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
Scale
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.
