Crispy Crunchy Calamari
Crispy Crunchy Calamari
Ingredients
For the Calamari
- 2 1/2 pounds squid, tentacles and tubes, tubes cut into 1/2 inch rings
For the Marinade
- 2 cups buttermilk
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon paprika, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon hot sauce, your favorite, or to taste
For the Dredge
- 1 cup all purpose flour
- 1 cup rice flour
- 1 cup potato starch
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon paprika, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon MSG, optional
For Frying
- 4 cups high heat oil, such as canola, vegetable, or peanut oil, as needed for frying
Instructions
- 1
Prepare the squid: If not already done, cut the squid tubes into 1/2 inch rings. Pat the squid tentacles and rings thoroughly dry with paper towels. This is crucial for achieving a crispy texture.
⏱️ 5 min
- 2
Prepare the marinade: In a medium bowl, combine the buttermilk, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon hot sauce. Whisk well to combine.
⏱️ 2 min
- 3
Marinate the squid: Add the dried squid to the buttermilk marinade, ensuring all pieces are fully submerged and coated. Cover the bowl and refrigerate for 30 to 60 minutes. Do not marinate longer than 60 minutes, as the acidity in the buttermilk can make the squid too soft.
⏱️ 30 min
- 4
Prepare the dredge: In a separate large bowl, combine the all purpose flour, rice flour, potato starch, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the optional MSG. Whisk thoroughly to ensure all ingredients are evenly distributed.
⏱️ 3 min
- 5
Coat the squid: Working in small batches, remove the squid from the marinade, allowing any excess to drip off. Transfer the squid to the dredge mixture. Toss gently to evenly coat each piece, then shake off any excess flour mixture. Place the coated squid on a wire rack set over a baking sheet.
⏱️ 5 min
- 6
Heat the oil: Pour the high heat oil into a large, heavy-bottomed pot or Dutch oven, ensuring it is at least 3 inches deep. Heat the oil over medium-high heat until it reaches 375°F. Use a deep-fry thermometer to monitor the temperature accurately.
⏱️ 5 min•🌡️ 375
- 7
Fry the calamari: Carefully add a single layer of coated squid to the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy. The oil temperature is crucial; do not let it drop significantly, or the breading may fall off. Fry in batches as needed.
⏱️ 8 min•🌡️ 375
- 8
Drain and serve: Using a slotted spoon or spider, transfer the fried calamari to a clean wire rack set over a baking sheet to drain any excess oil. Serve immediately with your favorite dipping sauces, such as Pan con Tomate sauce or Lemon Zest Spread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Crunchy Calamari
For the Calamari
- 2 1/2 pounds squid, tentacles and tubes, tubes cut into 1/2 inch rings
For the Marinade
- 2 cups buttermilk
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon paprika, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon hot sauce, your favorite, or to taste
For the Dredge
- 1 cup all purpose flour
- 1 cup rice flour
- 1 cup potato starch
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon paprika, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon MSG, optional
For Frying
- 4 cups high heat oil, such as canola, vegetable, or peanut oil, as needed for frying
Instructions
- 1
Prepare the squid: If not already done, cut the squid tubes into 1/2 inch rings. Pat the squid tentacles and rings thoroughly dry with paper towels. This is crucial for achieving a crispy texture.
⏱️ 5 min - 2
Prepare the marinade: In a medium bowl, combine the buttermilk, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon hot sauce. Whisk well to combine.
⏱️ 2 min - 3
Marinate the squid: Add the dried squid to the buttermilk marinade, ensuring all pieces are fully submerged and coated. Cover the bowl and refrigerate for 30 to 60 minutes. Do not marinate longer than 60 minutes, as the acidity in the buttermilk can make the squid too soft.
⏱️ 30 min - 4
Prepare the dredge: In a separate large bowl, combine the all purpose flour, rice flour, potato starch, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the optional MSG. Whisk thoroughly to ensure all ingredients are evenly distributed.
⏱️ 3 min - 5
Coat the squid: Working in small batches, remove the squid from the marinade, allowing any excess to drip off. Transfer the squid to the dredge mixture. Toss gently to evenly coat each piece, then shake off any excess flour mixture. Place the coated squid on a wire rack set over a baking sheet.
⏱️ 5 min - 6
Heat the oil: Pour the high heat oil into a large, heavy-bottomed pot or Dutch oven, ensuring it is at least 3 inches deep. Heat the oil over medium-high heat until it reaches 375°F. Use a deep-fry thermometer to monitor the temperature accurately.
⏱️ 5 min•🌡️ 375 - 7
Fry the calamari: Carefully add a single layer of coated squid to the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy. The oil temperature is crucial; do not let it drop significantly, or the breading may fall off. Fry in batches as needed.
⏱️ 8 min•🌡️ 375 - 8
Drain and serve: Using a slotted spoon or spider, transfer the fried calamari to a clean wire rack set over a baking sheet to drain any excess oil. Serve immediately with your favorite dipping sauces, such as Pan con Tomate sauce or Lemon Zest Spread.
⏱️ 2 min