Crispy Fried Calamari: Quick and Simple Family Favorite

Getting a delicious meal on the table while juggling a busy family life can feel like a balancing act. That’s why this Crispy Fried Calamari recipe is a lifesaver—it serves up flavorful seafood perfection in under thirty minutes. Perfect for both picky eaters and adventurous palates, this dish will quickly become a family favorite, transforming any ordinary evening into a special seafood night.

Why This Recipe Works

• Quick fry time ensures a light, crispy texture with minimal greasiness.
• Simple ingredients make it budget-friendly and kid-approved.
• Utilizing cornstarch ensures an irresistibly crisp coating.

Ingredients

• 1 lb squid, cleaned and cut into rings
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1/2 tsp paprika
• Vegetable oil, for frying
• 1 cup buttermilk
• 1 lemon, cut into wedges for serving
• Marinara sauce or aioli, for dipping

Equipment Needed

• Deep frying pan or pot
• Mixing bowls
• Wire rack or paper towels
• Tongs

Instructions

Step 1: Prepare the Squid

Start by rinsing the cleaned squid in cold water, then pat it completely dry with paper towels. For the best results, remove as much moisture as possible to prevent oil splatters during cooking. Drying is essential for achieving a truly crispy texture later on. Sprinkle the squid rings lightly with 1/2 teaspoon of salt, setting them aside to rest on a separate clean towel.

Step 2: Mix the Dry Coating

In a large mixing bowl, combine the all-purpose flour, cornstarch, remaining 1/2 teaspoon salt, black pepper, and paprika. Be sure to whisk well so the flavors are evenly distributed. This mixture will ensure a light yet crispy coating, thanks to the cornstarch, which is an excellent tip for anyone trying to mimic restaurant-quality crunch at home.

Step 3: Dip in Buttermilk

Pour the buttermilk into a separate shallow dish. Working in small batches, submerge the squid rings in the buttermilk, allowing excess liquid to drip off. This step introduces a slight tang and moisture that helps the flour coating adhere well. For even coating, lightly shake each piece, ensuring it’s adequately covered before moving to the next step.

Step 4: Coat and Shake Off Excess

Transfer the buttermilk-dipped squid rings into the prepared flour mixture. It’s a good practice to use one hand for wet ingredients and the other for dry to keep things less messy. Gently press the flour mixture onto the rings to ensure strong adherence, then give them a gentle shake to remove any excess before frying. Organize them on a plate, ready for frying.

Step 5: Fry the Calamari

Heat about 1.5 inches of vegetable oil in a deep frying pan or pot to 350°F. A simple way to test the oil is to drop a small piece of batter in; it should bubble and rise to the surface. Carefully place the coated calamari into the hot oil using tongs, frying in batches for around 2-3 minutes until golden brown. Overcrowding the pan could yield soggier results, so take your time.

Step 6: Drain and Serve

Once fried, use the tongs to transfer the calamari to a wire rack or paper towels to drain any excess oil. This technique, rather than stacking them on a plate, helps keep them crispy. Finally, serve your freshly fried calamari with lemon wedges for squeezing, and with a side of marinara or aioli for dipping—a quick citrus touch heightens the flavors marvelously!

Tips and Tricks

To achieve an extra airy texture, consider adding a teaspoon of baking powder to the flour mixture. If you’re short on time, pre-sliced calamari rings from your grocery store’s frozen section save on preparation while still offering great taste. Don’t skimp on drying the squid before coating—it’s key for crispiness. If you’re low on buttermilk, a quick substitute is mixing 1 cup of milk with a tablespoon of vinegar or lemon juice, letting it sit for 10 minutes.

Recipe Variations

• Spicy: Add a pinch of cayenne pepper to the flour mix for a kick.
• Herb-Crusted: Mix in a tablespoon of dried oregano and basil with the flour.
• Panko-Breaded: Swap half the flour with panko breadcrumbs for an extra crunch.
• Citrus Zest: Add lemon or lime zest to the flour mix for a fresh twist.

Frequently Asked Questions

Can I use frozen squid?
Yes, you can use frozen squid, but make sure to thaw it completely and pat it dry before starting the recipe. This step ensures it absorbs less oil and achieves maximum crispiness.

What can I serve with fried calamari?
Fried calamari pairs well with a light salad, garlic bread, or even alongside seafood pasta. Dipping sauces like marinara, aioli, or tartar sauce complement the dish wonderfully.

How do I store leftovers?
Let any leftovers cool completely, then store them in an airtight container in the refrigerator for up to two days. To reheat, use an oven or air fryer at 375°F to restore crispiness.

Can I make this gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum for a similar texture. Ensure the cornstarch and all other ingredients are gluten-free certified.

What oil is best for frying?
Vegetable oil is a great choice due to its high smoke point and neutral flavor, but canola or peanut oil work well too, offering similar qualities for fried dishes.

Summary

This quick Crispy Fried Calamari is perfect for hectic weeknights, balancing flavor and convenience while keeping the cleanup minimal. It’s a surefire hit with both kids and adults, transforming family dinners into something special.