Crispy Calamari
Experience the perfect crunch with this foolproof crispy calamari recipe. Tender squid rings are soaked in buttermilk, dredged in a seasoned flour-cornstarch blend, and fried to golden perfection for the ultimate seafood appetizer.
Prep
20m
Cook
10m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1 lb 450 g | Calamari rings and tentacles |
| 1 cup 240 ml | Buttermilk |
| 1.5 cups 190 g | All-purpose flour |
| 0.5 cup 65 g | Cornstarch |
| 1 tsp 5 g | Fine sea salt |
| 1 tsp 2 g | Smoked paprika |
| 0.5 tsp 2 g | Black pepper |
| 3 cups 710 ml | Vegetable oil for frying |
2 Method
Step 1. Rinse the calamari under cold water and pat them extremely dry with paper towels; moisture is the enemy of crispiness.
Step 2. Place the calamari in a bowl and pour the buttermilk over them. Let soak for 20 minutes in the refrigerator to tenderize.
Step 3. In a large shallow dish or heavy-duty plastic bag, combine the flour, cornstarch, salt, paprika, and black pepper.
Step 4. Heat the vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C).
Step 5. Working in batches, remove calamari from the buttermilk, shaking off excess, and toss in the flour mixture until well coated.
Step 6. Carefully drop the coated calamari into the hot oil. Fry for 2-3 minutes until the coating is golden brown and crispy.
Step 7. Use a slotted spoon to transfer the fried calamari to a wire rack or paper-towel-lined plate. Serve immediately with lemon wedges.
💡 Chef's Tips
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Do not overcrowd the pot while frying, as this drops the oil temperature and leads to soggy calamari.
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Using a mix of flour and cornstarch creates a lighter, crispier texture than flour alone.
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Ensure the oil returns to 350°F between every batch.
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Soaking in buttermilk helps break down the proteins, ensuring the squid remains tender.
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