Description
Crispy fried calamari with a light golden coating and tender interior, served hot with lemon for a classic seafood appetizer.
Ingredients
- 500 g cleaned calamari rings
- 240 ml milk
- 190 g all-purpose flour
- 40 g cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- Lemon wedges, for serving
Instructions
- Pat calamari rings dry with paper towels.
- Place calamari in a bowl, cover with milk, and soak for 20 minutes.
- In another bowl, mix flour, cornstarch, salt, and black pepper.
- Heat vegetable oil to 180°C in a deep pan.
- Remove calamari from milk, letting excess drip off.
- Dredge calamari in flour mixture and shake off excess.
- Fry in small batches for 2–3 minutes until golden and crispy.
- Transfer to paper towels to drain and lightly salt.
- Serve immediately with lemon wedges.
Notes
- Do not overcrowd the pan to maintain oil temperature.
- Fry briefly to avoid rubbery texture.
- Milk soaking helps tenderize calamari.
- Add spices like paprika or garlic powder for extra flavor.
- Best served fresh for maximum crispiness.
- Reheat in oven, not microwave, to retain texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 220mg
