Description
Crispy, golden fried calamari rings soaked in a tangy milk and lemon mixture, coated in a seasoned flour and cornstarch blend, then perfectly fried until crunchy. Served with fresh lemon wedges, this classic appetizer is perfect for seafood lovers craving a flavorful and satisfying bite.
Ingredients
Scale
Calamari Preparation
- 1 pound calamari rings
- 1 cup whole milk
- 1 tablespoon lemon juice
Breading
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 teaspoon dried dill
- ½ teaspoon paprika
- ½ teaspoon pepper
Frying
- Vegetable oil for frying
Serving
- Lemon wedges (for serving)
Instructions
- Prepare Calamari: If your calamari rings are frozen, thaw them completely then pat them dry with paper towels and place them in a mixing bowl to get ready for marinating.
- Soak in Milk Mixture: Pour the whole milk and lemon juice over the calamari rings, stirring gently to ensure every ring is coated evenly. This soak tenderizes the calamari and adds subtle citrus flavor.
- Make Breading Mix: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, dried dill, paprika, and pepper to combine the seasoning and create a crispy coating.
- Coat Calamari: Carefully lift the calamari rings out of the milk mixture, allowing any excess liquid to drip off. Toss them thoroughly in the seasoned flour mixture until fully coated.
- Prepare for Frying: Place the breaded calamari on a plate or sheet pan. Line a second plate or sheet pan with paper towels to drain excess oil after frying.
- Heat Oil: Pour about one inch of vegetable oil into a large skillet and heat it over medium-high heat. The oil should be hot enough for frying (around 350°F or 175°C) before adding the calamari.
- Fry Calamari: Carefully add the breaded calamari rings to the hot oil in batches to avoid overcrowding. Fry for about 3 minutes or until they turn golden brown and crispy.
- Drain and Serve: Remove the fried calamari with a slotted spoon and place them on the paper towel-lined plate to absorb extra oil. Work in batches until all calamari are fried. Serve immediately with fresh lemon wedges for squeezing over.
Notes
- Make sure the oil is hot enough before frying to avoid soggy calamari.
- Don’t overcrowd the skillet; frying in small batches helps maintain the oil temperature.
- For an extra crispy texture, double dredge the calamari by dipping again in the milk mixture and flour before frying.
- Serve immediately for best texture; fried calamari can become rubbery if left to sit too long.
- You can substitute dried dill with other herbs like oregano or thyme for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Keywords: fried calamari, crispy calamari, seafood appetizer, easy calamari recipe, Mediterranean appetizer
