Crispy Fried Calamari Rings (Print Version)
Light, crunchy calamari rings with savory coating, ideal as a snack or appetizer. Serve with lemon and dip.
# Ingredients:
→ Main Ingredients
01 -
1 pound squid rings
02 -
1 cup buttermilk
→ Coating
03 -
1 cup all-purpose flour
04 -
1/2 cup cornmeal or breadcrumbs
05 -
1 teaspoon paprika
06 -
1/2 teaspoon garlic powder
07 -
Salt, to taste
08 -
Black pepper, to taste
→ For Frying and Serving
09 -
Vegetable oil, for deep frying
10 -
Lemon wedges, for serving
11 -
Optional: marinara sauce or garlic aioli, for dipping
# Steps:
01 -
Place squid rings in a bowl and pour buttermilk over them. Ensure rings are fully submerged and soak for 30 minutes to tenderize and promote coating adhesion.
02 -
Combine all-purpose flour, cornmeal or breadcrumbs, paprika, garlic powder, salt, and black pepper in a separate shallow dish. Mix thoroughly to distribute spices evenly.
03 -
Pour vegetable oil into a deep, heavy-bottomed pan to a depth of 2–3 inches. Heat oil to 350°F (175°C), monitoring temperature with a kitchen thermometer.
04 -
Remove squid rings from buttermilk, allowing excess to drip off. Dredge each ring in the flour mixture, pressing lightly to ensure an even coating.
05 -
Working in small batches, carefully lower coated squid rings into hot oil. Fry for 2 to 3 minutes, turning as needed, until golden brown and crisp. Avoid overcooking to prevent toughness.
06 -
Use a slotted spoon to transfer fried calamari to a plate lined with paper towels. Immediately sprinkle with additional salt while hot.
07 -
Plate fried calamari and serve promptly with lemon wedges and dipping sauce of choice on the side.
# Notes:
01 -
Pat squid rings thoroughly dry before soaking to minimize splattering during frying.