Fried Calamari

How to Make Fried Calamari

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1. Put the squid in a bowl with the milk, turn to coat, and leave in the fridge for 30 minutes.

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2. Mix the flour, semolina, salt, pepper and paprika in a shallow dish.

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3. Heat the oil in a deep, heavy pan, no more than half full, to 190°C / 375°F.

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4. Lift the squid out of the milk with a slotted spoon, let the excess drip off, and toss it in the flour mixture, shaking off the excess.

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5. Fry the squid in 3 or 4 batches for 1.5 to 2 minutes each, until light golden and crisp. Lift out and drain on kitchen paper, and let the oil come back to temperature between batches.

   Mark done Start 5 min timer

6. Sprinkle with a pinch of salt and serve at once with the lemon wedges and the warm marinara sauce.

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Tips for Making Fried Calamari

• Fry for no more than 2 minutes. Squid turns from tender to rubbery quickly, and the coating is golden by then.
• Shake off the excess flour. A thick coat goes gummy in the oil, and a thin one crisps.
• Fry in small batches. Too many pieces at once lower the temperature, and the coating soaks up oil instead of crisping.

What to Serve with Fried Calamari

• Warm marinara sauce
• Lemon wedges
• Crisp white wine

Storing & Reheating Fried Calamari

Best eaten straight from the fryer. Leftovers keep in the fridge for a day but turn chewy, and are best reheated for 5 minutes on a rack in a 220°C oven. Not suitable for freezing.

Fried Calamari FAQ: Common Questions

Fried Calamari Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.