Deep Fried Squid Rings

Classic 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.