Fresh calamari rings are tenderized in buttermilk, seasoned with garlic and paprika, and fried in crispy panko breadcrumbs. Fried calamari done right is full of flavor and irresistible!
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One thing I can't stand is a rubbery, tough piece of squid when I have calamari. Especially when I'm paying good money to eat it. So I make it at home. I may be one of those millennials killing the restaurant industry.
Oops.
I love a good fried calamari. It's gotta be breaded well, be super crispy and crunchy, the squid nice and tender. This recipe, I would say, is the best calamari recipe ever. When I want to go all 'Italian restaurant' on my family, these satisfy our need for our favorite appetizer before getting into some serious pasta work like our recent fave, bolognese on tagliatelle. Yum.
Even Greyson loves when I fry up calamari, he always asks for some the moment it gets set onto the paper towels. His little toddler hands start popping up over the counter reaching for the plate with a quickness!
I tenderize the squid in buttermilk overnight, because nothing is worse than a tough, rubbery ring of calamari. And with the breading I use flour, baking powder to kind of lighten it and keep it crispy aaaand....panko! Yes, panko breadcrumbs give it an extra crunch and don't do the whole over-heavy coating that normal breadcrumbs can give you.
Fry it up good in oil about 350 degrees F for a couple of minutes. If you don't have a thermometer, it's around the medium setting on your stove. And let drain! Last thing anyone wants is a super greasy piece of seafood, so drain those suckers in one layer on a paper towel-lined plate. Get a second plate if necessary.
Serve it with marinara sauce or sweet chili sauce, like they do at Ruth's Chris Steakhouse. I promise it's a match made in heaven.
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Calamari Fritti (Fried Calamari)
Ingredients
For the buttermilk soak:
- 1½ lbs cleaned squid rings and tentacles, fresh or thawed from frozen
- 1 cup buttermilk
- 2 cloves garlic, smashed
- 3–4 sprigs fresh thyme
- peel of 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the dredge:
- ¾ cup all-purpose flour, or rice flour
- ¼ cup cornstarch
- 1 cup panko breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano, or Italian seasoning, optional
For frying:
- Neutral high-heat oil, canola, vegetable, or peanut
- Flaky sea salt, for finishing
- Finely grated lemon zest, for finishing
- Lemon wedges, for serving
Instructions
- Pat the squid dry with paper towels. In a medium bowl, whisk together the buttermilk, garlic, thyme, lemon zest, salt, and pepper. Add the squid and stir to coat. Cover and refrigerate for 30 minutes, or up to 1 hour max. Any longer and the texture can get too soft.1½ lbs cleaned squid rings and tentacles, 1 cup buttermilk, 2 cloves garlic, 3–4 sprigs fresh thyme, peel of 1 lemon, 1 teaspoon kosher salt, ½ teaspoon black pepper
- In a shallow dish, whisk together the flour, cornstarch, panko, salt, pepper, garlic powder, onion powder, paprika, and dried herbs. Set aside.¾ cup all-purpose flour, ¼ cup cornstarch, 1 cup panko breadcrumbs, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon dried oregano
- Pour oil into a heavy-bottomed deep skillet or Dutch oven to about 2 inches deep. Heat to 350°F over medium-high heat, using a candy thermometer to monitor the temperature.Neutral high-heat oil
- While the oil is coming to temperature, remove squid from the marinade, shaking excess marinade off. Working in batches, toss the squid in the dredge mixture, pressing lightly so the coating adheres. Let them rest for 5 minutes on a wire rack.
- Fry the squid in the heated oil in batches for 60–90 seconds, until floating, golden, and crisp. Don’t overcrowd the pan, work in small batches to keep the oil temperature steady. Use a slotted spoon or spider to transfer to a wire rack with paper towel underneath it to catch any dripping oil.
- While still hot, sprinkle with flaky sea salt and extra lemon zest. Serve immediately with lemon wedges and your favorite dipping sauce!Flaky sea salt, Finely grated lemon zest, Lemon wedges
Nutrition Information
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