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This crispy fried calamari is a golden crunchy appetizer with a tender melt in your mouth interior that never fails to impress at gatherings. Inspired by Mediterranean flavors this dish has become one of my go to starters for dinner parties always served with a bold garlic aioli and lemon wedges for that perfect tangy kick.
I first made this calamari for a summer evening get together and since then it has become our family’s most requested appetizer.
Ingredients
- Squid: fresh or frozen provides the base for tender rings and delicious tentacles
- Whole milk: softens the squid for a melt in your mouth bite
- Flour: coats the squid for golden crispiness
- Cornflour: adds extra crunch and lightness
- Baking powder: helps puff the coating while frying
- Lemon: adds brightness and cuts through the richness
- Fresh parsley: offers a pop of color and herbaceous finish
- Kosher salt and pepper: season the squid for maximum flavor
- Garlic confit or fresh garlic: infuses the aioli with deep savory notes
- Olive oil: builds richness in the aioli and enhances Mediterranean flavor
- Neutral oil: lightens the aioli and balances the olive oil
- Egg: acts as the base for the creamy aioli
- Dijon mustard: helps emulsify the aioli while adding zing
- Smokey paprika and cayenne pepper: bring warmth and depth to the aioli
Instructions
- Make the Aioli:
- Combine garlic oil egg mustard lemon juice paprika cayenne and salt in a narrow container and blend with an immersion blender until emulsified and thick set aside
- Clean the Squid:
- Remove tentacles and head from body rinse well remove internal organs and clear quill peel off purple membrane cut off fins and separate beak from tentacles then rinse everything again
- Slice the Calamari:
- Cut the cleaned squid tubes into rings about one inch wide and set aside
- Soak the Calamari:
- Mix milk and kosher salt in a bowl submerge the calamari cover and refrigerate for thirty minutes to tenderize
- Prepare the Coating:
- On a tray mix flour cornflour baking powder and season generously with salt and pepper
- Coat the Calamari:
- Remove squid from milk shake off excess then dredge in flour mixture toss well and place into a colander to rest
- Heat the Oil:
- Bring oil to three hundred sixty degrees fahrenheit in a large pot ensure depth is at least four inches for proper frying
- Fry the Calamari:
- Gently lower coated squid into oil using tongs or a slotted spoon fry for three to four minutes until golden and crispy then transfer to a cooling rack lined with paper towels
- Serve and Garnish:
- Season with salt sprinkle with fresh parsley and serve with aioli and lemon wedges while hot
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Storage Tips
Crispy fried calamari is best enjoyed immediately but if needed you can store leftovers in an airtight container in the fridge for up to one day. Reheat gently in a hot oven or air fryer to regain some crispiness though the texture will not be the same. Uncoated raw calamari freezes well for up to three months and can be breaded and fried straight from thawed.
Ingredient Substitutions
If garlic confit is not available use a fresh garlic clove though the flavor will be sharper. For milk alternatives try buttermilk or milk with a squeeze of lemon. You can swap parsley with fresh dill or basil for a different herbal note. For the aioli a store bought mayo base with added spices can save time in a pinch.
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Serving Suggestions
Serve fried calamari as an appetizer with a small bowl of aioli or marinara sauce. It pairs well with a crisp white wine like Pinot Grigio or a citrusy cocktail. For a larger spread add olives flatbread and a fresh green salad for a full Mediterranean inspired meal.
Cultural & Historical Context
Calamari is a beloved dish across many Mediterranean cultures particularly in coastal Italy and Greece where squid is abundant. Fried calamari became especially popular in American restaurants during the nineteen eighties and is now a staple appetizer in seafood and tapas menus.
The tentacles are always the first to disappear on the platter in my house and they crisp up so beautifully I always sneak a few before serving.
Recipe FAQs
- → Why soak calamari in milk before frying?
Soaking calamari in salted milk helps tenderize the squid, reducing the risk of it turning rubbery or chewy after cooking.
- → Can I use frozen squid instead of fresh?
Yes, frozen squid works well. Just be sure to defrost it thoroughly and pat it dry before flouring and frying.
- → What oil is best for frying calamari?
Extra virgin olive oil adds a lovely flavor, but you can also use a blend of olive oil and neutral oil like peanut oil for balance.
- → How do I know when the oil is hot enough?
Use a thermometer and aim for 360°F (180°C). If unavailable, test with a bit of flour—bubbling means it's ready.
- → What should I serve with fried calamari?
Garlic aioli, marinara sauce, lemon wedges, chopped parsley, or cracked pepper all make excellent accompaniments.
- → Can I reheat leftover calamari?
Reheating isn’t ideal as it gets soggy. Instead, freeze unused uncooked calamari and fry fresh portions as needed.