Crispy Fried Calamari Rings with Lemon
Fried calamari is a favorite appetizer, and it is surprisingly quick to make at home. A mix of flour and cornstarch gives the squid rings a light, crunchy coating, and a very short fry keeps them tender rather than chewy. Serve them hot with lemon wedges and a dipping sauce such as garlic mayonnaise or marinara.
Preparation Steps
Rinse the calamari rings under cold water and pat them very dry with paper towels; dry squid fries up much crisper.
In a large bowl, mix the flour, cornstarch, salt, pepper, and the paprika and garlic powder if using.
Pour at least 2 inches (5 cm) of oil into a heavy pot and heat it to 350 to 365°F (180 to 185°C). There should be enough oil for the rings to float.
Toss a handful of calamari in the flour mixture until coated, then shake off the excess.
Fry in small batches for 1 1/2 to 2 minutes, until pale golden and crisp. Do not cook longer, or the squid will turn rubbery.
Lift out with a slotted spoon and drain on paper towels. Let the oil return to temperature before the next batch.
Sprinkle with a pinch of salt and parsley and serve right away with lemon wedges.
Tips & Variations
- Frying in small batches keeps the oil hot, which is what makes the coating crisp instead of greasy.
- For a spicy version, add 1/2 teaspoon cayenne to the flour; the same coating works well for shrimp.
- Fried calamari is best eaten immediately. Leftovers can be refrigerated for up to 2 days and reheated in a 400°F (200°C) oven until hot.
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