Crispy Fried Calamari Recipe - Easy & Delicious Squid Appetizer

Experience the perfect crunch and tender succulence with our Fried Calamari Recipe, a must-try for seafood lovers seeking a memorable appetizer.

Fried Calamari Recipe

This recipe stands out for its simplicity, featuring calamari marinated in buttermilk and coated with a seasoned flour mix that guarantees a delectable crunch. Served with zesty lemon aioli and fresh lemon wedges, this appetizer is not just a treat to the taste but a feast for the eyes, perfect for any social gathering or to enjoy solo.

Ingredients

Calamari

• 1 lb calamari bodies sliced into ½ inch rings, tentacles left whole
• 1 ½ cup buttermilk

Flour Seasoning

• ½ cup flour
• ½ cup cornflour
• 2 teaspoon paprika
• 2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cayenne
• 1 teaspoon red chili flakes optional

Garnish

• chopped parsley for garnish
• lemon wedges to serve
• Lemon aioli:
• ⅓ cup mayonnaise
• zest and juice of 1 lemon
• dash of Tabasco
• salt and pepper to taste

Instructions

Prep the Aioli and the Squid

• Aioli: Whisk together mayonnaise, lemon zest, lemon juice, a dash of Tabasco, salt, and pepper to taste. Set aside.
• Calamari Prep: Clean the calamari and soak in buttermilk for 30 minutes to an hour. This helps tenderize the calamari.

Prep the Flour Seasoning

• Combine flour, cornflour, paprika, salt, black pepper, garlic powder, cayenne powder, and optional red chili flakes in a mixing bowl.

Cooking the Calamari

• Heat frying oil to 350°F in a deep fryer or a deep pan.
• Dredge the soaked calamari in the seasoned flour mixture, ensuring each piece is well-coated.
• Carefully drop a handful of coated calamari into the hot oil. Fry until golden brown, about 1-2 minutes.
• Remove from oil with a slotted spoon and transfer to a baking sheet lined with paper towels.
  Repeat with the remaining calamari.

Serving

• Sprinkle fried calamari with chopped parsley.
• Serve immediately with lemon wedges and the prepared lemon aioli on the side.

Serving Suggestions

• Arugula and Parmesan Salad
• Garlic Aioli Potato Wedges
• Zucchini Noodles (Zoodles) with Pesto
• Grilled Asparagus
• Marinara Sauce-Dipped Crusty Bread
• Caprese Skewers

Tips and Tricks

• Do not overcrowd the pan or fryer when cooking calamari to ensure they become crispy.
• Use a combination of cornflour and bread flour for the coating to achieve that vital crunch.
• Fresh herbs and spices like paprika and garlic powder elevate the flavors.
• Maintain the oil temperature at around 340°F to 350°F for the best frying results.