Description
This Crispy Fried Calamari recipe offers tender, lightly battered calamari rings fried to golden perfection, with a hint of oregano and cayenne for a flavorful Mediterranean touch. Soaking the calamari in salted milk tenderizes it and reduces any fishy taste. Serve hot with lemon wedges and your choice of marinara or Tzatziki sauce for a classic appetizer or snack.
Ingredients
Scale
Calamari
- 1 pound frozen calamari tubes thawed
- 1 teaspoon Diamond Crystal kosher salt
- ½ cup 2% milk
Batter
- 1 ½ cups all purpose flour
- ⅓ cup cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon dry oregano
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
Frying
- Grape seed oil as needed (about 4 inches for frying in a 2.5-quart pot)
- Kosher salt for seasoning
To Serve
- 1 lemon cut into wedges
Instructions
- Slice Calamari: Slice the calamari tubes into ¾-inch thick rings to prepare for coating and frying.
- Soak in Salted Milk: In a medium bowl, stir 1 teaspoon kosher salt into ½ cup 2% milk until dissolved. Add the calamari rings and refrigerate for 30 minutes to tenderize and reduce fishy taste.
- Make Batter Mixture: In a large bowl, whisk together the flour, cornstarch, baking powder, dry oregano, black pepper, and cayenne pepper until well combined.
- Coat Calamari: Set a large colander over a bowl. Using tongs, take half the calamari rings, shake off excess milk, and toss them in the flour mixture until evenly coated. Transfer coated calamari to the colander. Repeat with remaining calamari.
- Prepare Oven for Warming: Preheat your oven to a low 150 degrees F. Set a wire rack on a large sheet pan and top the rack with paper towels to keep fried calamari warm.
- Heat Oil: Pour grape seed oil to about 4 inches depth in a 2.5-quart pot. Heat oil to 350–365 degrees F. Test by dropping one calamari ring in the oil; it should bubble vigorously and float.
- Fry Calamari: Using tongs, gently add some coated calamari to the hot oil in batches. Fry for about 3 minutes or until golden brown. Remove with a slotted spoon and place on the paper towel-lined wire rack. Immediately season with kosher salt. Keep fried calamari warm in the oven while frying remaining batches.
- Serve: Transfer the fried calamari to a serving plate, squeeze fresh lemon juice on top, and serve hot with your favorite dipping sauce.
Notes
- Soaking calamari in salted milk is essential as it tenderizes and reduces any fishy flavor.
- Serve fried calamari hot with marinara sauce or Tzatziki sauce for an authentic Mediterranean touch.
- For air fryer method: Arrange calamari in a single layer, coat with cooking spray, and cook at 400 degrees F for 8 minutes until golden and cooked through.
- Leftovers can be refrigerated up to 3 days but will lose their crispiness. Avoid reheating to maintain texture.
- Use grape seed oil or a neutral oil with a high smoke point for best frying results.
Nutrition
- Serving Size: 100 grams
- Calories: 250 kcal
- Sugar: 0.5 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 150 mg
