Crispy Fried Calamari
Crispy Fried Calamari is your next favorite appetizer! Learn the simple tricks on how to make them super tender yet deliciously golden and crunchy.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds large squid
- 1 cup milk
- 1 cup flour
- 1 cup cornstarch
- canola oil
- garlic powder to taste
- salt and pepper to taste
- lemons, cut into wedges
Instructions
- 1
Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard.
- 2
With a knife, cut the head and the ink sack from the tentacles. Set aside the tentacles. Peel the spotted outer membrane from the squid and discard.
- 3
Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Drain well and pat dry.
- 4
Cut the body into rings by slicing vertically or keep them whole depending on size.
- 5
In a bowl, place milk and cleaned squid. Marinate in the refrigerator for at least 30 minutes or up to 4 hours. Drain squid and discard milk.
- 6
In another bowl, combine flour and cornstarch. Stir to combine.
- 7
Toss the squid in the flour mixture to fully coat.
- 8
In a wide pan or wok over medium heat, heat about 3-inches deep oil to 350 F. Add coated squid in batches and deep-fry, turning as needed, for about 1 to 3 minutes or until crisp and golden.
- 9
With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet.
- 10
Season with garlic powder, salt, and pepper to taste. Serve immediately with lemon wedges or spicy vinegar.