Seafood & Shellfish
Crispy Fried Calamari
Tender squid rings and tentacles in a light, crunchy coating, with lemon and warm marinara.
- Prep
- 15 mins
- Cook
- 15 mins
- Total
- 1 hr
- Serves
- 6
- Level
- Medium
Squid goes rubbery if overcooked, so fry it fast in hot oil and in small batches. A milk soak softens it and the cornstarch in the flour keeps the crust crisp. Serve immediately.
Ingredients
Serves 6
Directions
- Combine the squid and milk in a bowl and refrigerate 30 minutes.
- Whisk the flour, cornstarch, salt, pepper and paprika together in a wide bowl.
- Heat 2 inches of oil in a heavy pot to 375°F (190°C).
- Drain the squid and toss a handful at a time in the flour mixture, shaking off the excess.
- Fry in small batches for 1 1/2 to 2 minutes, until pale golden. Drain on a wire rack or paper towels and keep the oil at 375°F (190°C) between batches.
- Sprinkle with salt, scatter with parsley and serve at once with warm marinara and lemon.
Tips and make-ahead notes
- Pat the squid dry after soaking if it is very wet.
- Overcrowding drops the oil temperature and makes the coating greasy.
- Best eaten immediately; it does not reheat well.
Nutrition per serving
- Calories
- 380
- Carbohydrates
- 42g
- Protein
- 24g
- Fat
- 12g
- Fiber
- 1g
- Sodium
- 920mg
Estimated. Values change with brands, portion sizes and substitutions.
