This recipe for fried calamari is tasty, simple, and fast yet relatively pricey. Absolutely everyone I’ve cooked this for adores it!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 10 |
| Yield: | 10 appetizer servings |
Ingredients
- 3 cups vegetable oil
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 12 squid, cleaned and sliced into rings
- 1 lemon – cut into wedges, for garnish
Instructions
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Mix together flour, salt, oregano, and pepper in a medium bowl. Dredge squid in flour mixture.
- Fry squid in hot oil until light brown, 2 to 3 minutes. Do not overcook, or squid will be tough. Drain squid on a paper towel-lined plate. Serve with lemon wedges.
Reviews
I added milk to soak the squid in, cornstarch, baking powder, cayenne, and oregano to the flour. I also cooked them longer for a nicer color on the batter. Then topped with finely chopped red onion and some parsley. I kept them warm in the oven on low while I cooked them all. Served with lemon wedges and tzatziki. Sorry forgot a picture, lol.
Very good, super easy. I LOVE salt but found these very salty- I would just add a little less salt next time.
This is the first time I’ve had this it is the best
I’ve made this for my family on New Year’s Day for the last three years. It is a big hit with everyone.
Tip Verify temperature of oil with a thermometer Cook in small batches to keep it crispy Let oil get up to temp in between batches
We lived in Sicily many years ago and have loved calamari ever since then. We have never tried to make it at home until now with this recipe. Having a electric fryer makes it much easier to control the cooking time and temperature. The only change we made was to soak it in milk and then add a sprinkle of cayenne to the flour mix. As an experiment, we froze some (like the Phillips brand) and reheated it. Not bad but definitely better fresh. This is really good calamari- well worth the effort!
Another Awesome recipe for a simple calamari dish. I whipped up these sliced squid for a crunchy version of squid on Paella ……… ahhhh sooo good! Used Greek Seasoning with the salt and pepper! You really need to use the heads just as good as the body! This version used with the Okinawan Shoyu Pork recipe made with ramen noodles, enoki and halved 6 minute boiled eggs.
This is great. Though it never browned as much as I’d have liked, the squid was not chewy. A great dip that works for me is sour cream with a bunch of dill and a dash of cayenne and black pepper. Awesome!
Amazing
Followed recipe completely!
Easy, yummy and gone!!!
This has become a staple recipe in our family. We love this calamari! I follow everything except I add garlic powder as suggested by Desi from Spain. Thank you blue bayou for this recipe! 🙂
Simple and delicious! I’ll try adding the garlic and parsley next time, and a nice dipping sauce, but this was very nice, thank you.
I took the advice of other reviewers and added garlic powder and parsley. We dipped this in marinara sauce and enjoyed it, but will make spicy marinara next time. The calamari cooks quickly, but if you watch the rings taking shape it’s easy to see when they are ready to be turned. The rings become plump and the breading becomes crispy, and then it’s time to turn. For one pound of calamari I mixed another batch of breading, so would just double next time.
12 to 14 calamari rings,Preheat oil 360 deg cook 3 min , Dry Squid on paper towels , sprinkle old bay over all(light). 1/2 cup Mayonnaise, Tbs Slap Ya Mama Mix for Dip. kick it up.
This is very easy and tastes fabulous.
Great recipe. I added garlic powder as one user did. Only took about 60 seconds at 375 degrees and it was just beginning to get a light brown color when I took it out of the oil. Tender and delicious.
Came out great, but I added more spices before the flour.
I made this using 2/3 flour and 1/3 panko crumbs. I also added some garlic powder and oregano, along with the salt and pepper. I soaked the thawed calamari in milk, which helped the breading stick. I deep fried for about 1 minute, but I cooked one batch for 2-3 minutes and it was crispier. This is as good as a restaurant’s! I also served it with best ever marinara sauce from this site which I added a heaping teaspoon of horseradish to….It was great! I will be making this again, making sure to fry each batch for 2-3 minutes.
I had low expectations making calamari at home for the first time but this coating made it come out perfect! I followed the recipe to the letter, and was not disappointed.
I added garlic and parsley to the batter, served it with ginger cherry sauce. It was really good, I’ve had overcooked calimari before and was dreading overcooking it and getting a rubberband consistency. Thankfully it cooked perfectly, a true miracle for me. Delicious.