Description
This recipe delivers irresistibly crispy fried squid that is tender on the inside and crunchy on the outside, ready in under an hour. The calamari is marinated in milk to tenderize, coated with a flavorful, seasoned flour and cornstarch mixture, and fried to golden perfection in grape seed oil. A squeeze of fresh lemon juice elevates the dish with bright freshness, making it a perfect appetizer or snack for seafood lovers.
Ingredients
Scale
Main Ingredients
- 1 pound frozen calamari tubes (thawed)
- 1 teaspoon kosher salt
- ½ cup 2% milk
- 1 ½ cup all-purpose flour
- â…“ cup cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon dry oregano
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- Grape seed oil (enough to fill 4 inches in pot for frying)
- 1 lemon (cut into wedges)
Instructions
- Preparation: Slice the thawed calamari tubes into ¾-inch thick rings to ensure even cooking.
- Tenderize: Stir 1 teaspoon kosher salt into ½ cup 2% milk in a medium bowl. Refrigerate the calamari rings in this milk mixture for 30 minutes to tenderize the squid.
- Prepare Coating: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, dry oregano, black pepper, and cayenne pepper to form the seasoned coating mixture.
- Coat Calamari: Using a large colander placed over a bowl, drain the calamari rings from the milk and coat them thoroughly in the flour mixture.
- Prepare Frying Station: Preheat the oven to low at 150 degrees F and line a large sheet pan with paper towels to drain the fried calamari and keep them warm.
- Heat Oil: In a deep pot, heat about 4 inches of grape seed oil to between 350 and 365 degrees F for frying.
- Fry: Fry the coated calamari in batches for about 3 minutes each or until they turn golden brown and crispy. Avoid overcrowding the pot to maintain oil temperature.
- Drain and Warm: Transfer the fried calamari to the prepared sheet pan and keep warm in the low oven.
- Serve: Serve the crispy fried calamari hot, garnished with fresh lemon wedges for squeezing over just before eating to add bright freshness.
Notes
- Thawing the calamari tubes before cooking helps in achieving tender squid rings.
- Soaking calamari in milk tenderizes the tough texture, making the bite softer.
- Grape seed oil is preferred due to its high smoke point and neutral flavor.
- Maintain oil temperature strictly between 350°F and 365°F for perfect frying crispiness.
- Adjust cayenne pepper quantity according to your spice tolerance.
- Serving immediately after frying ensures the calamari stays crispy.
