Few dishes can rival the universal charm of fried squid, famously known as fried calamari. This seafood classic is full of crunch. The melt-in-your-mouth tenderness comes when the squid is perfectly cooked.
Whether gracing tables in fine dining or having a casual snack along the seaside, crispy squid fried has become a crowd favorite. Both the golden, flavorful crust and the delicate interior come into perfect balance, making this potentially ideal to fit into any menu.
Join us for a tasteful journey through the cultural significance of this dish, a recipe overview, and expert tips for making the perfect fried calamari at home. Prepare to rediscover why this dish continues to mesmerise taste buds around the world.
Origins and Global Variations of Fried Squid
Mediterranean Roots
Calamari is another name for squid, and it came from the Mediterranean diet that was favored even in ancient Greece and Rome. Italians learned to perfectly fry squid by lightly dusting it with flour or in batter and then frying it until golden brown. It is usually served with a simple lemon juice or marinara to reveal its natural, tender flavor. Thus, this has remained a staple of Sicily and Campania.
Fried Calamari’s Journey to the U.S.
Crispy calamari fry gained popularity in the U.S. in the 1970s after Italian immigrants introduced it. Initially enjoyed in cities like New York and Boston, it became a restaurant staple, admired for its crisp exterior and tender interior. Seafood lovers embraced it, and it remains a star appetizer on menus nationwide.
Asian Inspirations
Fried calamari or squid, Asian style, pushes bold flavors. Squids are cooked in a variety of ways, including Japan’s light and crispy tempura and Korea’s spicy chili-spice way. It is usually served with soy, soy and sesame oil or some kind of vinegar-based sauce. Thus, squid has turned into a variety of dishes, from flavorful street food to elegant fine dining dishes.
International Popularity
It adapts without problem to international cuisines. Spain’s “calamari a la romana” pairs golden squid fritters with aioli, and Greece’s “kalamari Tiganito” adds garlic and lemon. Its crispy outer layer and tender bite make this dish universally beloved across cultures for its versatility and its irresistible flavor.
How Do You Tenderize Your Squid Before Frying?
Tenderize calamari is the key to achieving its signature soft, delicate texture and avoiding the dreaded rubbery chew. Here’s how you can prepare your squid for perfect frying:
Soak in Buttermilk: Dipping calamari in buttermilk for 30 minutes to an hour helps digest proteins, tenderising the meat while adding a subtle tang.
Use Baking Soda: A light dusting of baking soda on the squid before soaking can further soften the texture, especially for tougher cuts.
Marinate in Milk: Another effective way is to soak calamari in plain milk. The enzymes in milk gently tenderize while maintaining a neutral flavor.
Score the Flesh: Lightly scoring the calamari fritters or tubes ensures even cooking and prevents toughness.
Quick Frying: Always fry calamari quickly in high heat. Overcooking makes it chewy, so stick to 1–2 minutes per batch.
How to Clean and Prepare Squid for Frying – The Right Way
Though some people may find the very thought of cleaning squid somewhat intimidating, it is quite simple. This should not stop you from savoring delicious, squid-fried in the least. Here are some easy steps:
Step 1: Get Your Stuff Ready
First, get your equipment ready, such as a sharp knife or scissors, a cutting board, a bowl for cold water, paper towels, and gloves for ease of preparation.
Step 2: Separate the Tentacles from the Body
Hold the squid and gently pull apart the bodies and tentacles. Be careful with the ink sac, and set aside the tentacles for frying, discarding the rest of the head.
Step 3: Extract the Innards
Remove the clear cartilage (quill) and any internal parts from the body. Rinse under cold water to ensure the squid is clean and free of residue.
Step 4: Peel the Skin (Optional)
You can peel the skin off the squid for a cleaner look. Start at the open end of the body and gently pull off the skin if you prefer, though it’s okay to leave it on too.
Step 5: Rinse and Dry Thoroughly
Rinse the squid once more to clear off any ink or bits of skin. Pat dry with paper towels so that oil won’t splatter everywhere when frying.
