Frying the calamari quickly over high heat creates a crunchy exterior while keeping the calamari on the inside nice and tender.
- ½ pound Calamari
- 1 cup Milk
- 1 tablespoon Vinegar
- ½ cup All-purpose Flour
- ¼ cup Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Paprika
- Pepper (to taste)
- Oil for frying
- Clean your calamari: Discard the head and the beak from center of the tentacles. Remove the clear quill and empty the body cavity. Wash them under cold running water. You can use both tentacles and tubes cut crosswise into ¾ inch rings.
- Combine milk and vinegar. Soak the calamari in the mixture for at least an hour to overnight.
- Combine the dry mixture – flour, cornstarch, salt, paprika, and pepper. Set aside.
- For frying, prepare a wide-mouthed saucepan and fill it up with about 2-3 inches of oil. Calamari needs to be fried over high heat for a very short period otherwise it gets rubbery. You may use a thermometer for this, if you have one available. 375-380 Fahrenheit is what you’re looking for. Consistently keep the temperature at this level all throughout cooking. Cook in batches and do not overcrowd the calamari in the pan.
- Drain the calamari that has been soaked, saving the marinade. Dip it in the flour mixture, then back to the marinade (milk + vinegar mixture), then back into the flour mixture. Coat the calamari rings right before frying.
- Fry just until nicely browned, about 1 ½ minutes.
- Drain on a paper towel.
- Serve with some store-bought sweet chili sauce.