BEST HOMEMADE RECIPE OF FRIED CALAMARI
We can’t find a better recipe for fried calamari. It’s a beautiful way to satisfy that restaurant-appetizer need. Calamari, buffalo wings, mozzarella sticks, potato skins, and the rest of TGI Friday’s appetizer sampler are your sole desires in life. You know what I mean. Is this a problem for you?
Squid is breaded in a mixture of flour, semolina flour, and cornmeal before being fried. This combination provides crunch and depth.
There are two types of individuals in the world: those who favor calamari rings and those who prefer the squid’s tentacles.
The crispiest and crunchiest tentacles are a battle in our family. This recipe will yield some of the tastiest, crispiest calamari you’ve ever had!
Due to our love for this recipe, you should also check out our Chinese Salt and Pepper Squid recipe and combine the two for a truly unique feast that combines the best of the East and the West!
- 1 1/2 lb. of baby squid(with the hoods cut into rings and the tentacles separate)
- 5-6 cups of vegetable oil (for frying; plus 2 tablespoons)
- 1/2 cup of all-purpose flour
- 1/2 cup of semolina flour
- 1/3 cup of plain cornmeal
- 1/2 tsp. of Old Bay seasoning
- 1/2 tsp. of salt
- Black pepper (to taste)
- Prepare your squid. Wash it well in cold water after rinsing. To ensure that all of the tentacles are intact, make a single incision through the hood and remove the tentacles one at a time. These chunks can be sliced in half lengthwise to make them easier to eat if you use larger squid. Each piece of calamari must be around the same size to cook at the same rate.
- Fill a medium-sized deep pot with oil to within 4 inches of the pot. Make sure the oil is at 325 degrees Fahrenheit before using it.
- You can prepare the dry ingredients while the oil is heating. A bowl should be filled with all-purpose flour, semolina, cornmeal, Old Bay seasonings, and salt and pepper. Remove from consideration.
- You’re ready to begin dredging your squid when the oil reaches the proper temperature. Work in tiny batches of calamari fistfuls. Squeeze the squid gently to remove excess liquid before dredging it in the dry mixture.
- Lower the calamari into the boiling oil using a long-handled strainer or a slotted spoon. The calamari pieces should be gently shifted back and forth. Let them cook for about 2 to 2 1/2 minutes until golden brown. Drain the calamari on a paper towel-lined plate before serving. One calamari piece should be enough to check for saltiness. After cooking, you can add more salt to your liking by sprinkling it on immediately. Fry the squid in tiny batches until all of it has been cooked.
- It’s best served with marinara or tartar sauce and a couple of lemon slices. Let yourself be amazed at the prospect of making restaurant-quality calamari appetizers in your own home.