Step 6: Slice and Prepare for Cooking
Cut the squid into rings or strips, or leave it whole. Make sure your cuts are equal so that it cook evenly if making squid rings or if leaving them whole.
Types of Batter for Fried Squid
The type of batter applied determines a lot when aiming for that perfect and golden result in the crunchy squid-fried recipe. Following are some popular batter types one can use for frying squid:
- Classic Flour Batter
The most common choice for frying squid is made from a simple mixture of flour, water, salt, and pepper. It’s light and crispy and lets the natural flavor of the squid shine through. You can also add a little baking powder for extra crispiness.
2. Tempura Batter
Japanese batter, or tempura, usually consists of flour, cornstarch, cold water, and sometimes eggs. The best thing about tempura batter is how light it can get, forming a crispy yet delicate coating without overpowering the flavor of the squid.
3. Beer Batter
The ingredients needed for the beer batter include flour, cornstarch, and beer. The carbonation in the beer makes this coating light and crunchy, while the maltiness of it enriches the squid perfectly. It is great for a heavier yet still crispy coating.
4. Buttermilk Batter
The use of buttermilk, flour, and spices in this batter forms a rich, tangy flavor that goes well with the squid. The acidity of the buttermilk helps in tenderizing the squid as well, making it more tender inside.
5. Cornstarch Batter
Cornstarch batter is made from cornstarch, water, and a pinch of salt. It produces an extremely crispy, crunchy exterior that contrasts beautifully with the soft squid inside. It’s lighter than flour batter and ideal for those looking for a crunchy finish.
6. Panko Crumbs (Breading)
You can also use panko breadcrumbs for coating the squid instead of batter. Panko breadcrumbs create a crispy, crunchy texture and add a light, airy coating that’s less greasy than traditional batters. This is perfect for a Japanese-style calamari fried.
Crispy Fried Squid Recipe
Squid Fried is everyone’s favorite appetizer-both crispy and golden with tender squid. This recipe is going to teach you to make restaurant-style squid fried right in your own kitchen, with a crunchy coating and delicate flavor. Let’s begin!
Ingredients for the squid
- 1 pound fresh or frozen calamari tubes (thawed)
- ½ cup buttermilk or 2% milk
- 1 teaspoon kosher salt
Ingredients for the coating
- 1 ½ cups all-purpose flour
- 1/3 cup cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon dry oregano
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- 1 tablespoon paprika
Ingredients for frying and serving
- Grapeseed oil or vegetable oil for frying
- Lemon wedges
- Fresh lemon juice
- Extra salt and pepper for seasoning
Instructions for Perfect Crispy Fried Squid Recipe
Step 1: Prep the Squid
Slice calamari tubes into thick rings (about ¾-inch wide). Leave the tentacles whole for extra texture and aesthetics. Place the rings and tentacles in a bowl of buttermilk mixed with a pinch of salt and let them soak for a few minutes. After marinating for 30 minutes, place it in the refrigerator.
Note: In my experience, soaking the calamari in buttermilk is a game-changer because it tenderizes the squid and neutralizes any fishy smell. This step ensures you’ll end up with tender, juicy bites that don’t turn rubbery.
Step 2: Prepare the Coating Mixture
In a large mixing bowl, whisk together the following, such as 1½ cups of all-purpose flour, ⅓ cup of cornstarch, ½ teaspoon baking powder, ¾ teaspoon oregano, ½ teaspoon black pepper, ½ teaspoon cayenne pepper, and ½ teaspoon paprika.
Step 3: Coat the Squid
In a large bowl, dip each squid in the buttermilk, using tongs to remove them. Make sure that some excess drips off. Now throw the squid in batches of several in the flour mixture until it is well coated, before shaking off excess and laying it aside. Do it piece by piece to be consistent.
