Crispy Calamari Rings Lemon (Printable)
Golden calamari rings fried to crispiness, paired with fresh lemon wedges for flavor.
# What You Need:
→ Seafood
01 - 1.1 lb fresh calamari, cleaned and sliced into 0.4-inch rings
→ Breading
02 - 3/4 cup all-purpose flour
03 - 1/2 cup cornmeal or fine semolina (optional for extra crunch)
04 - 1 tsp sea salt
05 - 1/2 tsp freshly ground black pepper
06 - 1/2 tsp paprika (optional)
→ Frying
07 - 2 cups vegetable oil, for deep frying
→ Garnish
08 - 1 large lemon, cut into wedges
09 - 1 tbsp fresh parsley, finely chopped (optional)
# How To Cook:
01 - Pat the calamari rings dry with paper towels to remove excess moisture.
02 - In a shallow bowl, combine all-purpose flour, cornmeal (if using), salt, black pepper, and paprika. Mix thoroughly.
03 - Toss calamari rings in the breading mixture until evenly coated, then shake off any excess flour.
04 - Heat vegetable oil in a deep frying pan or pot to 350°F (180°C).
05 - Fry calamari rings in batches for 1 to 2 minutes per batch until golden and crispy; avoid overcrowding the pan.
06 - Remove fried calamari with a slotted spoon and drain on paper towels.
07 - Transfer calamari to a serving platter, garnish with parsley if desired, and serve immediately with lemon wedges.
# Expert Tips:
01 -
- It tastes like a restaurant appetizer but takes less time than ordering takeout.
- The contrast between the crispy exterior and tender calamari inside is pure magic.
- It's elegant enough to impress but casual enough to make on a weeknight.
02 -
- Overcooking calamari by even 30 seconds turns it from tender to rubber—watch the timer closely and trust the 1 to 2 minute window.
- Wet calamari will never get crispy, no matter how hot your oil is; drying is truly the most important step.
03 -
- A slotted spoon is your friend—it lets excess oil drip away while the rings rest on paper towels, keeping them as dry and crispy as possible.
- Squeeze fresh lemon juice just before serving, never before, so the acidity doesn't soften the coating.