Prepare to embark on a culinary journey that transforms humble squid into a crispy, mouthwatering delicacy that will transport you straight to the sun-drenched coastlines of Italy. Our Fried Calamari (Calamari Fritti) recipe is not just a dish—it's an experience that promises to elevate your home cooking and impress even the most discerning seafood lovers. With a perfectly seasoned, light-as-air coating and a golden-brown crunch that's impossible to resist, this recipe will become your new go-to appetizer that screams restaurant-quality right from your own kitchen!
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound calamari, cleaned and sliced
- 1 cup all-purpose flour
- 1 teaspoon paprika
- Salt and pepper to taste
- Oil for frying
- Lemon wedges for serving
Instructions
- Prepare the calamari by thoroughly cleaning and patting dry with paper towels. Slice the cleaned calamari into rings approximately 1/2 inch thick, ensuring even sizing for consistent cooking.
- In a medium mixing bowl, combine the all-purpose flour, paprika, salt, and black pepper. Whisk the dry ingredients together to create an even seasoned coating mixture.
- Gently dredge each calamari ring in the seasoned flour mixture, shaking off excess flour to ensure a light, crisp coating. Place the coated rings on a clean plate or wire rack.
- Heat vegetable or canola oil in a deep, heavy-bottomed skillet or fryer to 375°F (190°C). Use a cooking thermometer to maintain consistent oil temperature for optimal frying.
- Carefully add the coated calamari rings to the hot oil in small batches, avoiding overcrowding. Fry for 2-3 minutes until golden brown and crispy, turning once during cooking.
- Remove the fried calamari using a slotted spoon or spider strainer, allowing excess oil to drain. Place on a wire rack lined with paper towels to absorb additional oil.
- Sprinkle the hot fried calamari with a pinch of extra salt immediately after frying for enhanced flavor.
- Serve hot with fresh lemon wedges on the side for squeezing over the calamari. Optionally, provide marinara sauce or aioli for dipping.
Tips
- Moisture is the enemy of crispy calamari! Always pat your calamari rings completely dry before coating to ensure maximum crispiness.
- Use a cooking thermometer to maintain the precise 375°F oil temperature—this is crucial for achieving that perfect golden exterior without greasy results.
- Fry in small batches to prevent overcrowding, which can lower oil temperature and result in soggy calamari.
- For extra flavor, experiment with adding garlic powder or dried herbs to your flour mixture.
- Let the fried calamari rest on a wire rack instead of paper towels to prevent sogginess and maintain crispiness.
- Serve immediately after frying for the best texture and flavor—calamari waits for no one!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
