A classic appetizer specially in seafood restaurants, this yummy appetizer is our favorite snacks to order. Golden crispy morsels of calamari tender and definitely not chewy or rubbery.
 All around the Mediterranean and coastal Europe, in the summer months you will find abundance of fresh seafood. Stalls, taverns and little shops selling fried seafood wrapped newspapers with a slice of lemon. Everything from calamari, squid, shrimp, octopus and fresh fish is fried and served hot with a glass of chilled spritzer. It is the perfect reminder of those balmy summers by the coastal blue Mediterranean Sea!
We will attempt to recreate those nostalgic and crispy snacks at home today!.
Calamari & How To Prepare Them
Calamari is the Italian term for squid. It is an ocean mollusk closely related to octopus and cuttlefish found in abundance in the Mediterranean Sea. It is soft bodied, with a slight sweet, mild flavor, perfect for simple quick cooking recipes.
Available in most grocery stores fresh in season and definitely frozen. For this recipe I was lucky to find fresh tubes that were cleaned and ready to use. Frozen calamari tubes or rings also work very well for this recipe.
To prepare make sure you soak the squid rings in salted buttermilk to tenderize for at least half an hour. This of course tenderizes the squid but also reduce any fishy smell and help coat better. Alternatively 1/2 cup of whole milk+ lemon juice will do the trick.
FAQs Answered
- Cut the calamari rings: at least 3/4-1 inch rings. Squid curls into rings so you don’t want very small squid ringsÂ
- Tenderize: Soaking the rings in buttermilk or lemony salted milk for 30 minutes before frying helps tenderize and eliminate fishy odors.Â
- Coating Calamari: a simple mixture of all purpose flour, cornstarch, and baking powder yields tender yet super crispy calamaris.
- Frying: after dredging the calamari allow them to sit in the coating mixture, this rehydrates the squid and the coating sticks to the squid. About 5-7 minutes will do! Make sure the temperature of the oil is between 350°F-365°F to give the best fried calamari that is not soaking in oil, soggy or chewy. Use an oil thermometer or test by dropping a calamari in the oil, if you get lots of bubbles around the squid and the squid floats to the top, you’ve got the right oil temperature.
- Serving suggestions: Â Fried foods are best served hot right out of the oil. Calamari rings are no different.Serve the traditional way with a squeeze of lemon juice or garlic aioli.
Serving Suggestions
Calamari is best served hot with a squeeze of lemon juice other options are garlic aioli, Marinara sauce, Tzatziki. For a meal chopped Mediterranean salad or roast vegetables are great too. For a light meal a vegetable soup makes a light and delicious fare.
Fried Calamari
Ingredients
- 1 lb squid, fresh or frozen cleaned, defrosted if frozen and drained
- 1 cup all purpose flour sifted
- â…“ cup cornstarch
- light oil for frying light olive oil or grape seed or avocado
- ½ tsp baking powder
- 1 cup buttermilk or milk+1/2 tsp salt mixed
- 1 tsp mild paprika
- ½ tsp dried oregano leaves
- ¾ tsp ground black pepper
- ⅓-½ tsp cayenne or other hot chilli powder
- sea salt as needed
- 1 fresh lemon, sliced to serve
Instructions
- Slice the cleaned calamari tubes into ¾-inch thick rings. Add the squid rings to a bowl along with the buttermilk or salted milk. Mix well and refrigerate for 30 minutes.
- In a large bowl, whisk together all purpose flour, cornstarch, baking powder, oregano, paprika, black pepper, and cayenne, combine well.
- Place a large colander over a bowl or sink. Using a pair of tongs, scoop some of the calamari rings, shake the excess buttermilk off and lightly toss the calamari in the flour mixture. The calamari should be evenly coated( see image above). Place the coated calamari in the colander. Repeat with the rest of the calamari. Allow the coated calamari to rest for about 7-10 minutes before frying.
- Heat about 2-3 inches of oil in a small sauce pan(about 2 cups of oil)about 350℉-365℉. (See FAQS for testing method). Once your oil is ready at the temp desired. Gently place some of the calamari in the oil without overcrowding and fry for about 2½- 3 minutes or until golden brown.
- Transfer the fried calamari on to a plate lined with paper towel. Immediately season with sea salt. Repeat with rest of the calamari.
- Serve right away with lemon wedges.
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