CALAMARES (CALAMARI) – How to make Crispy, Crunchy, Delicious Fried Squid Rings
When you think of seafood, the first thing that comes to mind is probably not calamari. But if done right, crispy and crunchy fried squid rings can be a delicious treat! Calamari is actually quite versatile – it can be served as an appetizer or main course, with a variety of sauces and side dishes. Whether you’re looking for a light snack or something more substantial, this recipe will show you how to make perfect calamari every time. Read on to learn how easy it is to whip up some tasty calamari at home!
Calamari vs Calamares
Have you ever wondered what the difference is between calamari and calamares? While both terms refer to a dish of fried squid rings, there are actually some subtle differences between the two. In Italy, calamari typically refers to squid cooked with its tentacles still attached. Meanwhile, in Spain, calamares usually refers to cut up pieces of squid that have been battered and deep-fried.
Serve With Delicious Dipping Sauces & Side Dishes
Now that your calamari is cooked to perfection, it’s time to get creative with side dishes and sauces! Traditional accompaniments for fried squid rings include tartar sauce, lemon wedges, and marinara. But don’t limit yourself – you can also serve up some flavorful aioli or garlic butter for dipping. Or go all out with a delicious salad of fresh vegetables like cherry tomatoes and cucumbers. No matter what sides you choose, your crispy calamari will be the star of the show!– so go ahead and impress your guests with perfectly cooked fried squid rings! Enjoy!
SEE THE FULL RECIPE BELOW!
Calamares
Course: Snacks, AppetizersCuisine: FilipinoDifficulty: Easy6
servings25
minutes15
minutes75
kcal40
minutesWhether you’re looking for a light snack or something more substantial, this recipe will show you how to make perfect calamari every time. Read on to learn how easy it is to whip up some tasty calamari at home!
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Ingredients
1 kilogram 1 kilogram Fresh Squid (cleaned, cut in to rings)
1 cup 125 g All-Purpose Flour
1/2 cup 64 g Corn Starch
3-5 large 3-5 large Eggs
1 tsp 1.8 g Red Pepper Powder (add more if you want it hot)
1 tsp 3.1 g Garlic Powder
1/2 tsp 3 g Sea Salt
1/8 tsp 0.57 g Ground Mixed Peppercorn
280 gram 280 gram Panko Bread Crumbs (Japanese-Style)
1/4 cup 15 g Fresh Parsley (finely chopped)
2 cups 473.18 ml Vegetable Oil for frying
- Tartar Sauce
300 grams 300 grams Japanese Mayonnaise
30 grams 30 grams Caper in Vinegar (drained and minced)
1 medium 1 medium Red Onion (peeled and minced)
3 cloves 3 cloves Garlic (peeled and minced)
2 tbsp 7.6 g Fresh Parsley (minced)
1 tbsp 14.79 ml Calamansi/Lime Juice
1 tbsp 12 g Brown Sugar
Ground Mixed Peppercorn
Himalayan Pink Salt
Directions
- Tartar Sauce
- Stir all the ingredients together in a medium bowl until they are smooth and creamy. Set aside and cover and put in the fridge.
- Calamares
- Wash the squid and cut it into rings that are about a half inch thick.
- Mix the flour, cornstarch, red pepper powder, garlic powder, salt, and pepper in a large bowl. Whisk until everything is well mixed.
- Crack raw eggs into another bowl and whisk them together. Put chopped parsley and panko breadcrumbs in a shallow bowl or baking sheet.
- Put a large skillet over medium-high heat and pour just over half an inch of cooking oil into it.
- Put the slices of calamari in the flour mixture, then the beaten egg, and then the breadcrumbs.
- Place the breaded squid on a tray and continue with the rest of the squid.
- Add the breaded squid rings to the hot oil in small groups. Fry for about 5 minutes, or until crispy and golden brown.
- Move the fried squid to a metal rack or heat-safe plate with paper towels on it to drain the oil.
- Serve with lemon wedges and your choice of dipping sauce.
Recipe Video
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