Deep Fried Squid Rings
Submitted by Macae
Crispy deep-fried calamari rings coated in seasoned flour, egg wash, and Italian breadcrumbs. Golden brown in 45 seconds and served with cocktail or tartar sauce.
YIELD
6 servingsPREP
15 minCOOK
10 minREADY
30 minClassic fried calamari rings with a triple coating: seasoned flour, egg-milk wash, and Italian breadcrumbs. The three-layer breading creates a crispy, golden shell that stays crunchy even after the squid comes out of the fryer.
Forty-five seconds is all the fry time you need. Squid cooks incredibly fast, and anything past a minute turns the rings from tender and snappy to tough and chewy. The breading should be golden brown by the time the squid inside is just done.
Cutting the body sacs into half-inch rings gives you uniform pieces that cook evenly. Thinner rings overcook before the breading colors, and thicker ones stay rubbery inside.
Frying a few rings at a time keeps the oil temperature stable. Dumping the whole batch in drops the temperature and the rings absorb oil instead of crisping, leaving you with greasy, soggy calamari.
Pro Tips
- Rinse the rings well under cold water after cutting. Squid can have a sandy grit that ruins the texture.
- Shake off excess flour in the bag before dipping in egg wash. Heavy flour coating turns thick and bready instead of light and crisp.
- Drain on a wire rack, not paper towels. Paper towels trap steam against the bottom and the breading goes soft.
Variations
- Spicy calamari: Add cayenne and garlic powder to the flour for a kicked-up version.
- Panko coating: Replace Italian breadcrumbs with panko for an extra-light, shatteringly crispy shell.
- Marinara dip: Serve with warm marinara sauce instead of cocktail sauce for an Italian-style appetizer.
Ingredients
Directions
Cut 2 the cleaned squid body sacks into ½ inch wide rings.
Rinse well under cold running water.
In deep fryer heat oil to 375℉ (190℃).
In plastic bag combine flour, salt and pepper.
Add a few squid rings at a time, shake until well coated.
In a shallow bowl combine 2 eggs and 1 cup milk (beaten).
Dip squid in liquid then in about 1½ Cups Italian Bread Crumbs.
Fry a few at a time about 45 seconds or until golden brown.
Drain and keep warm.
Serve with cocktail sauce or tartar sauce.
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