Fried Calamari

"Crispy, tender, mouthwatering calamari....need I say more?"
 
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photo by CandyTX photo by CandyTX
photo by CandyTX
Ready In:
25mins
Ingredients:
7
Serves:
4
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ingredients

  • 1 lb cleaned calamari, cut into rings
  • 14 cup cornmeal or 1/4 cup cornstarch
  • 2 eggs, slightly beaten
  • 2 cloves garlic, mashed
  • 1 cup breadcrumbs (I like garlic and parsley flavored)
  • salt
  • oil (for frying)
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directions

  • First, coat the calamari rings in corn meal, shaking them out to get rid of any excess.
  • Then dip them into a mixture of the eggs and garlic.
  • Lastly, dip them into the bread crumbs mixed with salt, coating them well, and shaking off any excess.
  • Up to this point may be done in advance, and the calamari rings refrigerated for a couple of hours, until you are ready to fry.
  • Meanwhile, heat the oil (the secret to crispy calamari is hot, hot oil, just below the smoking point.) Fry the rings (in batches) about 1 minute, or until they are golden.
  • Remove and drain on paper towels.
  • If you have a deep fryer it's best, but otherwise, make sure the oil is deep enough to cover the calamari.
  • Serve immediately with lemon wedges, garlic mayo, and marinara sauce.

Questions & Replies

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  1. Stacy B.
    What is the portion size of Calamari for one person
     
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Reviews

  1. Nelly
    This an excellent recipe, CG. It's Calamari Fritti, the real thing and absolutely delicious. No calamari fan should miss this one.
     
  2. shootermcgavin
    Good recipe, but you should avoid salting the bread crumbs prior to frying. Salt breaks down the oil and much of it will end up being washed off by the oil. It's best to salt immediately after frying.
     
  3. lyttleradish
    The canary sings! A delicious recipe; I eliminated the egg and just used cornmeal to bread, and it worked wonderfully.
     
  4. kall5988
    We tried it last night and all liked it. It tasted so delicious yet very easy to make and simple to prepare.
     
  5. Laura R.
    Perfect! Your tip on getting the oil the right temperature was really helpful for me! I made sure the oil was just right and they came out light, tender and crispy! I won't dread making calamari again! Thank you!
     
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