Seafood & Catch · Free
Crispy Fried Calamari
Tender rings of squid in a light seasoned coating, fried until golden and crisp. Serve hot with lemon and marinara for a classic appetizer.
****+
Prep 20 min · Cook 15 min
Method
Slice the squid tubes crosswise into rings about 1/2 inch wide, and leave the tentacle clusters whole, then pat everything very dry.
Place the squid in a bowl, pour the buttermilk over it, and let it soak for 15 to 30 minutes, which tenderizes the squid and helps the coating stick.
In a separate bowl whisk together the flour, cornstarch, salt, pepper, garlic powder, and cayenne to make the dredge.
Pour the oil into a deep heavy pot and heat it to 360 to 375 degrees F using a thermometer; this temperature crisps the coating quickly before the squid can toughen.
Working in small batches, lift a handful of squid from the buttermilk, letting the excess drip off, then toss it in the seasoned flour to coat well.
Shake off the extra flour in a strainer so the coating stays light and does not clump in the oil.
Carefully lower the coated squid into the hot oil and fry for just 1.5 to 2 minutes until pale golden and crisp.
Squid cooks in a flash, so fry quickly; frying too long makes calamari rubbery and chewy instead of tender.
Remove the calamari with a spider or slotted spoon and drain it on a wire rack set over a tray, then season with a light sprinkle of salt.
Let the oil return to 360 to 375 degrees F between batches so each round comes out crisp rather than greasy.
Pile the fried calamari on a platter and serve immediately with lemon wedges and warm marinara for dipping.
Chef's tips
- The rule for squid is fast or slow; either fry it in about 2 minutes or braise it long and low, since anything in between turns rubbery.
- Keep the oil temperature steady and fry in small batches for the crispiest results.
- Serve calamari the moment it is fried, as it loses its crunch quickly once it sits.
Cooking times vary by equipment -- cook to temperature and to taste.
