Crispy Fried Calamari


  • 1 lb cleaned calamari tubes cut into rings, and tentacles left whole
  • juice of 1/2 a lemon
  • 2 cups flour
  • 1/2 tsp cayenne
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 cup buttermilk or milk
  • vegetable or canola oil for deep frying
  • marinara sauce, lemon wedges, or aioli, for serving, optional


  • Place the calamary into a bowl with the juice, and let sit for half-hour. this can modify the calamary.
  • heat up preparation oil to 375 degrees F, either in a very deep poulet or an oversized forged iron pot, no over 1/2 full.
  • in a very medium bowl, whisk to mix the flour, cayenne, paprika, and salt. Add half this mixture to a different medium bowl. Place the milk or milk in a very third bowl. Place the 3 bowls on the counter within the following order: spiced flour, buttermilk, and spiced flour.
  • take away the calamary from the juice, then dredge each bit within the flour, shaking off any excess, then into the milk, shaking off the surplus, then back to the second bowl of flour. Repeat this method with all the calamary.
  • Fry the calamary in batches for concerning 2-3 minutes total, till golden brown. Then drain on a towel and forthwith salt the calamary liberally that the salt sticks. Serve with pasta sauce sauce and lemon wedges, if desired. Enjoy!


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