Step 4: Heating Oil
Take oil in a deep fryer or heavy-bottom pot in a way that covers the bottom 4 inches of the pot and heat it. The best types of oil to use are grape seed, peanut, or canola oil. The temperature should be set between 350°F and 365°F and monitored with a thermometer.
Step 5: Frying of the Calamari
Fry the fresh calamari in batches, being careful not to overcrowd the fryer or pot. Cook for 1-2 minutes per batch, until the coating turns golden in color. Using a slotted spoon, remove the calamari from the oil and drain on paper towels to remove excess oil.
Step 6: Serve and Enjoy
While still warm, sprinkle salt and pepper over the calamari. Serve immediately with fresh lemon wedges for a zesty, citrusy finish.
Nutritional Facts About Fried Squid
Fried squid, also known as calamari, is not only a delicious appetizer but also provides some nutrients. The nutritional content of this dish per serving, based on the preparation methods and ingredients used, is listed below.
- Calories and Macronutrients
- Calories: 227.2 kcal
- Carbohydrates: 35.8g
- Protein: 15.9g
- Fat: 1.8g
It is a good source of protein, important in muscle repair and growth, and relatively lean, especially when fried in healthy oils.
- Cholesterol and Sodium
- Cholesterol: 177.7mg
- Sodium: 273.4mg
While squid contains cholesterol, it can be part of a healthy diet as long as one consumes it in moderation and combines it with vegetables or whole grains.
- Micronutrients
- Potassium: 280.8mg
- Fiber: 1.6g
- Vitamin A: 123.5 IU
- Vitamin C: 13.3 mg
The potassium in squid maintains a healthy heart and muscles, while vitamin C strengthens immunity. The fibre content will aid digestion.
Note: Squid is also a very good source of omega-3 fatty acids, which again have been recognized as being very healthy for the heart. Their amount may be slightly diminished with frying. Lightly frying and combining with fresh greens will balance out a meal.
Tips For Making the Best Crispy Fried Calamari Recipe
Getting perfectly crispy calamari fried that’s tender inside and golden brown on the outside requires a few tricks. Here are expert tips that will have you cooking like a restaurant chef from the comfort of your home:
1. Cut Rings the Right Thickness
Prepare squid tubes by cutting them into rings of about ¾ inches thick. This thickness is ideal: it grants the calamari time enough to cook such that the crust gets crispy while the interior is still tender. Thin cuts might get overcooked and tough, so keep slices even and on the slightly thicker side.
2. Soak for Tenderness and Flavor
Before frying, marinate the calamari rings in a salty milk solution or buttermilk for 30 minutes inside the fridge. This not only tenderizes the meat but also gets rid of that excessive fishy smell. That’s the trick behind the enormous difference in taste and texture.
3. Perfect the Coating Mixture
For that signature crunch, coat the rings in a mixture of flour, cornstarch, and a pinch of baking powder. Cornstarch makes the coating lighter and crisper while baking powder adds a tender puff to it. Spice it with seasonings like cayenne or oregano per your taste preferences.
4. Master Oil Temperature
The key to crispy calamari is frying at the right temperature between 350°F and 365°F. Too low, and the rings absorb oil, turning greasy and soggy. Too high, and the coating burns before the calamari cooks through. Use a thermometer to monitor the oil temperature precisely.
Best Recipes for Fried Squid on Any Occasion
When it comes to preparing the best fried calamari for any occasion, there’s a perfect recipe for every palate. From classic to creative, here are some must-try recipes that will delight your guests:
1. Classic Fried Calamari Rings
Ingredients: Whole Squid, all-purpose flour, cornstarch, salt, pepper, baking powder, eggs, oil (for frying), lemon wedges, marinara sauce.
Instructions: Clean and slice the squid into rings. Mix flour, cornstarch, salt, pepper, and baking powder. Dip the squid in beaten eggs and then coat with the flour mixture. Heat oil to 350°F (175°C) and fry the squid until golden and crispy. Serve with marinara sauce and lemon segments for a traditional touch.
