Crispy Fried Calamari

4.10 from 74 votes

Crispy Fried Calamari is your next favorite appetizer! Learn the simple tricks on how to make them super tender yet deliciously golden and crunchy.

Prep Time20

Cook Time10

Marinate30

Total Time1

Course: Appetizer

Cuisine: Filipino

Servings: Servings

Calories: 390kcal

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.

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; use the right one for the job. Avocado, 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; cook in batches as needed to prevent the temperature from plummeting.
While the squid is hot and fresh from the fryer, season it generously with garlic powder, salt, freshly ground pepper, or any of your favorite spice blends.