Fried Calamari (Crispy and Tender)
Do you want to make authentic port-style Fried Calamari at home, tender on the inside and with a golden, dry, and ultra-crispy coating? We reveal the definitive technical step-by-step: from the drying trick so the crust never peels off, to the precise combination of flour and cornstarch for a light texture that doesn't absorb excess oil. Learn the exact frying time to prevent the squid from becoming rubbery and enjoy the perfect appetizer. Follow our expert guide and add this infallible classic to Recetop!
Ingredients
- 800 g of cleaned squid tubes
- 200 g of all-purpose flour
- 50 g of cornstarch
- 1 tsp. of baking powder
- 2 large eggs
- 1 clove of garlic, grated or finely minced
- 2 tbsp. of fresh parsley, chopped
- Fine salt and freshly ground black pepper to taste
- Abundant neutral oil for frying (sunflower or corn)
- Lemon wedges for serving
Method
- 1
Cut the cleaned squid tubes into even rings 1-1.5 cm wide. It is essential to dry them thoroughly with paper towels; removing all surface moisture is the secret so the coating does not peel off or splatter during cooking.
- 2
In a bowl, lightly beat the eggs with the grated garlic, chopped fresh parsley, and a pinch of salt and black pepper. Submerge the squid rings, ensuring they are all well covered by the mixture.
- 3
In a wide dish or separate bowl, sift the all-purpose flour together with the cornstarch and the teaspoon of baking powder. The starch and the powder give it that airy, light, and extra-crispy texture classic of a tavern.
- 4
Transfer the calamari in batches from the egg to the dry mixture. Coat them very well and then place them in a colander or sieve to vigorously shake off the excess flour; if you leave loose flour, it burns in the oil and dirties the oil.
- 5
Heat abundant oil in a deep skillet (frying pan) or pot to 180 °C (it must be very hot but not smoking). Fry the calamari in small batches for no more than 1 1/2-2 minutes. If you overcook them, the squid becomes rubbery.
- 6
Remove them with a slotted spoon and place them on paper towels. Salt immediately while they are hot and serve right away with fresh lemon wedges.