour, enough to coat calamari rings (approximately 1-1.5 cups)
- Black pepper, about ¼ teaspoon per cup of flour
Frying
- Vegetable oil, enough for 1 inch depth in frying pan
To Serve
- Lemon wedges
Instructions
- Rinse: If your calamari is frozen, thaw it completely. Rinse the squid and let it drain in a colander. Slice the body tubes into ½ inch thick rings. Rinse the rings again, then let them drain thoroughly without patting dry.
- Salt: Sprinkle the calamari rings generously with salt, using about ¼ teaspoon per whole calamari you sliced. Toss the rings gently to distribute the salt evenly across all pieces.
- Coat: In a shallow bowl, combine all-purpose flour with black pepper, using about ¼ teaspoon pepper per cup of flour. Toss the salted calamari rings in the flour mixture, ensuring an even, light coating on each ring. Proper coating helps prevent oil splatter during frying.
- Heat Oil: Pour vegetable oil into a deep frying pan to a depth of 1 inch. Heat the oil over high heat until it reaches 170°C (330°F). Hot oil is essential to maintain the coating and achieve crispiness.
- Fry: Cook the calamari rings in batches to avoid overcrowding. Fry until golden brown on all sides, flipping at least once. Each batch should take only a few minutes to cook. Remove cooked calamari with a slotted spoon and drain on paper towels.
- Serve: Plate the fried calamari and serve immediately with fresh lemon wedges to squeeze over the crispy rings. Enjoy warm for the best taste and texture.
Notes
- Do not pat the calamari rings dry before salting to preserve moisture and texture.
- Maintain oil temperature around 170°C/330°F for best results and to prevent coating loss.
- Fry in small batches to keep the oil temperature steady and ensure crispy calamari.
- Use a slotted spoon to drain excess oil and keep calamari crisp.
- Serve immediately for optimum crunchiness and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
