This post may contain affiliate links. Please read my disclosure policy for details.
As an Amazon Associate, I earn from qualifying purchases.
What is Calamari
This is my rockstar calamari: baby squid fried with red pepper and jalapeño, tossed in smoked paprika and dill, and stacked as high as it will go.
The trick is a lemon juice shake before the flour. It helps the coating cling so every ring and tentacle fries up evenly crisp. Serve it with my Tzatziki and Hot Honey Ranch.
Fried calamari became a staple of Italian-American restaurants in the 1970s, and today it is on bar and pub menus everywhere. The best versions are tender inside and lightly crisp outside, never chewy.
Baby squid fry in under two minutes, which keeps them tender. Serve them straight out of the oil with lemon or lime, tzatziki and hot honey ranch for dipping.
Key Technique: Hot and Fast
Squid turns rubbery if it cooks too long. At 190°C/375°F, 1 to 1.5 minutes is enough to crisp the coating while the squid stays tender.
FAQs
Why is my calamari rubbery?
It was cooked too long or the oil was not hot enough. Keep the oil at 190°C/375°F and fry in small batches.
Can I use frozen squid?
Yes. Thaw it fully and pat it dry before coating.
What oil temperature should I use?
About 190°C. Fry in small batches so the oil stays hot and the coating crisps fast.
How do I keep it crispy?
Drain it on a wire rack, not paper towel, season it right away and serve it immediately.
Can I air fry it?
You can, but it will not be as crisp. Spray the coated squid with oil and air fry at 200°C for 6 to 8 minutes, shaking halfway.
Other Recipes You May Like
Love the recipe?
Make sure to follow me on Instagram, TikTok, YouTube, and Pinterest to stay up to date with all of my content!
Sign up for my free newsletter to receive cooking tips & recipe updates!
If you made this recipe, send me a picture and tag it with #W2RECIPES.
I would love to see your re-creations on Instagram @willhkwong.
If you liked this recipe, Pin it to Pinterest! 👇🏻
Ginger Scallion Sauce is a versatile and flavorful condiment commonly used in Asian cuisine, particularly in Chinese…