Fried Calamari
Published March 31, 2022
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 1cup whole milk or buttermilk
- Kosher salt (Diamond Crystal)
- 1pound squid tubes and tentacles, cleaned, rinsed and patted very dry
- 1½cups all-purpose flour
- ⅓cup cornstarch
- 2tablespoons baking powder
- 2teaspoons paprika or black pepper (optional)
- Neutral oil, such as canola or vegetable, for shallow frying
- Lemon wedges and/or warmed marinara sauce, for serving
Nutritional analysis per serving (4 servings)
680 calories; 40 grams fat; 4 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 11 grams polyunsaturated fat; 55 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 25 grams protein; 643 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, stir together the milk and 2 teaspoons salt. Cut the squid tubes ¾-inch thick, then add to the milk mixture along with the tentacles. Let sit for 5 minutes or up to 1 hour. (Refrigerate if soaking for more than 15 minutes.)
- Step 2
In a large bowl, stir together the flour, cornstarch, baking powder, and paprika or black pepper (if using). Use your hands to shake excess milk from the squid, then transfer to the flour mixture. Toss until well coated; you may need to open up the tubes to ensure their insides are coated in flour.
- Step 3
In a large (12-inch) cast-iron skillet or Dutch oven over medium, heat ½ inch of oil to 375 degrees. Line a plate or sheet pan with paper towels. Add a handful of the squid to the oil and cook until golden brown, 1 to 3 minutes. Stir only after the coating seems to have set. (Any sooner and the coating could fall off.) Use a slotted spoon or tongs to transfer to the lined plate. Season with salt.
- Step 4
Return the oil to 375 degrees, fish out any browned bits, and repeat with the rest of the squid in batches. Eat with a squeeze of lemon and/or dunked in marinara sauce.
Private Notes
Comments
A combination of corn starch and rice flour will give you a nice, light coating that browns well and has good crunch.
Things about this recipe that Italians wouldn’t understand: 1. Why would you want to reduce or eliminate the “fishiness” of fish? 2. Why would you try to fry squid in only half an inch of oil?
1. Some people don't like "fishiness". 2. Not everyone has a deep fat fryer.
This was a mixed bag for me. The first batch cooked well, but not a lot of golden browning or flavour. Second batch would never crisp up. I think watching the temp is very important.
Non-dairy variation for the 1 hr soak: - 1 lb rinsed squid - 20 oz. cashew milk (or any nut milk) - 1 tbsp extra virgin olive oil - 2-3 tsp. kosher salt - juice of 2 lemons Drained and coated the squid in a flour mixture 1:3 ratio semolina to standard baking flour, fried in 1-2 inches of olive oil (just keep an eye on the temperature to make sure it doesn't go past the smoke point) and let the fried squid cool on a baking rack placed over a sheet pan lined with paper towels.
Made this as is, and it was wonderful. Don’t forget to season (as Alison says) with salt when you pull them out of the oil!