Extra Crispy Fried Calamari

4️⃣ Fry the Calamari

• Toss the calamari rings into the flour mixture, ensuring they are fully coated. Press lightly so the mixture adheres to the surface.
• Shake off any excess coating before frying; a thin, even layer produces the crispest result.
• Fry in small batches for 1.5–2 minutes. The rings will turn lightly golden and puff slightly as they crisp.
• Avoid overcooking, as calamari becomes tough when fried too long. Remove them as soon as they reach a pale golden color.
• Transfer to paper towels to drain excess oil.

Between batches, allow the oil temperature to return to 180°C to ensure consistent crispiness.

5️⃣ Serve

• Squeeze fresh lemon over the hot calamari for brightness and balance.
• Add chopped parsley for a fresh pop of color and herbal aroma.
• Serve immediately with garlic mayo, aioli, or marinara sauce.

For best texture, enjoy the calamari as soon as it’s fried. The quick cooking time keeps the interior tender while maintaining a crispy exterior, making it an ideal appetizer or snack.