Crispy Fried Calamari
This is a study in speed. If the squid spends more than two minutes in the hot oil, it turns to rubber; keep the heat high and the cook time short to maintain that snap.
Dryness is your best friend.
Excess moisture on the squid prevents the breading from sticking and causes violent splattering. Pat the rings and tentacles thoroughly with paper towels before dredging.
- Heavy-bottomed pot or Dutch oven
- Spider skimmer
- Wire cooling rack
- Thermometer
What goes in.
- 1 lbcleaned squid bodies and tentacles, cut into 1/2-inch rings
- 1 cupall-purpose flour
- 1/2 cupcornstarch
- 1 tspkosher salt
- 1/2 tspblack pepper
- 1 qtneutral oil, such as grapeseed or canola
- 1lemon, cut into wedges
Why cornstarch matters
Mixing cornstarch with the flour inhibits gluten development and pulls moisture away from the surface, creating a delicate, glass-like crust instead of a heavy, doughy breading.
The method.
Prepare the oil
Heat the oil in your pot to 375°F. Use a thermometer; if the oil is too cool, the calamari will soak it up and become greasy.
Mix the dredge
Whisk the flour, cornstarch, salt, and pepper together in a wide, shallow bowl.
Coat the squid
Toss the dried squid in the flour mixture in batches. Shake off the excess; you want a thin, uniform dusting, not a thick coat.
Fry
Drop the squid into the oil in small handfuls. Fry for 90 seconds to 2 minutes. The moment the rings float and turn a light straw color, pull them out.
Drain and serve
Transfer to a wire rack to drain. Sprinkle with extra salt while they are still hot and serve with lemon wedges.
Other turns to take.
Spicy Version
Add 1 teaspoon of smoked paprika and a pinch of cayenne to the flour mix.
Herb-Crusted
Toss the fried calamari with finely chopped fresh parsley and garlic chips immediately after removing from the oil.
When it doesn't go to plan.
Never overcrowd the pot, as this drops the oil temperature and leads to soggy results.
If you have time, soak the squid in milk for 30 minutes before dredging to ensure the meat stays tender.
Use a wire rack rather than paper towels to drain, as the steam trapped by paper towels will soften the crust.
The ones that keep coming up.
How do I know if the squid is done?
The exterior will be rigid and light gold. If you cut into one, the flesh should be opaque white, not translucent.
Can I reuse the frying oil?
Yes. Once cool, strain the oil through a fine-mesh sieve or cheesecloth to remove any burnt flour bits, store in a sealed container, and use within a week.
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