Crispy Fried Calamari is a delicious way to enjoy your favorite squid! Learn the simple tricks on how to make this seafood appetizer super tender yet deliciously golden and crunchy.
This crispy fried calamari recipe was first posted on the blog in 2014 but I am bringing it back to the forefront with brand new photos and another simple hack/tip I learned recently.
I attended a birthday party last weekend and as expected from a great company of friends, I had my fill and then some of the delicious food and amazing conversations. The celebrant had such an impressive spread, from the classic Filipino pancit to crowd-favorite leche flan dessert, I didn’t stray far from the buffet table all evening.
But although there were quite a few dishes I can’t wait to recreate at home and share on the blog, what caught my full attention was a platter of fried calamari our hostess served as appetizers. You see, instead of preparing the squid into rings, she used really small ones and battered and fried them whole.
OK, this is not really a world-changing hack but I thought it was ingenious and time-saving at the very least. 🙂
Now for the real tricks/tips on how to make deliciously golden and crunchy yet super tender calamari, here is my original post in 2014.
My friends, I know I tend to get overly excited about the recipes I post here on Kawaling Pinoy but when I tell you that these calamares are the tenderest, crispiest, yummiest ever, EVER, please believe me. Because O.M.G, they are!
I went to a girlfriend’s house over the weekend and in between sips of sex on the beach and talks about sex (just kidding), we polished off roughly three pounds of these crispy squid rings all by ourselves. They were seriously addicting, we kept popping one after the other nonstop and had to battle it out on who gets the dibs on the last squid left.
Fortunately for you and me, I was able to wrangle from her not only the coveted last piece but also the tricks to making the best seafood appetizer!
Cooking tips
- Soak the cleaned squid in milk to tenderize. I am not sure what chemical wizardry happens here but this simple trick keeps the squid nice and tender.
- Use equal parts of flour and cornstarch for an unbelievably crunchy coating.
- Don’t scrimp on the amount of oil for frying and use the right one for the job. Vegetable, safflower, or canola oil have high smoke points and are perfect for deep-frying.
- Maintain optimal oil temperature of 350 F to 375 F. You want to brown and crisp the coating ASAP so as not to overcook the squid underneath.
- Do not overcrowd the pan and cook in batches as needed to prevent the temperature from plummeting.
- While the squid are hot and fresh from the fryer, season generously with garlic powder, salt, and freshly ground pepper or any of your favorite spice blends.
How to serve and store
- Enjoy these crispy calamares as pulutan with an ice-cold beer or as a main dish with steamed rice and roasted veggies. Serve with choice of dipping sauces such as spicy vinegar, tartar sauce, garlic aioli, or marinara sauce.
- For maximum quality, this seafood appetizer is best enjoyed freshly cooked. If saving leftovers, place in an airtight container and refrigerate for up to 2 days.
- To reheat, arrange in a single layer on a baking dish and bake in a preheated 375 F oven for about 6 to 7 minutes.
Looking for more crunchy seafood appetizers? Try this crispy tahong and crunchy drunken shrimp recipes!
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 3 pounds large squid
- 1 cup milk
- 1 cup flour
- 1 cup cornstarch
- canola oil
- garlic powder to taste
- salt and pepper to taste
- lemons, cut into wedges
Instructions
- Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard.
- With a knife, cut the head and the ink sack from the tentacles. Set aside the tentacles. Peel the spotted outer membrane from the squid and discard.
- Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Drain well and pat dry.
- Cut the body into rings by slicing vertically or keep them whole depending on size.
- In a bowl, place milk and cleaned squid. Marinate in the refrigerator for at least 30 minutes or up to 4 hours. Drain squid and discard milk.
- In another bowl, combine flour and cornstarch. Stir to combine.
- Toss the squid in the flour mixture to fully coat.
- In a wide pan or wok over medium heat, heat about 3-inches deep oil to 350 F. Add coated squid in batches and deep-fry, turning as needed, for about 1 to 3 minutes or until crisp and golden.
- With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet.
- Season with garlic powder, salt, and pepper to taste. Serve immediately with lemon wedges or spicy vinegar.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Arlin B Coleclough says
What did you pot creme or milk?
Lalaine Manalo says
fresh milk 🙂
Cyde says
I like the idea of marinate first in milk. I follow your recipe but not removing the squid skin. Separate the head and clean the sqiud. Fry the sqiud. It is ok.
Shirley says
I’ve not tried this yet but does the milk need to be rinsed off before dredging the rings into the flour mixture? TIA (Thanks In Advance!).
Lalaine Manalo says
No need to rinse. Just drain well 🙂
Virginia Beierly says
Does the fresh milk in the grocery store work on this to marinate the squid?
Lalaine Manalo says
Yes, that is what you need 🙂
Arlin B Coleclough says
Ah ok thanks, I do love calamari is just if I cook it just no ok no crispy
Bob says
How is it in an air fryer
Lalaine Manalo says
Haven’t personally tried it but I think it will work 🙂
Arlin B Coleclough says
No in the pinoy kawali
jez says
will an evaporated milk be fine ? or what milk should i use?
thank you for answering.
