Ingredients
Calamari Preparation
- 1 pound frozen calamari tubes (thawed)
- Kosher salt
- ½ cup 2% milk
Coating
- 1 ½ cups all-purpose flour
- ⅓ cup cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon dry oregano
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
Frying & Garnish
- Grape seed oil as needed (about 4 inches deep for frying)
- 1 lemon (cut into wedges to serve)
Instructions
- Slice the calamari: Cut the thawed calamari tubes into ¾-inch thick rings to ensure even cooking and bite-sized pieces.
- Prepare the milk soak: In a medium bowl, dissolve 1 teaspoon Diamond Crystal kosher salt into ½ cup of 2% milk. This will add flavor and help tenderize the calamari.
- Marinate the calamari: Add the sliced calamari rings to the salted milk mixture and refrigerate for 30 minutes to allow the flavors to penetrate and tenderize the seafood.
- Mix the coating: In a large bowl, whisk together the flour, cornstarch, baking powder, dry oregano, black pepper, and cayenne pepper until thoroughly combined, creating a light, seasoned coating.
- Coat the calamari: Using tongs, take about half of the calamari rings from the milk and shake off excess liquid. Toss them evenly in the flour mixture to coat well, then place coated rings into a large colander set over a bowl to catch excess flour. Repeat with the remaining calamari.
- Prepare the warming station: Preheat your oven to a low temperature of 150°F. Place a wire rack over a large sheet pan and line the rack with paper towels to keep the fried calamari warm and absorb excess oil.
- Heat the oil: Fill a 2.5 quart pot with about 4 inches of grape seed oil and heat it on the stovetop to a temperature between 350°F and 365°F. Test the oil by dropping in one calamari ring; it should bubble actively and float when ready.
- Fry the calamari: Carefully add a small batch of coated calamari rings to the hot oil using tongs. Fry for approximately 3 minutes or until they turn golden brown and crispy. Remove them from the oil and place on the paper towel-lined wire rack in the warm oven. Immediately season with kosher salt. Repeat with remaining batches.
- Serve: Transfer the warm, crispy calamari to a serving plate and finish by squeezing fresh lemon juice over the top for a bright, tangy flavor.
Notes
- Ensure the oil temperature is maintained between 350°F and 365°F for crisp, non-greasy calamari.
- Do not overcrowd the frying pot to prevent temperature drops and soggy coating.
- Grape seed oil is preferred for its high smoke point and neutral flavor.
- You can serve with marinara sauce or aioli for dipping if desired.
- For extra crispiness, double-dip the calamari by dipping again in the milk and flour mixture before frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
