Fried calamari, or calamares fritos, are squid rings coated in a mix of flour, cornstarch, salt, and pepper and fried in hot oil for a couple of minutes until golden and crisp, served with lemon and sauces. They take 30 minutes of preparation and about 30 minutes of frying in batches, and serve 6.
Originally from Andalusia in Spain, they are one of the most popular dishes in bars and restaurants, and a favorite seafood starter in Chile.
How to Make Fried Calamari?
You can buy whole squid and clean them at home, which takes more work but is fresher, or use ready cut rings, which often come precooked. The rings are tossed in seasoned flour and cornstarch, shaken, and fried at 170°C (338°F) without crowding the pan.
Nutritional Information
Each serving of fried calamari contains approximately 300 kcal, 15 g of protein, 15 g of fat, 110 mg of cholesterol, 25 g of carbohydrates, 1 g of sugars, 1 g of fiber, and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Fried Calamari Recipe
Preparation: 30 minutes
Cooking: 30 minutes
Servings: 6
Ingredients
- 500 g of squid
- 50 g (⅓ cup) of all purpose flour
- 50 g (⅓ cup) of cornstarch
- Oil for frying
- Sea salt
- Pepper
Instructions
- If using fresh squid, wash them in cold water and, with a sharp knife, cut off the tentacles just below the eyes, discard the insides, and remove the clear cartilage from the body. Cut into rings about 1 cm wide and keep them in cold water for a few minutes.
- If using precooked or frozen rings, follow the package instructions until the rings are ready to coat.
- In a large bowl, mix the flour, cornstarch, a little salt, and pepper. Add the well drained squid rings and toss until completely coated, pressing gently with your fingers for a firm coating and shaking off the excess.
- In a large skillet or fryer, heat enough oil over medium high heat to about 170°C (338°F) and carefully lower in the coated rings without overlapping. Fry for a couple of minutes until golden, lift out with a slotted spoon, and drain on paper towels.
- Serve the calamari right away while hot, with fresh lemon juice, tartar sauce, garlic sauce, tomato sauce, or mayonnaise.
Additional Tips
Use fresh or properly thawed squid
Use fresh squid, or thaw frozen squid properly in the fridge, and cook it right away for the best texture.
Measure the oil temperature
Oil at the right temperature fries the calamari evenly, crisp outside and tender inside.
Do not crowd the pan
Too many rings at once lower the oil temperature and the calamari fry unevenly and turn greasy.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Flour and cornstarch | All flour | 100 g | Less crisp |
| Flour coating | Beer batter | 1 cup flour + 1 cup beer | Puffier coating |
| Squid rings | Shrimp | 500 g | Fried shrimp |
| Plain | Paprika in the flour | 1 teaspoon | Golden color, more flavor |
Frequently Asked Questions (FAQs)
1. Why use cornstarch?
Mixing equal parts flour and cornstarch, 50 g of each, gives a lighter, crispier coating than flour alone.
2. At what temperature should calamari be fried?
At about 170°C (338°F), over medium high heat. Fry them a couple of minutes until golden, without crowding the pan.
3. Why does my fried calamari turn out tough?
Almost always from overcooking. Squid needs just a couple of minutes in the oil to stay tender inside. Frying in oil that is too cold also makes it tough.
4. Can I use frozen squid rings?
Yes, ready cut or precooked rings work well. Thaw them properly, dry them, and use them right away so the coating sticks.
What Are Calamares Fritos?
Calamares fritos are a Spanish classic, especially in Andalusia and Madrid, where they are eaten as tapas or in a sandwich. In Chile they are a popular starter at seafood restaurants and coastal markets.
Squid vs Octopus
Squid and octopus are both cephalopods, but squid has a tube shaped body, two long tentacles, and a firmer, more delicate flesh that cooks in minutes, while octopus needs long cooking to become tender.
Did You Know?
The clear, flexible cartilage inside a squid is called a pen, a remnant of the shell its ancestors once had.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Homemade Tartar Sauce Recipe
- Chilean Shrimp Ceviche Recipe
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