Deep-Fried Squid
Submitted by salad lover
Deep-fried squid the easy way: tender rings tossed in seasoned flour and fried golden and crisp in hot oil, ready in minutes. Homemade calamari to serve with lemon wedges and your favorite dipping sauce.
YIELD
1 batchPREP
15 minCOOK
15 minREADY
30 minCrispy fried calamari doesn’t have to be a restaurant-only treat. This is fried squid stripped to its essentials: rings dredged in seasoned flour, dropped into hot oil, and pulled golden a few minutes later. The whole thing hinges on two things: hot oil and short time.
Squid is unforgiving about overcooking. Give it too long and tender rings turn to rubber bands, so the fry runs just three to four minutes at a steady 350 degrees F (175 degrees C), only until the coating is golden. Hot oil seals the crust fast and keeps the squid inside sweet and tender.
Frying in batches is the part most home cooks rush. Crowding the oil drops the temperature and steams the squid soggy instead of crisping it, so work in single layers and let the oil recover between rounds. The recipe shares a smart tip too: turn the heat down while the fryer sits empty, since oil overheats fast with nothing in it. Drain on paper towels and serve hot with lemon wedges or a dipping sauce.
Chef Tips
- Pat the squid rings dry before flouring. Wet squid makes the coating gummy and causes dangerous oil spatter.
- Keep the oil at a steady 350 degrees F (175 degrees C). Too cool and the calamari turns greasy; too hot and the flour burns before the squid cooks.
- Serve it immediately. Fried squid is at its crispest straight from the oil and goes limp as it sits.
Variations
- Add a pinch of cayenne, paprika, or lemon zest to the seasoned flour for extra flavor.
- Use a light tempura or cornstarch coating for an even crispier, lacier crust.
- Serve with marinara, garlic aioli, or just lemon and flaky salt.
Ingredients
Directions
Heat oil to 350℉ (180℃) in a deep-fat fryer or heavy casserole.
If you don’t have a temperature control or thermometer, you can guess at the temperature by dropping a few drops of water into the oil. It should sizzle immediately on contact.
Plunge basket laden with one layer of squid into oil which should bubble vigorously on contact.
If you don’t have a basket for deep frying, use a large spoon or tongs to immerse squid in oil, and to remove.
Fry until coating turns golden brown, about 3 or 4 minutes.
Remove squid and drain.
Turn down heat to moderate until just before you are ready to cook the next batch; oil will overheat when the fryer is empty.
Remove excess oil from squid with paper towels.
Serve rings hot with any of the dipping sauces described below or with lemon wedges.
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