Fried Calamari
Tender squid rings and tentacles soaked in buttermilk, tossed in seasoned flour and fried crisp and golden in under two minutes. Served with marinara and lemon. Serves 4.
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Calamari fritti is the appetizer at every Italian-American restaurant, and it is easy at home. A short soak in buttermilk keeps the squid tender, and a light coating of flour and cornmeal fries up crisp and golden.
The secret is speed: squid needs only a minute or two in hot oil. Any longer and it turns rubbery.
Ingredients
- 1 1/2 pounds cleaned squid, bodies cut into 1/2-inch rings, tentacles left whole
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/4 cup fine cornmeal or semolina
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Vegetable oil, for frying
- 1 cup marinara sauce, warmed
- Lemon wedges and chopped parsley, for serving
Instructions
- Soak. Soak the squid in buttermilk in the refrigerator for 30 minutes.
- Heat the oil. Heat 2 inches of oil in a heavy pot to 375°F.
- Coat. Mix the flour, cornmeal, salt, pepper and paprika. Lift the squid from the buttermilk, let excess drip off, and toss in the flour mixture. Shake off the excess.
- Fry. Fry in small batches for 1 to 2 minutes, until light golden and crisp. Drain on a rack and sprinkle with salt.
- Serve. Serve right away with warm marinara, lemon wedges and parsley.
Tips
- Fry in small batches so the oil stays hot and the coating stays crisp.
- Frozen cleaned squid works well; thaw it in the refrigerator.
Questions about this recipe
- Why is my calamari chewy?
- It was cooked too long. Squid needs only 1 to 2 minutes in hot oil.
- Can I make calamari in an air fryer?
- Yes. Spray the coated squid with oil and air-fry at 400°F for 7 to 8 minutes, shaking halfway.
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