When I’m entertaining, I like to put out a variety of hot appetizers such as baked potato skins, cheesy spinach dip and this fresh and crispy fried calamari.
Every time I go out to eat, if I see fried calamari on the menu, I must order it. This is one of my all time favorite appetizers! I’ve learned to make this dish at home, and it’s actually much simpler than it appears.
What is calamari?
Calamari is another name for squid, and it is widely available and relatively inexpensive. You can find fresh calamari in the seafood department of many grocery stores, or frozen squid in a bag in the freezer aisle. Calamari is often sold in rings, or as whole squid with both bodies and tentacles. I prefer to make this recipe with both the bodies and tentacles, but if you can only find rings, that will work just fine.
How to clean squid
If you’re purchasing whole squid, you’ll need to cut and clean them so that they’re ready for frying. The first step is to rinse your squid under cool water, then pull the tentacles away from the body. Slice the head off the tentacles and discard. Remove the beak from the tentacles. Clean any innards out of the body of the squid, and remove the clear quill. If there is a membrane on the outside of the squid, remove it, then cut off the large fin on each side of the body. Slice the body into rings. Use the rings and tentacles as directed in the recipe.
How do you make fried calamari?
The first step in this recipe is to marinate the squid in buttermilk. Mix together flour and seasonings to create the coating for the squid. Dredge the calamari in the seasoned flour, then place it in a pot of hot oil to cook. Drain, then serve immediately with your choice of sauce on the side.
How do you tenderize calamari?
For this recipe, I use buttermilk to tenderize the calamari. As an added bonus, the buttermilk also adds a lot of flavor and helps the coating to stick to the seafood. You can also use regular milk or lemon juice to tenderize your squid.
Tips for the perfect fried calamari
Be sure to use a frying thermometer to keep your oil at the appropriate temperature. If the oil is too hot, the squid can burn. If the oil is too cold, the squid can absorb excess oil and become greasy. Fried calamari is best when it’s served immediately. You can store and reheat calamari in the oven, but there’s a chance that the squid will become rubbery from the extended baking time. I like to serve my fried squid with cocktail sauce, but other great options include marinara sauce or lemon aioli. Be sure to cut your squid bodies into similar sized rings so that they cook at the same rate.
Fried calamari variations
I typically make this recipe as written, but you can add other spices and ingredients to customize it to your tastes.
Fritto Misto: Turn this into a mixed fried platter by doubling the amount of seasoned flour and adding other ingredients to fry such as small shrimp, fennel wedges, lemon slices or mushrooms. Breading: If you prefer a crunchier coating, add 1/4 cup of cornmeal or seasoned breadcrumbs to the flour mixture. Seasonings: While I typically stick with a mix of paprika, salt, pepper and garlic powder, you can add other seasonings such as cayenne pepper, onion powder, Italian seasoning, dried parsley, or Old Bay seasoning.
Once you make this dish at home, you’ll never need to order it at a restaurant again! It looks impressive, but no one needs to know how easy it really is to make.
More great appetizer options
Taco Sliders Reuben Dip Fried Shrimp Sweet and Sour Meatballs Baked Chicken Wings
Fried Calamari Video
