Crispy Fried Calamari (2024)

FAQs

How do you keep fried calamari crispy? ›

Just place them on a cooling rack set over a baking sheet.

If you've ever seen a high-volume restaurant or fast-food chain kitchen in action, you'll notice that they keep deep-fried foods like crispy, fried chicken wings on perforated trays that act in much the same way as the cooling rack and baking sheet combination.

Soak the rings in a solution of salted milk for 30 minutes (refrigerated) before cooking. I shared this earlier, but this is the trick to tenderizing the calamari meat and it also helps tame the fishy taste. For crispy fried calamari, coat the rings in a mixture of flour, cornstarch, and baking powder!

I also soak my calamari in a water, baking soda, and salt bath for 15 minutes before frying to help ensure a more tender texture. Some people prefer to soak in milk as the lactic acid helps to tenderize the calamari. If you choose to do this, use enough milk to cover the calamari. This will also yield a thicker batter.

The key to tender rings and tentacles is to soak them in salted milk overnight. I soaked them in both milk and milk with salt and found that the calamari soaked in milk and salt were even more tender than those soaked in milk.

What's the Best Oil to Fry Calamari In? Any high-smoke-point oil — like vegetable, canola, or peanut oil — will work for frying calamari. I recommend an oil with a very mild flavor so that the delicate calamari flavor shines through.

If the oil temperature is too low, the calamari will absorb too much oil and become soggy, or will lose its breading all together. On the other hand, if the oil is too hot, the outside will cook faster than the inside.

Whether you're frying up a batch or throwing it on the grill, you want to give your calamari just enough time to turn opaque and curl at the edges – that's when you know it's ready.

2 Holding the body, gently pull out the head, intestines, ink sac, and clear skeleton; discard innards. 3 Working from the cut end of the body, grasp the thin skin. Peel back toward the tip and discard. 4 Rinse squid body and tentacles before cooking.

Calamari is Rich in Protein

In a simple 3 ounce serving of calamari, you can find 13 grams of protein. Protein is especially helpful for building muscle and helping your body to sustain energy. If your diet lacks protein based foods, calamari could be a good one to add to the mix!

Why is my calamari not crispy? ›

If you fry too much at once, the oil temperature will drop too much and the result will be soggy and greasy calamari. Fry until lightly golden but not more than 2 minutes to keep calamari tender. Place fried calamari on paper-towel lined dish. Season to taste with salt and pepper while hot.

Reheat calamari in a deep fryer at 350° for 2-3 minutes, or until the calamari pieces float to the top. Remove with a slotted spoon, and place immediately on a paper towel lined dish or wire rack for a couple of minutes.

Pick out fresh or frozen squid that has already been cleaned and sliced into 1/8 inch rounds that are cut in 1-inch segments (if it is available). Prep Beforehand: A simple way to prevent your calamari from having a chewy texture is to soak it in buttermilk for an hour before frying it. This will tenderize it.

Place the plate into the refrigerator and let the food sit for at least 60 minutes. This helps the coating to harden a bit, which will keep it on the food.