Description
This Crispy Fried Calamari recipe offers perfectly tender calamari rings coated in a seasoned flour mixture and fried to a golden crisp. Infused with Mediterranean flavors like oregano and cayenne, these calamari rings are soaked in salted milk to tenderize and reduce fishiness before frying. Served with fresh lemon wedges, they make a delightful appetizer or snack perfect for Greek, Italian, or Mediterranean dining.
Ingredients
Scale
Calamari Preparation
- 1 pound frozen calamari tubes thawed
- 1 teaspoon Diamond Crystal kosher salt
- ½ cup 2% milk
Coating
- 1 ½ cup all purpose flour
- ⅓ cup cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon dry oregano
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
Frying
- Grape seed oil as needed (about 4 inches depth)
- Kosher salt for seasoning
- 1 lemon cut into wedges to serve
Instructions
- Slice Calamari: Slice the thawed calamari tubes into ¾-inch thick rings to prepare for soaking and coating.
- Soak in Salted Milk: In a medium bowl, stir 1 teaspoon kosher salt into ½ cup 2% milk until dissolved. Add calamari rings and refrigerate for 30 minutes to tenderize and reduce fishiness.
- Prepare Coating Mixture: In a large bowl, whisk together 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, remove half the calamari from milk, shake off excess liquid, then toss in the flour mixture to coat evenly. Place coated calamari in the colander. Repeat with remaining calamari.
- Prepare Oven: Preheat the oven to 150 degrees Fahrenheit. Set a sheet pan with a wire rack on top, lined with paper towels to drain fried calamari and keep warm.
- Heat Oil: Pour grape seed oil into a small pot to a depth of 4 inches and heat to 350–365 degrees Fahrenheit. Test readiness by frying one calamari ring—bubbles should form and it should float.
- Fry Calamari: Using tongs, carefully add a portion of coated calamari to hot oil. Fry for about 3 minutes until golden brown. Remove with a slotted spoon and place on paper towel-lined wire rack. Season immediately with kosher salt and keep warm in the oven. Repeat with remaining calamari in batches.
- Serve: Transfer fried calamari to a serving plate and finish with fresh lemon juice. Serve hot with lemon wedges and optional marinara or tzatziki sauce.
Notes
- Soaking calamari in salted milk tenderizes it and helps mellow any fishy flavors for a better texture and taste.
- Fried calamari is best served immediately for optimal crispiness; leftovers will lose crunch but remain flavorful.
- For air fryer preparation, arrange calamari in a single layer, spray with cooking oil, and cook at 400 degrees Fahrenheit for 8 minutes until golden.
- Use grape seed oil or another high smoke point oil for frying to achieve perfect crispness without burning.
- Season fried calamari immediately after frying to ensure the salt adheres properly.
Nutrition
- Serving Size: 1 serving (about 100 g)
- Calories: 250 kcal
- Sugar: 0 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 180 mg
