Ingredients
Seafood
- 1 pound frozen calamari tubes, thawed
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1/3 cup cornstarch
- 1/2 teaspoon baking powder
- 3/4 teaspoon dry oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Kosher salt, to taste
Wet Ingredients
- 1/2 cup 2% milk
Other
- Grape seed oil, as needed for frying
- 1 lemon, cut into wedges to serve
Instructions
- Prepare Calamari: Thaw the frozen calamari tubes completely. Once thawed, pat the calamari dry with paper towels to remove excess moisture, which will help achieve a crispy coating.
- Cut Calamari: Slice the calamari tubes into approximately 1/2-inch thick rings, making them easy to handle and bite-sized for frying.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, dry oregano, black pepper, cayenne pepper, and a pinch of kosher salt. Stir well to evenly distribute the spices and leavening agent.
- Prepare Wet Mix: Pour the 2% milk into a separate bowl to be used for dipping the calamari, ensuring the flour mixture sticks evenly.
- Heat Oil: In a deep frying pan or a deep fryer, heat grape seed oil to 350°F (175°C), ensuring there is enough oil to submerge the calamari completely for even frying.
- Coat Calamari: Dip the calamari rings into the milk first, then dredge them in the seasoned flour mixture, making sure each piece is fully coated for a crispy crust.
- Fry Calamari: Carefully place the coated calamari rings into the hot oil. Fry in batches to avoid overcrowding, cooking each batch for about 2 to 3 minutes or until golden brown and crispy. Use a slotted spoon to transfer the fried calamari to a paper towel-lined plate to drain excess oil.
- Serve: Arrange the crispy fried calamari on a serving plate with lemon wedges on the side. Serve immediately for the best texture and flavor.
Notes
- Ensure calamari is completely dry after thawing to prevent oil splatters and achieve maximum crispness.
- Maintain the oil temperature at 350°F to avoid greasy or undercooked calamari.
- Fry calamari in small batches to maintain oil temperature and even cooking.
- Use grape seed oil or any neutral high smoke point oil for frying.
- Adjust cayenne pepper quantity for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
