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Updated: Jun 18
Delicious and easy to make flavorful breaded crispy calamari!
Crispy...spicy...served with a side of marinara sauce or Fra Diavolo Sauce, Calamari or fried squid is hands down one of my favorite appetizers! Once you start eating them, you want more...and more...and more. It is that good and addicting!
The secret to a good calamari lies in the perfect breading. The breading has to be seasoned just right and needs to coat the squid in such way that once it hits the oil it becomes golden, crunchy, and crispy. Too many times I have eaten calamari that either was pale, soggy or lacked seasonings... and that's just plain wrong! lol
So...after years of searching for the right combination of flours and spices, I finally came up with the perfect fried calamari...and I am ready to share it with you all! So...are you ready?
Let's make it!
Prep time: 15 minutes
Cooking time: 2 to 3 minutes
Serves 4 people
1/2 pound of fresh or frozen uncooked squid (tubes and tentacles)
1/2 cup of Pillsbury Gluten Free All Purpose Flour Blend
2 teaspoons of corn starch
3 teaspoons of 4C Gluten Free Plain Crumbs or any gluten free bread of your choice.
1 teaspoon of garlic powder
1 1/2 teaspoon of black or white pepper
1 teaspoon of sea salt or Kosher salt
1/2 teaspoon of paprika
1 teaspoon of Italian seasoning
1/2 teaspoon of cayenne pepper
3 whole eggs
2 cups of vegetable oil
1 or 2 lemons (cut into wedges)
Store bought Marinara Sauce or Fra Diavolo Sauce
Mix the flour, crumbs, corn starch, garlic powder, black or white pepper, salt, paprika, Italian seasoning, and cayenne pepper in a bowl. That is the breading. Set Aside.
In another bowl, whisk the eggs. Set aside.
If you purchase the squid from a fishmonger, make sure to ask if the tubes have been properly cleaned and the quill (cartilage) has been removed. If not, you will have to remove it yourself along with other entrails. If you are using precut frozen squid, thaw first before utilizing it. Most frozen squid has been cleaned beforehand.
Cut the squid heads (tubes) into rings. This will ensure the breading covers all exposed areas. Mix the rings with the tentacles.
In a frying pan or cast iron pot, heat the oil over medium high heat.
Prepare you dredging station as follow: squid, bowl with breading, and bowl with eggs.
Add the squid to the bowl with the breading and shake well until all the squid is coated.
Remove the squid from the breading, shake excess, and drop in the eggs. Saturate the squid in the eggs.
Remove squid from eggs and dredge once again in the breading. Shake well.
Test the temperature of the oil by gently dropping a small pice of a coated tentacle in the pot. If it starts to bubble up right away, it is ready.
Gently drop the calamari into the pot. Cook in two batches so as to no overcrowd the pot. Cook anywhere from 2 to 3 minutes. Do not overcook the squid. It will turn very hard and chewy. You want the end product to have a nice golden color without looking burnt or turning chewy.
Remove calamari from the oil and place on a plate lined with paper towels. The paper will absorb the excess oil and stop the calamari from getting soggy.
Serve with a side of Marinara Sauce or Fra Diavolo Sauce and lemon wedges.
Printable PDF recipe below:
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