Lalaine Manalo says
Hi, Jez,
I use homogenized milk. I think it’s called fresh milk in the Philippines and they usually sell them in cartons.
Arlin B Coleclough says
Do we pot a egg on it?
Lalaine Manalo says
No eggs 🙂
Um Ahmed says
Hello po. Pde po b isama n ung spices s flour and cornstarch mixture? Thanks in advanced.
Lalaine Manalo says
Pwede naman. Linagay ko kasi after para hindi masyado mangitim ang oil.
Foxybrown says
five or even more stars for this recipe, this is my first time trying to make crispy calamari, I was looking for the recipes online because my son love this very very much every time we eat out, he always orders it. And I thought why don’t try it at home and came across your recipe and tried it, it was like AAAAAAHHHHHHH Super delicious, I mixed the tempura flour with salt and pepper and coated on Calamari…it the best of the best…
THANK YOU SO VERY MUCH
Lalaine says
Thank you so much for the feedback. I am glad you enjoyed them. 🙂
Arlin B Coleclough says
I do love cooking I only learned book
Warren Courtney says
Homogenized milk involves the milk being heated above 40 degrees C. The milk naturally releases glutamic acid (MSG is the sodium salt of glutamic acid) which tenderizes the protein. All heated milk releases the glutamic acid naturally. The same chemical is naturally occurring in papayas which is how adding papayas tenderizes meat as the meat cooks.
Lalaine says
I never knew why soaking the milk worked and now I do. Can’t wait to try this trick on other meats. Thanks, Warren!
Henni says
Hello Lalaine! Maliit na pusit ginamit ko pero mas natagalan ako sa paglinis. Inalis ko ung buto sa bibig, ung buto likod saka binalatan ko isa isa. May mali ba akong ginawa? Nabanggit mo kasi sa simula na time saving ung maliit na pusit. Salamat sa pagsagot!
Lalaine says
Hello Henni
Mas gusto ko kasi yung maliit although mas matagal balatan dahil you don’t have to cut at mas easier na e bread and fry.
chinablue says
This is one of my favorite “pulutan”..cheers!
Lalaine says
Enjoy!
alpio escandor says
Powder or evaporated milk should be used?’
Lalaine says
Hi Alpio
I use homogenized milk, fresh milk in the Philippines.
carrots says
Tried this recipe using the native squid (smaller) & was an instant fave by the hubby! Was pleasantly surprised by the +milk, but yes, it worked its magic. Perfect partner for ice-cold beer
Lalaine says
I know, right? I don’t know what happens there but soaking in milk does tenderize the squid without adding any funny taste. Glad your hubby enjoyed his pulutan 🙂
Warren Courtney says
Homogenized milk involves the milk being heated above 40 degrees C. The milk naturally releases glutamic acid (MSG is the sodium salt of glutamic acid) which tenderizes the protein. All heated milk releases the glutamic acid naturally. The same chemical is naturally occuring in papayas which is how adding papayas tenderizes meat as the meat cooks.
Helen montecillo says
Recipe for spicy vinegar like your crispy calamari, havent tried it yet but i know its delecious, my will be delighted on this for his pulotan👍
Lalaine Manalo says
Enjoy!
Mae Romero says
So glad i found your blog! Super excited can’t wait to browse and check out the recipes you have posted. Quick question on this Calamari recipe. I am thinking of using those frozen pre-cut Calamari rings. I do not have the stomach to cut a squid up, I know, i’m a bit in the wussy side when it comes to dealing with seafood. So are they okay to use? Thanks so much 😉
Lalaine says
Hello Mae
I’ve never tried frozen, pre-cut squid rings but I don’t see why they won’t work. Thaw them out and just proceed with the recipe. 🙂
taty says
I did try it home. Desaster!!!!!! First batch coating comes off partly. Was geassy and mushy. Second barch burned. What went wrong?
Lalaine says
Hi Taty
I am sorry if the recipe didn’t work as well for you. I understand the frustration of wasted time and ingredients. I hope I can help make it a success next time.
Deep-frying is simple but it is also about finding the right level of heat. Usually when fried foods are greasy and mushy, the frying oil was not hot enough. Food tend to absorb more oil and does not crisp enough. The incorrect temperature might have also caused a lot of the coating to come off. The second batch probably burned because a lot of the coating is now in the oil and adheres to the food being fried. It can also be because of the type of oil used. Some oils don’t have high smoke points and they burn at high and prolonged temps. Some tips for successful deep-frying: oil with high smoke point such as canola or peanut oil. Make sure oil is hot enough, it should bubble actively around the food when you’re frying. Do not overcrowd pan as the temp will plummet.
If you have any more questions, I’ll be glad to help. These calamari is really delicious and I want you to be able to get the most out of the recipe 🙂
Sherwin says
I like it, now i know how to cook. In the Philippines calamari is worth 3 peso each pieces.
Lalaine says
Now you can make them at home 🙂