Crispy Tender Deep Fried Calamari
Experience the delight of Spain right at home with this easy-to-follow recipe for Crispy Tender Deep Fried Calamari! This dish showcases perfectly cooked calamari that is tender on the inside and has a light, crispy coating that won't overpower the delicate seafood flavor. The secret lies in the cooking method: you can either fry the calamari quickly for that desired crunch or simmer it for a longer time to ensure that it remains melt-in-your-mouth tender. Perfect as a main course or as a crowd-pleasing appetizer, this recipe is a must-try for any seafood lover. Pair it with zesty lemon wedges and your choice of garlic mayo or marinara for a delicious dip. Enjoy the vibrant flavors and satisfying crunch in every bite!
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
cleaned calamari, cut into rings
1 lb (cleaned and cut into rings (include tentacles if desired))
cornstarch
1/2-3/4 cup (for dredging)
salt
to taste (for seasoning after frying)
lemon wedge
for serving (fresh)
oil
for frying (enough to fill pot for deep frying)
Instructions
1
Start by dredging the cleaned calamari rings and tentacles (if using) in cornstarch, ensuring they are evenly coated. Shake off any excess cornstarch.
2
If preparing in advance, you can place the coated calamari in the refrigerator for up to 1 hour before frying to help the coating adhere better.
3
Heat a deep pot or fryer with oil to a temperature of 375°F (190°C). For the best results, use enough oil so that the calamari can fry without touching the bottom of the pot.
4
Once the oil is hot, carefully add the calamari in small batches, making sure not to overcrowd the pot. Fry each batch for about 1 minute or until they turn golden brown and float to the top.
5
As the calamari are cooked, use a slotted spoon to remove them from the oil, allowing any excess oil to drain. Place them on a plate lined with paper towels.
6
While the calamari is still hot, sprinkle them lightly with salt to season.
7
Serve immediately with fresh lemon wedges and your favorite dipping sauce such as garlic mayo or marinara.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the secret to making tender deep fried calamari?
The secret to tender calamari is the cooking time; you should fry them very quickly for about 1 minute or simmer them for a long time. This recipe focuses on the quick fry method for a crispy exterior and melt-in-your-mouth interior.
What type of coating is used for this calamari recipe?
This recipe uses cornstarch for dredging, which creates a light and crispy coating that does not overpower the delicate flavor of the seafood.
What is the ideal oil temperature for frying calamari?
The oil should be heated to a temperature of 375°F (190°C) before adding the calamari rings.
How long does it take to fry each batch of calamari?
Each batch takes approximately 1 minute to cook, or until they turn golden brown and begin to float to the top of the oil.
Can I prepare the coated calamari in advance?
Yes, you can place the cornstarch-coated calamari in the refrigerator for up to 1 hour before frying to help the coating adhere better.
Which parts of the squid can be used in this recipe?
You can use both cleaned calamari rings and the tentacles for this recipe.
What dipping sauces are recommended for fried calamari?
Popular choices include garlic mayo (aioli) or a classic marinara sauce, served alongside fresh lemon wedges.
How do I ensure the calamari doesn't become soggy?
To keep them crispy, remove them with a slotted spoon and drain them on a plate lined with paper towels immediately after frying.
When should I season the calamari with salt?
You should sprinkle the calamari lightly with salt while they are still hot, immediately after they have been removed from the oil.
What type of oil should I use for deep frying?
While the recipe doesn't specify a brand, you should use enough of a high-smoke-point oil to ensure the calamari can fry without touching the bottom of the pot.
Should I fry all the calamari at once?
No, you should fry the calamari in small batches to avoid overcrowding the pot, which can lower the oil temperature and lead to soggy results.
Is this recipe inspired by a specific cuisine?
Yes, this recipe is designed to help you experience the flavors of Spain at home.
How do I know the oil is hot enough without a thermometer?
While a thermometer is recommended for 375°F, you can tell the calamari is cooking correctly if it turns golden brown and floats within a minute.
Do I need to dry the calamari before dredging?
The instructions suggest dredging cleaned rings directly in cornstarch, but shaking off the excess is vital for a light coating.
How many ingredients are required for this recipe?
This recipe requires 5 main ingredients: calamari, cornstarch, salt, lemon, and oil.
What is the purpose of the cornstarch?
Cornstarch provides a lighter, crispier texture than standard flour and is often used in gluten-free frying.
How do I remove excess cornstarch?
Simply shake the calamari rings gently after dredging to ensure only a thin layer remains.
Can I serve this as a main course?
Yes, this dish works perfectly as either a crowd-pleasing appetizer or a seafood main course.
What does 'cleaned' calamari mean?
Cleaned calamari refers to squid that has had the beak, ink sac, and internal cartilage removed before being sliced into rings.
How much calamari does this recipe call for?
The recipe uses 1 lb of cleaned calamari.
Why does the calamari need to float?
Floating is a common indicator in deep frying that the moisture has cooked out of the coating and the item is becoming light and crispy.
Does the recipe include nutritional information like calories?
The provided data currently lists calories, fat, and protein as null, focusing primarily on the preparation method.
Is this recipe considered easy?
Yes, it is tagged as an 'easy recipe' due to its minimal ingredients and short cooking time.
Can I use frozen calamari?
Yes, but ensure it is completely thawed and patted dry before dredging in cornstarch for the best results.
How much cornstarch should I prepare?
You should use between 1/2 to 3/4 cup of cornstarch for 1 lb of calamari.
What equipment do I need?
You will need a deep pot or fryer, a slotted spoon, and paper towels for draining.
Can I add other seasonings to the cornstarch?
While the recipe calls for salting after frying, you can experiment by adding spices like paprika or pepper to the cornstarch dredge.
What makes the calamari 'Spanish style'?
The simple preparation focusing on the quality of the seafood and the light, crispy texture is characteristic of Spanish tapas.
How should I store leftovers?
Fried calamari is best enjoyed immediately while hot and crispy; leftovers may lose their crunch when reheated.
Can I use this method for other seafood?
The cornstarch dredging and quick-fry method also works well for small shrimp or bay scallops.