If you’re craving a dish that’s irresistibly crunchy yet tender, packed with zesty brightness and perfect for sharing, then this Crispy Fried Calamari with Lemon and Dipping Sauces Recipe is your new go-to. The delicate squid rings are coated in a seasoned, crispy batter that practically melts in your mouth, while the fresh lemon wedges and flavorful dips add that exciting punch of acidity and creaminess. Whether served as an appetizer or a fun main, this recipe balances simplicity with spectacular flavor in every bite, making it a star at any table.
Ingredients You’ll Need
The beauty of this Crispy Fried Calamari with Lemon and Dipping Sauces Recipe lies in its straightforward ingredients that combine to create magic. Each element, from the aromatic spices to the buttermilk soak, plays a crucial role in unlocking that perfect crispy texture and bright flavor.
- 1 pound calamari (squid), cleaned and sliced into rings: The main star, fresh calamari sliced for even cooking and bite-sized pieces.
- 1 cup all-purpose flour: Provides the base for the crispy coating that holds all the flavor.
- 1/2 cup cornstarch: Adds extra crispness making the crust beautifully light and crunchy.
- 1 teaspoon garlic powder: Infuses a subtle savory depth to the coating.
- 1 teaspoon smoked paprika: Delivers a smoky warmth and stunning color to the crust.
- 1/2 teaspoon salt: Enhances the natural flavors of the calamari and seasoning.
- 1/2 teaspoon black pepper: Adds a mild kick to balance the delicate seafood.
- 1 cup buttermilk (or regular milk): Tenderizes the calamari and helps the coating stick perfectly.
- Vegetable oil (for frying): Essential for achieving that gorgeous golden crunch.
- Lemon wedges (for serving): Brightens every bite with a burst of fresh citrus.
- Marinara sauce or aioli (optional, for dipping): Creamy or tangy dips that complement the crispy calamari beautifully.
How to Make Crispy Fried Calamari with Lemon and Dipping Sauces Recipe
Step 1: Prepare the Calamari
Start by cleaning the calamari if it’s not pre-cleaned, then slice it into uniform rings about half an inch thick. Pat the rings dry with paper towels to ensure the coating sticks well and the calamari fries up crisp and not soggy.
Step 2: Make the Coating
In a mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper. This blend will season the calamari and create that amazing, crunchy texture we all love.
Step 3: Soak the Calamari in Buttermilk
Pour the buttermilk into a separate bowl and soak the calamari rings for about 10 minutes. The acidity in the buttermilk tenderizes the squid and makes sure the flour coating will cling perfectly.
Step 4: Heat the Oil
Heat vegetable oil in a deep skillet or fryer to around 350°F (175°C). Maintaining this temperature is key to achieving that crisp exterior without absorbing too much oil.
Step 5: Coat and Fry the Calamari
Dredge the soaked calamari rings in the flour mixture, ensuring each ring is coated evenly. Fry them in small batches to avoid overcrowding the pan, cooking each batch for 2-3 minutes until they turn golden and irresistibly crispy.
Step 6: Drain and Serve
Once fried, transfer the calamari to a plate lined with paper towels to drain excess oil. Garnish with fresh lemon wedges and serve immediately with your favorite dipping sauces for that unforgettable crunch and burst of flavor.
How to Serve Crispy Fried Calamari with Lemon and Dipping Sauces Recipe
Garnishes
Nothing elevates this dish quite like the bright zest of lemon wedges. The citrus enhances the mild seafood flavor and cuts through the richness of the fried coating. Fresh parsley or a sprinkle of flaky sea salt also adds a lovely finishing touch if you want a little green and a pop of seasoning.
Side Dishes
This recipe pairs wonderfully with light, refreshing sides such as a crisp arugula salad, grilled vegetables, or even a tangy coleslaw. These sides add balance and keep the meal vibrant and satisfying without overwhelming the delicate calamari.
