Description
Crispy fried calamari rings coated with a flavorful blend of flour, cornstarch, garlic powder, and smoked paprika, soaked in buttermilk for tenderness, then deep-fried to golden perfection. Perfect as an appetizer served with lemon wedges and optional marinara or aioli dipping sauces.
Ingredients
Scale
Calamari
- 1 pound calamari (squid), cleaned and sliced into rings
Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Soaking Liquid
- 1 cup buttermilk (or regular milk as a substitute)
Frying
- Vegetable oil (for frying)
Serving
- Lemon wedges (for serving)
- Marinara sauce or aioli (optional, for dipping)
Instructions
- Prepare the Calamari: Clean and slice the calamari into uniform rings. Pat them dry thoroughly with paper towels to ensure the coating adheres well.
- Make the Coating: In a bowl, combine all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper. Mix well to create an evenly seasoned flour mixture.
- Soak in Buttermilk: Pour the buttermilk into a separate bowl and soak the calamari rings for 10 minutes. This helps tenderize the seafood and improves the coating adherence.
- Heat Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Ensure there is enough oil for the calamari to be fully submerged during frying.
- Coat and Fry: Remove the calamari from the buttermilk and dredge it evenly in the flour mixture. Fry the rings in small batches for 2-3 minutes until they are golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Serve: Drain the fried calamari on paper towels to remove excess oil. Garnish with lemon wedges and serve hot alongside marinara sauce or aioli for dipping.
Notes
- Patting the calamari dry before coating is crucial for a crispy texture.
- Use fresh oil heated to the correct temperature for best frying results.
- Avoid overcrowding the pan to prevent the calamari from becoming soggy.
- Buttermilk can be substituted with regular milk if unavailable.
- Serve immediately after frying for optimal crispiness.
