Directions
- Prepare the Calamari: Rinse calamari rings under cold water, then pat completely dry with paper towels. Removing moisture is essential for a crunchy coating.
- Mix the Coating: In a large bowl, combine flour, cornstarch, salt, pepper, and optional paprika and garlic powder. Stir until well mixed.
- Heat the Oil: In a deep fryer or heavy skillet, heat oil to 180°C (350–365°F). Ensure there’s enough oil for the calamari to float freely while frying.
- Fry the Calamari: Toss the calamari rings in the flour mixture until fully coated. Shake off excess. Fry in small batches for 1.5–2 minutes—just until golden. Avoid overcooking, or the calamari will become rubbery. Remove with a slotted spoon and drain on paper towels.
- Serve: Serve immediately with lemon wedges and a sprinkle of fresh parsley for color and flavor.
Recipe Details
Prep Time: 10 minutes
Cook Time: 5–7 minutes
Total Time: 15–17 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
- Add a pinch of cayenne pepper or chili powder to the coating for a spicy kick.
- Swap cornstarch for rice flour for an even lighter, crispier texture.
- Serve with garlic aioli, tartar sauce, or a spicy sriracha mayo for dipping.
- Include tentacles along with rings for a more traditional presentation.
Serving Suggestions
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