Crispy Fried Calamari is a lot easier to make at home than you might think! This recipe has a super crispy batter, fried to a golden brown crunch.
Ingredients
1lbcleaned calamaritubes cut into rings, and tentacles left whole
juice of 1/2 a lemon
2cupsflour
1/2tspcayenne
1/2tsppaprika
1tspsalt
1/2cupbuttermilk*
tallowfor deep frying
marinara sauce, lemon wedges, or aioli, for serving, optional
Instructions
Place the calamari into a bowl with the lemon juice, and let sit for 15 minutes. This will tenderize the calamari.
Preheat the tallow or your frying oil of choice to 375 degrees F, either in a deep fryer or a large cast iron pot, no more than 1/2 full.
In a medium bowl, whisk to combine the flour, cayenne, paprika, and salt. Add half of this mixture to another medium bowl. Place the buttermilk or milk in a third bowl. Place the three bowls on the counter in the following order: spiced flour, buttermilk, and spiced flour.
Remove the calamari from the lemon juice, then dredge each piece in the flour, shaking off any excess, then into the buttermilk, shaking off the excess, then back into the second bowl of flour. Repeat this process with all the calamari.
Fry the calamari in batches for about 2-3 minutes total, until golden brown. Then drain on a paper towel and immediately salt the calamari generously so the salt sticks. Serve with marinara sauce and lemon wedges, if desired. Enjoy!
Notes
*Please try to use real buttermilk for the best flavor, but you may use plain milk in a pinch.Cutting the squid: If cutting the squid into tubes yourself, I recommend cutting about 1/2" thick.Storing leftovers: Store in the fridge in an airtight container for up to 3 days, spread out on a piece of paper towel, to help absorb any excess oil. Know that it will never be as crispy as straight out of the fryer.Freezing: Store in an airtight container, spread out on a piece of paper towel to help absorb any excess oil, for up to 2 months. Know that it won’t be as crispy upon thawing. To thaw, I recommend placing the container in the fridge overnight.Reheating: If you truly want the crispiest results, deep fry it again, straight cold from the fridge, for about 2 minutes at 375F (or if straight from the freezer, add 1 extra minute). You may also try pan frying it over medium high heat for about 5 minutes, until lightly crisp and heated through. I do not recommend the microwave, as the squid will be soggy.