Creative Ways to Present
For a fun twist, serve your crispy calamari in mini paper cones lined with parchment, perfect for parties or casual gatherings. You can also create a platter with assorted dipping sauces like spicy aioli, cool tzatziki, or traditional marinara to delight guests with variety and color.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the fried calamari in an airtight container and place it in the refrigerator. It’s best eaten within one day as the coating can lose its crunch over time.
Freezing
Freezing fried calamari is possible but not ideal because it tends to get soggy upon reheating. If you must freeze, freeze the calamari in a single layer on a baking sheet before transferring to a freezer bag to keep them from sticking together.
Reheating
To revive that crispy texture, reheat leftover calamari in an oven or air fryer set at 375°F for about 5-7 minutes. Avoid the microwave as it can make the coating chewy instead of crisp.
FAQs
Can I use frozen calamari for this Crispy Fried Calamari with Lemon and Dipping Sauces Recipe?
Yes! Just make sure to thaw it completely and pat dry thoroughly to remove excess moisture before coating. This will help achieve the best crispy crust.
What’s the best dipping sauce for crispy fried calamari?
Classic options like marinara or aioli work beautifully, but you can also experiment with spicy sriracha mayo or a tangy lemon-garlic yogurt sauce for extra flavor.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and use cornstarch or rice flour. The calamari will still come out light and crispy.
Is buttermilk necessary for soaking?
Buttermilk adds tenderness and helps the coating stick, but regular milk or even a simple water soak works if you don’t have buttermilk on hand.
How long should I fry the calamari rings?
About 2-3 minutes per batch until they turn golden brown and crisp. Overcooking can make the calamari rubbery, so keep an eye on them.
Final Thoughts
I truly hope you give this Crispy Fried Calamari with Lemon and Dipping Sauces Recipe a try soon. It’s one of those wonderfully simple dishes that feels special every time you make it, guaranteed to impress family and friends alike. The crunch, the zest, and those irresistible dipping sauces will have everyone coming back for seconds and loving every bite.
Print
Crispy Fried Calamari with Lemon and Dipping Sauces Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Description
Crispy and flavorful fried calamari rings coated in a seasoned flour and cornstarch batter, soaked in buttermilk for tenderness, then deep-fried to golden perfection. Ideal as an appetizer or a tasty snack served with lemon wedges and your choice of marinara sauce or aioli.
Ingredients
Seafood
- 1 pound calamari (squid), cleaned and sliced into rings
Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Soaking Liquid
- 1 cup buttermilk (or regular milk as a substitute)
Frying
- Vegetable oil (for frying)
Serving
- Lemon wedges (for serving)
- Marinara sauce or aioli (optional, for dipping)
Instructions
- Prepare the Calamari: Clean and slice the calamari into uniform rings. Pat them dry thoroughly with paper towels to remove any excess moisture, which helps the coating stick better.
- Make the Coating: In a medium bowl, combine the all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper. Mix well to evenly distribute the spices.
- Soak in Buttermilk: Pour the buttermilk into a separate bowl. Soak the calamari rings in the buttermilk for 10 minutes, which helps tenderize the squid and adds flavor.
- Heat Oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Use enough oil to allow the calamari rings to float and fry evenly without sticking together.
- Coat and Fry: Remove the calamari from the buttermilk and dredge thoroughly in the seasoned flour and cornstarch mixture, ensuring each ring is well coated. Fry the calamari in small batches for 2-3 minutes until they are golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.
- Serve: Drain the fried calamari on paper towels to remove excess oil. Serve immediately garnished with lemon wedges and accompanied by marinara sauce or aioli for dipping, if desired.
Notes
- Patting the calamari dry before soaking and coating is essential for a crispy crust.
- Do not overcrowd the frying pan to prevent the temperature from dropping and the calamari becoming soggy.
- Use fresh or thawed calamari rather than frozen for best texture.
- Buttermilk soaking helps tenderize and adds subtle flavor, but regular milk can be used if preferred.
- Serve immediately to enjoy the calamari at its crispiest.
