Homemade Crispy Fried Calamari
Dive into an unforgettable culinary experience and learn how to prepare the crispiest calamari with a taste as deep as the ocean with our easy, foolproof recipe.
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Just the smell of it takes me straight back to those lazy summer vibes I had as a kid, hanging out on the East Coast near those busy New England fishing ports. My grandma used to turn a simple squid catch into a magical crispy calamari feast. So, nostalgia got the better of me and there I was in my own kitchen, trying to recreate those little golden rings of happiness. It truly brought back all the feels and made me realize how much I love this super-easy and downright satisfying recipe.
Hey, if you’re into Fish and Chips, drooling over southern Fried Chicken, or like to snack on Air Fryer Onion Rings, then calamari is totally up your street. All these dishes are besties—all about that seasoned flour thing to give it that craveable crispy texture. But let me tell you, Calamari has an added bonus—it’s got that enchanting sea charm. It’s not just the perfect seaside resort or fancy restaurant starter, wait until you try it homemade.
Is Crispy Fried Calamari Healthy?
I concede that buttermilk and flour-fried calamari might not be diet friendly but this dish does provide you with some good stuff, too. For starters, calamari will inject your diet with a good amount of protein, vitamin B12, and zinc, which will all have you feeling and looking great. But the key here is balance. This dish is yummy and should be eaten when the moment strikes but don’t overdo it. (So no crispy fried calamari for breakfast, lunch, and dinner, okay?)
INGREDIENTS
Ready to cook some calamari? Just gather these items and we’re good to go!
- 1/2 lb. calamari
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1/4 tsp smoked paprika
- pinch of salt and pepper
- vegetable oil, for frying
- fresh parsley, chopped
- 1/2 lemon, sliced
INSTRUCTIONS
Cut
Cut the calamari into rings and combine with the buttermilk in a bowl.
Refrigerate
Cover the bowl and refrigerate for 30 minutes.
Combine
Add the flour, salt, paprika, salt, and pepper to a medium bowl. Stir to combine.
Sieve
Remove the calamari rings from the buttermilk and place them in a sieve to remove excess liquid. Coat the rings with the flour and set aside.
Fry
Heat the vegetable oil in a pot on MEDIUM-HIGH. Add the coated calamari rings. Fry for 2 minutes until crispy. Remove the fried calamari rings from the oil and pat dry on paper.
Sprinkle
Sprinkle some more salt along with chopped parsley over the calamari. Garnish with lemon slices.
DEVOUR!
Tips and Tricks
- You can use frozen calamari but the freshest calamari will always taste better.
- Tenderize the calamari by marinating it in buttermilk for at least 30 minutes, so grab a book or your favorite Netflix show.
- It’s important to fully drain the calamari from the buttermilk before dunking it in the flour mixture; however, a bit of moisture helps make the flour coating adhere properly.
- Fry in small batches, that is the arguably easy to follow secret to a perfect crispy calamari. Adding too many pieces at once can reduce the temperature of the frying oil.
- I like adding extra flavor by seasoning calamari with additional salt and smoked paprika. Make sure to do that while it’s still warm.
FAQs
How do I know when my calamari is cooked?
Usually a frying time of 2 minutes on medium-high heat should be enough to cook your calamari. Once again you need to fry them in small batches otherwise the oil cools down too much.
Can I use other coatings for fried calamari?
Yes, coatings like cornmeal, breadcrumbs, or even panko can be used for fried calamari so you can get that extra crispy texture. If you’re avoiding gluten, reach for a gluten-free flour blend or almond flour.
Which oil should I use to fry my calamari?
I usually go for vegetable oil for its mild flavor, but go ahead and switch things up! Canola oil or sunflower oil have a high smoke point, work great.
What about using other seafood with this recipe?
Absolutely! I like to use shrimp or white fish fillets, but make sure to adjust the cooking time depending on the size and thickness.
Can I switch things up with this recipe?
You know it! You can easily add some heat by using chili flakes into the flour mix. If you’re after more punch, sprinkle in some garlic powder, or even Parmesan for a cheesy twist. And my secret weapon is za’atar, people are always . Go crazy!
How should I serve this Crispy Calamari?
Serve these little beauties straight from the fryer with a sprinkle of fresh parsley and a cheeky squeeze of lemon. I like eating them with marinara sauce, tzatziki sauce, or spicy mayo.
do i have to use buttermilk?
No, you can use something else. You can dilute some plain yogurt to achieve a consistency similar to buttermilk, or you can use milk and add either vinegar or lemon juice.
Serving Suggestions
For the perfect seafood experience, serve these golden calamari rings immediately out of the frying pan. Go all in on the seafood by serving the calamari up with Crispy Air-Fried Fish and Crab Salad. Set them atop a bed of leafy greens or along with a Beet Salad. Don’t forget a generous squeeze of lemon juice for that extra zest and a side of marinara or tartar sauce for dipping. Enjoy alongside a chilled glass of white wine for an exquisite meal.
Make Ahead and Storage
Yes, I did just tell you that crispy calamari should be served right out of the fryer. But you can at least get a head start on the feast by soaking your calamari in buttermilk and popping it in the fridge well before you need to start frying. This little trick will save you so much time.
After the meal, you can stash any leftovers in the fridge. They should keep for two days. To reheat, don’t look to the microwave (unless you prefer soggy squid). Instead, toss them into your oven at 350° F until they’re warm to make them crispy again.
Crispy Fried Calamari
Dive into an unforgettable culinary experience — learn to prepare the crispiest calamari with a taste as deep as the ocean with our easy, foolproof recipe.
Servings 2
Calories 378kcal
Ingredients
- 1/2 lb. calamari
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1/4 tsp smoked paprika
- pinch of salt and pepper
- vegetable oil for frying
- fresh parsley chopped
- 1/2 lemon sliced
Instructions
- Cut the calamari into rings and combine with the buttermilk in a bowl.
- Cover the bowl and refrigerate for 30 minutes.
- Add the flour, salt, paprika, salt, and pepper to a medium bowl. Stir to combine.
- Remove the calamari rings from the buttermilk and place them in a sieve to remove excess liquid. Coat the rings with the flour and set aside.
- Heat the vegetable oil in a pot on MEDIUM-HIGH. Add the coated calamari rings. Fry for 2 minutes until crispy. Remove the fried calamari rings from the oil and pat dry on paper.
- Sprinkle some more salt along with chopped parsley over the calamari. Garnish with lemon slices.
Notes
- Yes, you can use frozen calamari but the freshest calamari will always provide the best flavor and texture.
- Tenderize the calamari by marinating it in buttermilk. Grab yourself a book – the calamari needs to soak for at least 30 minutes.
- As important as it is to let the calamari soak, it’s equally important to fully drain it from buttermilk before dredging in the flour mixture; however, a bit of moisture is essential to make the flour coating adhere properly.
- If you want that perfect crispy texture, you’ll need to set the temperature correctly, which isn’t as easy as it sounds. Adding too many pieces at once can reduce the temperature, which may lead to soggy calamari. Be patient and fry in manageable batches.
- Add an extra layer of flavor by seasoning still-warm calamari with additional salt and smoked paprika – the warmth helps the flavors meld nicely.
Nutrition
Calories: 378kcal | Carbohydrates: 57g | Protein: 26g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 271mg | Sodium: 115mg | Potassium: 470mg | Fiber: 3g | Sugar: 4g | Vitamin A: 265IU | Vitamin C: 20mg | Calcium: 122mg | Iron: 4mg
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