Crispy Fried Calamari

Crispy fried calamari is a beloved dish that brings the taste of the sea to your table. Whether as an appetizer in a restaurant or a delightful treat at home, its light, crispy texture and tender flavor are hard to resist. Not only is it satisfying to eat, but it also pairs perfectly with a tangy aioli and a hint of lemon. Lets dive into why you should make this dish and how to bring it to life in your kitchen.

Why Make This Recipe

Making crispy fried calamari at home allows you to enjoy a restaurant-quality dish without leaving your house. It’s perfect for gatherings, special occasions, or simply a night in. Making it yourself ensures freshness and allows you to adjust the seasonings and spices to your liking. Plus, it’s a fun dish to prepare! With just the right mix of ingredients, you’ll impress your friends and family with your cooking skills.

How to Make Crispy Fried Calamari

Creating delicious crispy fried calamari involves two key components: a flavorful aioli for dipping and well-prepared calamari. Follow these simple steps for a memorable dish.

Ingredients:

For Aioli:

• 10 garlic confit cloves (or 1 fresh garlic clove)
• ½ cup olive oil
• ½ cup neutral oil (grapeseed, avocado, or vegetable)
• 1 egg
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon smoky paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon kosher sea salt

For Calamari:

• 2 lb squid (or 1 lb calamari tubes or rings)
• 1 cup whole milk
• 1 cup all-purpose flour
• ½ cup cornflour (cornstarch)
• ½ teaspoon baking powder
• 1 lemon (cut into wedges)
• Parsley (finely chopped)
• Kosher salt and pepper, to taste

Directions:

1. For the Aioli: Place all the aioli ingredients into a glass container or jug that fits an immersion blender. Use the immersion blender to blend the ingredients, keeping the blender still at first. Once it begins to emulsify, move the blender up and down slowly to incorporate all the oil. Continue blending until the aioli thickens to a creamy consistency.

2. For the Calamari: Prepare the squid by cleaning it thoroughly, removing the tentacles, entrails, and clear quill from the body. Peel off the purple membrane, cut off the fins, separate the tentacles from the head, and remove the beak. Rinse the tentacles under cold water. Slice the squid tubes into 1-inch (2.5 cm) rings.

3. In a medium bowl, mix the milk with 1 teaspoon kosher salt. Add the calamari, cover, and refrigerate for 30 minutes.

4. Prepare the flour mixture: On a baking tray, combine the flour, cornflour, and baking powder. Season with a generous amount of salt and pepper.

5. Remove the calamari from the fridge. Shake off excess milk and toss the calamari in the flour mixture to coat evenly. Place them in a colander and repeat with any remaining calamari.

6. Heat a large pot of oil to 360°F (180°C), ensuring the oil is at least 4 inches deep. Fry the calamari in batches for 3-4 minutes until golden and crispy. Use tongs or a slotted spoon to remove the calamari and place them on a cooling rack over paper towels to drain excess oil.

7. Season the fried calamari with salt and garnish with freshly chopped parsley. Serve with the aioli and lemon wedges.

How to Serve Crispy Fried Calamari

Crispy fried calamari is best served hot and fresh. Arrange the golden rings on a platter, sprinkle them with finely chopped parsley for a pop of color, and serve with lemon wedges on the side. The tangy, rich aioli can be served in a small bowl in the center for dipping. This dish is perfect as an appetizer or as part of a larger seafood feast.

How to Store Crispy Fried Calamari

If you have any leftovers (which is rare!), allow them to cool completely. Store the fried calamari in an airtight container in the refrigerator and consume them within 1-2 days for optimal taste and texture. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes to regain some of their crispiness.

Tips to Make Crispy Fried Calamari

• Ensure that the oil is hot enough before frying. Use a thermometer to maintain the temperature at 360°F (180°C) for that perfect crunch.
• Do not overcrowd the frying pot, as this can lower the oil temperature and result in soggy calamari.
• For an extra crispy texture, double-dip the calamari in the milk and then the flour mixture.
• Use a sturdy oil, such as grapeseed or peanut oil, which has a high smoke point.

Variations

While traditional crispy fried calamari is delicious, there are several variations you can try:

• Spicy Calamari: Add extra cayenne or a dash of hot sauce to the flour mixture for a kick.
• Herbed Calamari: Incorporate dried herbs like oregano or thyme into the flour batter for additional flavor.
• Pazzo Calamari: Update the aioli with fresh herbs such as basil or dill for a different taste.
• Curried Calamari: Mix curry powder into the flour for an exotic flavor twist.

FAQs

1. Can I use frozen calamari?
Yes, frozen calamari can be used, but be sure to thaw it completely and pat it dry before coating and frying.

2. What is the best oil for frying calamari?
Neutral oils with a high smoke point, such as grapeseed, canola, or peanut oil, work best for frying calamari.

3. Why do I need to soak calamari in milk?
Soaking the calamari in milk can help tenderize the meat, making it softer and more flavorful.

4. How can I tell when the calamari is cooked?
The calamari should turn golden brown and crispy after frying for 3-4 minutes. Undercooking may result in a chewy texture, while overcooking can make them rubbery.

Now that you have all the information, it’s time to get cooking and enjoy this delightful dish that will surely impress everyone at your table!