Crispy Fried Calamari is your next favorite appetizer! Learn the simple tricks on how to make them 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 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.
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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 just 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 are my original post and photo 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 this calamari recipe is 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 amazing calamari.
Tips on How to Make the Best Crispy Fried Calamari:
- Soak the cleaned squid in milk to tenderize. I am not sure what chemical wizardry happens here but even the last few squid pieces I kind of over fried and overcooked stayed 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. Peanut 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. The oil is ready when a small piece of bread browns in about 15 seconds.
- Do not overcrowd the pan and cook in batches as needed.
- While the squid rings are fresh and hot from the fryer, season generously with garlic powder, salt, and freshly-ground pepper or any of your favorite spice blends.
Do try this crispy calamari recipe and make a large batch, it’s sure to be a party hit! Make sure to have spicy vinegar ready and ice cold beer, of course. 🙂 Enjoy!
Crispy Fried Calamari is your next favorite appetizer! Learn the simple tricks on how to make them super tender yet deliciously golden and crunchy.
- 3 pounds large squid
- 1 cup milk
- 1 cup flour
- 1 cup cornstarch
- oil
- garlic powder to taste
- salt and pepper to taste
- lemons, cut into wedges
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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.
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Set aside the tentacles. Peel the spotted outer membrane from the squid and discard.
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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.
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In a bowl, place milk and cleaned squid. Allow to marinate in the refrigerator for at least 1/2 an hour or up to 4 hours. Drain squid and discard milk.
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In another bowl, combine flour and cornstarch. Stir to combine. Toss the squid in the flour mixture to fully coat.
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In a wide pan or wok over medium heat, heat about 3-inches deep oil until a small piece of bread added browns in 15 seconds.
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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.
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Season with garlic powder, salt, and pepper to taste. Serve immediately with lemon wedges or spicy vinegar.
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.
I never knew why soaking the milk worked and I know I do. Can’t wait to try this trick on other meats. Thanks, Warren!
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!
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.
This is one of my favorite “pulutan”..cheers!
Enjoy!
Powder or evaporated milk should be used?’
Hi Alpio
I use homogenized milk, fresh milk in the Philippines.
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
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 🙂
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.
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 😉
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. 🙂
I did try it home. Desaster!!!!!! First batch coating comes off partly. Was geassy and mushy. Second barch burned. What went wrong?
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 🙂
I like it, now i know how to cook. In the Philippines calamari is worth 3 peso each pieces.
Now you can make them at home 🙂