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There is something truly irresistible about crispy deep fried calamari right out of the fryer It is a dish I used to only order at restaurants until I realized how easy it is to make at home With the right brining and a seasoned breading this homemade calamari rivals anything you will try out
I first made this for a family birthday when we wanted something special but simple Everyone hovered by the counter grabbing bites as soon as they were drained
Ingredients
- Squid rings and tentacles: fresh or thawed from frozen Look for bright clean squid with a mild sea scent for best flavor
- Milk: helps tenderize the squid during marinating giving a softer bite
- Lemon juice: brightens the brine and brings out the sweetness of the seafood Freshly squeezed is best
- Salt: draws out excess water and seasons the calamari throughout Fine sea salt dissolves quickly
- All purpose flour: forms the main structure of the crust Use a fresh bag for best crisp texture
- Baking powder: creates lightness in the breading giving you that signature puffed crunch
- Black pepper: adds subtle heat and depth Always use freshly ground if possible
- Oregano: brings a touch of herbal Mediterranean flavor Use dried or fresh minced leaves
- Garlic powder: boosts savoriness without burning in the hot oil
- Smoked paprika: gives a mild smoky warmth Spanish smoked paprika will offer extra aroma
- Avocado oil: is ideal for frying thanks to its high smoke point and clean flavor Make sure it is fresh for best results
- Salt for finishing: Use flaky or kosher salt to add a final crunch
Step by Step Instructions
- Prepare the Squid:
- Thaw squid thoroughly under cold running water if frozen or use fresh Clean and pat dry Slice tubes into rings about three quarters of an inch thick for best texture Place in a large bowl with tentacles
- Marinate the Squid:
- Add milk lemon juice and salt to the squid Toss gently to coat Cover the bowl and refrigerate for at least thirty minutes up to two hours This breaks down tough fibers making the calamari tender
- Mix the Breading:
- In a large bowl whisk together flour baking powder black pepper oregano garlic powder and smoked paprika Mix thoroughly to distribute the seasonings evenly and remove lumps
- Coat the Calamari:
- Lift each piece of marinated squid out with a slotted spoon letting excess brine drip off Toss generously in the breading mixture ensuring every surface is coated Tap off any extra flour and arrange in a single layer to prevent clumping
- Fry the Calamari:
- Heat avocado oil in a deep sturdy pot to three hundred sixty five degrees Fahrenheit Medium high heat works best for even frying Test the temperature using a kitchen thermometer Working in batches add calamari in small amounts to avoid crowding Fry for about three minutes stirring gently so pieces float and do not stick Watch for a light golden color
- Drain and Season:
- Once crisp and golden remove the calamari with a slotted spoon to a paper towel lined tray While still hot sprinkle salt over the surface for best absorption Repeat with remaining calamari working quickly for best crunch
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You Must Know
- High in lean protein and lower in fat thanks to quick frying
- Stays tender and never rubbery if properly marinated and sliced
- Great for parties served hot or at room temperature
My favorite ingredient here is the smoked paprika It gives a touch of warmth and complexity You would be surprised at how much of a difference a sprinkle of this spice makes My family laughs how the plate empties almost as soon as it hits the counter it is that good
Storage Tips
Deep fried calamari is best enjoyed right after cooking for peak crispness If you have leftovers store them in a paper towel lined container in the fridge for up to two days Reheat in a hot oven or toaster oven spread out on a tray to restore some crunch Avoid the microwave as it turns them rubbery
Ingredient Substitutions
If you cannot find avocado oil use another neutral oil with a high smoke point like grapeseed or canola For the breading try a blend of half cornmeal and half flour for a little extra crunch You can replace smoked paprika with regular paprika plus a pinch of cayenne for some heat If fresh squid is not available frozen works well just thaw thoroughly
Serving Suggestions
Serve calamari with a simple squeeze of fresh lemon and your favorite dipping sauces such as garlic aioli or classic marinara It makes a show stopping main course over a fresh salad or the perfect party starter on a big platter Add a side of fries or crusty bread for a beach style meal at home
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Cultural and Historical Context
Calamari is a favorite all around the Mediterranean where market stalls and seaside cafes fry it up in big batches It is often served with nothing more than salt and lemon reminding you how simple ingredients can be magical The American bar and grill version adds a touch of garlic and herbs which I love for a little nod to both traditions
Frequently Asked Questions
- → How do you keep calamari tender when frying?
Soaking squid in a milk and lemon brine before frying helps tenderize it. Avoid overcooking to prevent toughness; fry until just golden.
- → What’s the best oil for deep frying calamari?
Use a neutral oil with a high smoke point, such as avocado oil, for crisp results and a clean flavor.
- → Can you prepare calamari ahead of time?
You can marinate and bread the calamari ahead, but fry just before serving for maximum crispness and flavor.
- → How do you prevent the breading from falling off?
Allow any excess marinade to drip off before coating with flour, and gently press the breading onto each squid piece.
- → What dipping sauces go well with fried calamari?
Popular options include garlic aioli, marinara sauce, and classic lemon wedges for brightness.