2. Spicy Asian-Style Squid Fried
Ingredients: Squid, rice flour, cornstarch, chili oil, garlic, soy sauce, fish sauce, lime juice, sugar, oil for frying.
Instructions: Slice the squid into rings or strips. Mix with rice flour and cornstarch. After that, fry the squid rings. After frying, toss the squid in chilli oil, minced garlic and soy sauce to create a fiery, flavorful finish.
3. Mediterranean Fried Calamari
Ingredients: Squid, flour, lemon zest, salt, pepper, olive oil, fresh herbs such as parsley or dill, tzatziki sauce.
Instructions: Dredge squid in a flour batter seasoned with lemon zest, salt, and pepper. Fry until crispy, then serve with a dollop of tzatziki sauce and fresh herbs for a light, Mediterranean take.
4. Buttermilk-Battered Calamari
Ingredients: Squid, buttermilk, flour, cornstarch, salt, pepper, and oil for frying.
Instructions: Marinate the squid in buttermilk for some hours to make the meat tender. Deep-fry the squid in a mixture of flour and cornstarch, along with salt and pepper. Fry until golden brown for crispy yet tender calamari, perfect for any occasion.
5. Air-Fried Squid
Ingredients: Squid, flour, breadcrumbs, paprika, garlic powder, salt, pepper, olive oil spray.
Instructions: Lightly coat the squid with a mixture of flour, breadcrumbs, paprika, garlic powder, salt, and pepper. Spray with olive oil and air fry at 375°F (190°C) for 8-10 minutes until crispy. This healthier alternative has less oil but retains the delicious crunch.
Perfect Pairings for Fried Squid
It is a versatile dish that shines even brighter when paired with complementary sides, sauces, and drinks. Here’s how to elevate your fried squid experience:
| Category | Pairing |
| Dipping Sauces | Aioli (Garlic Mayo)Sweet Chili SauceTartar SauceMarinara Sauce |
| Side Dishes | Fresh Salad with Citrus DressingGarlic BreadFrench FriesStir-Fried Vegetables Creamy Chicken Ramen |
| Beverage Pairings | Crisp White WineLight BeersSparkling Lemonade Sushi |
| Bonus Pairings | Pickled VegetablesColeslawSpicy Kimchi Tofu Karaage |
Final Thoughts
This is the overall guide about fried squid, a delicious dish loved by many. At Negi & Nori, we have a great variety of halal Japanese dishes that will satisfy your taste buds. Try our best poke bowls in London, perfectly seasoned ramen, fresh sushi, or the crispy Pumpkin Katsu Curry. Our warm and inviting atmosphere, coupled with premium ingredients, makes Negi & Nori the best place to enjoy authentic Japanese flavors in London. Visit our website to explore our full menu, where you’ll also find delicious options like Wasabi, Pho, and Prawn Katsu Curry.
How to make pan-fried calamari?
To make pan-fried calamari, coat squid rings in seasoned flour, then fry in hot oil until golden brown. Serve with lemon cut and a dipping sauce like aioli for extra flavor.
What is the Japanese name for Fried Squid?
In Japanese, fried squid is often called “Ikayaki.” It refers to grilled or deep-fried calamari, typically served on skewers with a sweet soy-based sauce, popular at festivals.
Is fried calamari healthy?
Fried squid can be a tasty snack, but too often, it is prepared with a great deal of calories and fat in the frying process. It does contain protein and some necessary nutrients, but it’s best consumed in moderation.
How do you reheat fried calamari?
Refrying works to achieve the same crispy result; simply fry the fried calamari in oil (about 375°F) for about 2 minutes when cold from the fridge (add 1 minute more if frozen). You can also pan fry over medium-high heat until crispy, about 5 minutes. Do not microwave, as it will become soggy.
Can you use frozen squid for frying?
Yes, it is possible to use frozen squid for frying. It needs to be properly thawed and dried off before battering and frying to avoid oil splatters and getting crunchy results.
