Crispy fried calamari made from whole fresh squid is the perfect appetizer for any seafood lover. They are quick and easy to make and just so good. I'll share with you my favorite method of tenderizing the squid so that you end up with super soft and tender calamari rings. Serve with a pinch of sea salt, lemon and tartar sauce. By the way, have you tried my warm lobster rolls?
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Is calamari squid?
Depending on who you ask, you might get conflicting answers if both are the same. Fact is, the Italian term calamari translates as squid. Calamari fritti therefore means fried squid. However, since calamari is a type of squid, it can be said that all squids are calamari, but not all calamari are squids.
Don't confuse it with octopus, as octopus and squid are different living things, and octopus is not used to make deep-fried calamari.
Which type of squid is the best
I prefer a whole squid that is fresh, not frozen. So whenever you get your hands on a fresh one, I highly recommend going for fresh over frozen. However, fresh fish and seafood are not always available in some parts of the world, and it is perfectly okay to use frozen squid. Frozen rings and tentacles are widely available in grocery stores.
How to clean fresh whole squid
If you are using whole fresh squids, you will need to clean them before cutting them into rings. Most fishmongers will offer to remove the purple membrane for you, so all you have to do is wash it thoroughly at home.
How to tenderize them
The key to tender rings and tentacles is to soak them in salted milk overnight. I soaked them in both milk and milk with salt and found that the calamari soaked in milk and salt were even more tender than those soaked in milk.
How to cook frozen rings and tentacles
Place the frozen rings and tentacles in salted milk and let thaw in the refrigerator overnight. Since frozen rings are often thicker than fresh ones, you may need to cook them a few seconds longer.
Note: While this recipe works well with frozen rings, they're never as tender as fresh ones.
Top tips for success
- Cut the rings into ½" (1.3cm) rings to reduce the cooking time. That's the secret to super tender calamari.
- Make sure that the oil is hot and at the required temperature when you add the squid, between 375-400°F (191-204°C). Please use an oil with a high smoke point such as sunflower oil. A thermometer is an invaluable investment, but there are more ways to check that the oil is hot enough. If the oil isn't hot enough, the flour will absorb too much oil and the crust will become soggy.
- Don't overcrowd the pan and drop the rings into the pan one at a time so they don't stick together.
- Don't overcook them, or they will turn out chewy. Overcooking makes the rings hard and tough.
- To prevent the crispy crust from getting soggy, place the fried rings on a wire rack with paper towels underneath the rack. If you place the oil dripping rings directly on paper or a plate, the deep-fried crust will soak up the dripping oil and become soggy.
Storing and reheating
Leftovers should be eaten on the same day if possible, but you can freeze them for up to 2 months. Reheat them from frozen at 400°F (204°C) and cook in the oven for 10 minutes or in the air fryer for 4 minutes.
Photo tutorial
Cut the squid into ½" (1.3cm) rings. You don't need to cut the tentacles into multiple pieces, but you can if you want.
Then place the cut pieces in a bowl and cover with milk, add salt and stir. Refrigerate overnight.
Place a wire rack with paper towels underneath the rack next to the pan you are going to use for frying. Then fill the pan 2" (5.1cm) deep with oil and heat over medium-high heat until it reaches 375-400°F (191-204°C).
While the oil is heating, combine the flour, cornstarch, salt, and pepper in a medium bowl. Using tongs or a fork, place the squid in the bowl with the flour mixture. Work in batches. Add a few at a time and don't overcrowd the bowl. Then toss to coat the squid evenly.
Shake off the excess flour and place the floured rings and tentacles in the oil individually and fry them until golden brown for 60-90 seconds. You don't need to turn them but can do so if you wish. Work in batches and don't overcrowd the pan, otherwise the temperature will drop too much.
Transfer with tongs or a spider skimmer to the prepared wire rack. Then serve immediately.
More comfort food recipes to try
If you love comfort food, you've come to the right place. I'm sure you will love the following recipes too!
- Maine Lobster Rolls
- Gourmet Grilled Cheese
- Sushi Bowl
- Air Fryer Chicken
- Garlic Pizza
- Alfredo Sauce (perfect for Fettuccine Alfredo!)
- Ground Beef Burritos
Recipe
Fried Calamari (Fresh Whole Squid)
Ingredients
- 1 lb squid, cleaned (about 2-3 whole squid)
- 2 cups milk
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- â…” cup cornstarch
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups sunflower oil (more or less, depending on the pan size)
Instructions
- Cut the squid into ½" (1.3cm) rings. You don't need to cut the tentacles into multiple pieces, but you can if you want. Then place the cut pieces in a bowl and cover with milk (depending on the size of the bowl, you may need more or less), add salt and stir. Refrigerate for 8-12 hours.
- Fill a large pan 2" (5.1cm) deep with oil and heat over medium-high heat until it reaches a temperature of 375-400°F (191-204°C). Also, place a wire rack with paper towels underneath the rack next to the pan.
- While the oil is heating, combine the flour, cornstarch, salt, and pepper in a medium bowl.
- Using tongs or a fork, place the squid in the bowl with the flour mixture. Work in batches. Add a few at a time and don't overcrowd the bowl. Then toss to coat the squid evenly.
- Shake off any excess flour and place the floured rings and tentacles in the oil individually and fry them until golden brown for 60-90 seconds. You don't need to turn them but can do so if you wish. Work in batches and don't overcrowd the pan, otherwise the temperature will drop too much.
- Transfer with tongs or a spider skimmer to the prepared wire rack.
- Serve immediately with lemon wedges, herbs, sea salt, and tartar sauce if you like.
Video
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