Extra Crispy Fried Calamari

Instructions

1️⃣ Prepare the Calamari

• Rinse the calamari rings briefly under cold water to remove any residue or excess moisture from packaging.
• Pat them completely dry using several layers of paper towels. Ensuring the calamari is thoroughly dry is essential; moisture can cause the coating to become soggy or fall off during frying, and it also causes oil to splatter more vigorously.

Once dried, the surface of the calamari should feel clean and slightly tacky rather than wet. This allows the coating to adhere evenly.

2️⃣ Mix the Coating

In a large bowl, combine the flour and cornstarch, then add the salt, pepper, and optional paprika and garlic powder. Mix everything together with a whisk or fork until the spices are evenly distributed. The mixture should look pale and uniform, with no visible streaks of seasoning.

The cornstarch helps form a crisp, delicate crust that resists softening after frying, making it especially useful for seafood coatings.

3️⃣ Heat the Oil

• Heat your frying oil to 180°C (350–365°F). A deep pot or heavy pan helps maintain a steady temperature.
• Use enough oil so the calamari rings can float freely without touching the bottom of the pan, which promotes even browning.

Allow the oil to preheat fully; properly heated oil prevents the coating from absorbing excess oil and becoming greasy. When ready, the surface will shimmer slightly.

4️⃣ Fry the Calamari