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Restaurant style fried calamari recipe
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Tender calamari, coated with seasoned flour and deep fried to perfection. A little squirt of lemon… a little dip in a favourite sauce… and you have the perfect appetizer!

Course: Appetizer, Snack
Cuisine: Italian
Servings: 4 to 6 people
Ingredients
  • 2 lbs 908g defrosted or fresh squid rings
  • Vegetable or canola oil for deep frying
  • 1 cup all-purpose flour
  • 1 tbsp corn starch
  • 1 tsp dried oregano
  • 2 tsp dried parsley
  • 3 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tsp old bay seasoning
  • 1/2 tsp flaked salt
  • 1 lemon cut in wedges
Instructions
  1. Pre-heat the oil (we used a deep fryer, but you can use your favourite large pot or dutch oven for frying) to 360 ºF.
  2. Pat down the squid rings with paper towel to remove water.
  3. In a large sealable freezer bag, toss in the flour, corn starch, oregano, parsley, salt, black pepper and old bay seasoning.
  4. Seal the bag and toss to mix all the ingredients well.

  5. Place about a third of the squid rings in the bag with the flour mixture and toss to coat the squid.

  6. Shake the excess flour off the squid rings and place them in the deep fryer basket (or in the oil of vessel you’re using to deep fry).
  7. Place the basket in the oil and fry for 1 minute and 30 seconds. Give the basket a little shake or two while the squid is frying to loosen the rings from each other.
  8. Lift the basket and carefully turn the rings onto a paper towel-lined dish to soak up the excess oil. If you’re using a pot or dutch oven, use a slotted spoon to carefully remove the rings onto the paper towel-lined dish.

  9. Transfer the squid rings to a serving dish and lightly season with the flaked salt, by rubbing a pinch of the salt between your fingers, evenly over the squid.

  10. Repeat the last 5 steps until all the squid rings are fried.

  11. Serve the fried calamari hot, with wedges of lemon and a favourite sauce or aïoli.