Do you love ordering deep fried Calamari? Well than your going to love making this recipe right at home! So quick & easy & dare I say, even tastier!
If you love quick recipes like this one, you are also going to LOVE my air fryer pizza, honey garlic shrimp & creamy tomato garlic pasta!
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Ingredients
- Squid rings and tentacles
- Milk
- Lemon juice
- All-purpose flour
- Baking powder
- Avocado oil
- Spices: Oregano, Garlic powder & Smoked paprika
See recipe card for quantities.
Instructions & Video
Cut up the calamari, add milk, lemon & salt. Marinate in the fridge for 30 min!
Coat them in flour mixture.
Fry for 3 minutes!
Serve & Enjoy!
- Prepare the Squid: Thaw squid overnight in the fridge or under cold running water. If needed, slice the squid tubes into ¾-inch rings. Place rings and tentacles in a large bowl.
- Marinate: Pour milk, lemon juice, and salt over the squid, then gently toss to coat. Cover and marinate in the fridge for 30 minutes to 2 hours for tender and flavorful calamari.
- Prepare the Breading Mixture: In a large bowl, combine the flour, baking powder, black pepper, oregano, garlic powder, and smoked paprika. Whisk well to ensure all ingredients are evenly mixed.
- Coat the Calamari: Using a slotted spoon, transfer the calamari from the milk mixture to the breading bowl, allowing excess milk to drip off. Toss calamari in the breading mixture until each piece is thoroughly coated. Shake off any extra breading and transfer coated pieces to a baking sheet.
- Fry the Calamari: Heat the avocado oil in a deep pot to 365°F (185°C) over medium heat. Working in batches, carefully add a portion of the calamari to the oil, spacing them out to avoid overcrowding. Fry for about 3 minutes, or until the calamari turns light golden brown, stirring occasionally to prevent sticking.
- Drain and Season: Using a slotted spoon, remove fried calamari and transfer to a paper towel-lined tray. Sprinkle with salt immediately. Repeat with remaining calamari until all are cooked.
Scroll all the way down for the full recipe card!
Substitutions
- Milk: Use buttermilk, coconut milk, or almond milk to tenderize and flavor the seafood similarly.
- Lemon Juice: Substitute with lime juice, apple cider vinegar, or white vinegar for acidity.
- All-Purpose Flour: Try rice flour or cornstarch for a crispier texture, or use gluten-free flour if needed.
- Avocado Oil: Replace with vegetable oil, canola oil, or sunflower oil, which are all suitable for high-heat frying.
Equipment
- Slotted Spoon
- Measuring Cups & Spoons
- Deep Frying Pan
Storage
Store fried calamari in an airtight container lined with paper towels to absorb moisture. Refrigerate for up to 2 days. To reheat, bake at 350°F (175°C) for 5-10 minutes until crispy. Avoid microwaving, as it makes the calamari rubbery.
3 Top Tips for Success
- Dry the Squid Well: Pat squid dry before breading to ensure a crispy coating and prevent oil splatter.
- Don't Overcrowd the Pot: Fry in small batches to keep the oil temperature stable and the calamari crispy.
- Use a Thermometer: Maintain oil at 365°F (185°C) for even cooking and to avoid greasy calamari.
FAQs
Yes, though it won’t be as crispy. Coat the calamari in oil, arrange on a baking sheet, and bake at 425°F (220°C) for 10-15 minutes, flipping halfway.
Avoid overcooking. Fry each batch for about 3 minutes or until golden brown, which keeps the calamari tender and not chewy.
Yes, frozen squid works well! Just thaw it overnight in the fridge or under cold running water. Pat dry before marinating to help the breading stick.
Related
Looking for other quick recipes like this? Try these:
Dessert Pairing
These are my favorite desserts to serve with this fried Calamari:
Easy Deep Fried Calamari Recipe
Ingredients
Equipment
Method
- Prepare the Squid: Thaw squid overnight in the fridge or under cold running water. If needed, slice the squid tubes into ¾-inch rings. Place rings and tentacles in a large bowl.
- Marinate: Pour milk, lemon juice, and salt over the squid, then gently toss to coat. Cover and marinate in the fridge for 30 minutes to 2 hours for tender and flavorful calamari.
- Prepare the Breading Mixture: In a large bowl, combine the flour, baking powder, black pepper, oregano, garlic powder, and smoked paprika. Whisk well to ensure all ingredients are evenly mixed.
- Coat the Calamari: Using a slotted spoon, transfer the calamari from the milk mixture to the breading bowl, allowing excess milk to drip off. Toss calamari in the breading mixture until each piece is thoroughly coated. Shake off any extra breading and transfer coated pieces to a baking sheet.
- Fry the Calamari: Heat the avocado oil in a deep pot to 365°F (185°C) over medium heat. Working in batches, carefully add a portion of the calamari to the oil, spacing them out to avoid overcrowding. Fry for about 3 minutes, or until the calamari turns light golden brown, stirring occasionally to prevent sticking.
- Drain and Season: Using a slotted spoon, remove fried calamari and transfer to a paper towel-lined tray. Sprinkle with salt immediately. Repeat with remaining calamari until all are cooked.
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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