Easy Deep Fried Calamari (Printer-Friendly)
Tender calamari in a golden, flavorful crust. Quick to make and ideal as a savory snack, appetizer, or light meal.
# What You’ll Need to Cook:
→ Seafood
01 -
450 g squid rings and tentacles, thawed
→ Brine
02 -
240 ml whole milk
03 -
15 ml freshly squeezed lemon juice
04 -
10 g salt
→ Breading Mixture
05 -
240 g all-purpose flour
06 -
8 g baking powder
07 -
2 g ground black pepper
08 -
2 g dried oregano
09 -
2 g garlic powder
10 -
2 g smoked paprika
→ For Frying
11 -
950–1420 ml avocado oil (for deep frying)
12 -
Salt, to taste
# Steps to Prepare:
01 -
Thaw the squid thoroughly overnight in the refrigerator or under cold running water. If required, slice the squid tubes into 2 cm rings. Place rings and tentacles into a large mixing bowl.
02 -
Pour milk, lemon juice, and salt over the squid. Gently toss to evenly coat. Cover and refrigerate for 30 minutes to 2 hours to tenderise and infuse flavour.
03 -
In a separate large bowl, combine flour, baking powder, black pepper, oregano, garlic powder, and smoked paprika. Whisk until the mixture is uniform.
04 -
Using a slotted spoon, transfer the marinated squid to the breading mixture, allowing excess brine to drain off. Toss squid until each piece is evenly coated. Shake off excess breading and arrange coated squid on a tray.
05 -
Heat avocado oil in a deep frying pan to 185°C. Working in small batches, carefully add coated squid to the oil. Fry for 3 minutes, stirring occasionally, until golden and crisp without overcrowding the pan.
06 -
Remove fried calamari using a slotted spoon and place on a paper towel-lined tray. Season generously with salt while still hot. Repeat frying until all squid is cooked.
# Extra Cooking Tips:
01 -
Ensure the oil temperature remains consistent for a crispy and non-greasy finish.