Fried Calamari Crispy Golden (Printable)

Crispy, golden calamari rings with tender centers, perfect with lemon and dipping sauce.

# What You Need:

→ Seafood

01 - 1.1 lbs cleaned squid (tubes and tentacles), sliced into 0.2 inch rings

→ Breading

02 - 0.22 lbs all-purpose flour
03 - 0.11 lbs cornmeal (optional, for extra crunch)
04 - 1 tsp sea salt
05 - 0.5 tsp freshly ground black pepper
06 - 0.5 tsp paprika (optional)

→ For Frying

07 - 3.17 cups vegetable oil (for deep frying)

→ To Serve

08 - 1 lemon, cut into wedges
09 - 2 tbsp fresh parsley, chopped
10 - Dipping sauce of choice (aioli, marinara, or tartar sauce)

# How To Cook:

01 - Pat the sliced squid rings and tentacles dry using paper towels to remove excess moisture.
02 - Combine all-purpose flour, cornmeal if using, sea salt, black pepper, and paprika in a shallow bowl and mix thoroughly.
03 - Toss the squid pieces in the breading mixture, ensuring a complete and even coat. Shake off any excess flour mixture.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (180°C), monitoring temperature with a kitchen thermometer.
05 - Fry the coated squid in small batches for 1 to 2 minutes until golden brown and crisp, avoiding overcrowding for even cooking.
06 - Remove fried squid using a slotted spoon, drain on paper towels, then immediately sprinkle with additional salt and chopped parsley.
07 - Serve hot with lemon wedges and a dipping sauce of your choice.

# Expert Tips:

01 -
  • It's ready in under 30 minutes, making it perfect for impromptu gatherings or when you want to impress without spending all evening in the kitchen
  • The contrast between the paper-thin crispy exterior and the tender, buttery center of the squid is absolutely addictive—people can't stop reaching for just one more ring
  • Once you master this technique, you've unlocked a restaurant-quality appetizer that costs a fraction of what you'd pay eating out
02 -
  • The drying step isn't optional—I learned this the hard way with a batch that came out dense and chewy instead of tender. Pat that squid dry, and you'll understand why restaurants obsess over this detail
  • Oil temperature is everything. Invest in a kitchen thermometer if you don't have one. I've ruined countless batches by guessing, and every time I use a thermometer, the results are restaurant-quality
  • If you're nervous about the squid becoming rubbery, remember that it only takes 1 to 2 minutes. The longer you cook it, the tougher it gets. Less time, not more, is your friend here
03 -
  • Keep your oil at a consistent temperature by frying in small batches and allowing the oil to return to temperature between batches. A quick thermometer check between batches takes 10 seconds and ensures perfect results every time
  • If you want to substitute the cornmeal, try semolina flour for a different texture that's equally delicious. Some people use a mix of both for the ultimate crunch factor

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