Crispy Fried Calamari (Calamares)

Tender squid rings with a light, crispy coating.

Course Appetizer, Main Dish

Cuisine American, Filipino, Italian

Prep Time 5

Cook Time 10

Marinate 1

Total Time 1 15

Servings

Calories 563kcal

Cost $4-$6

1 pound small or medium squid (bodies and tentacles) cleaned and cut into ¾-inch rings
1 cup milk
1 teaspoon kosher salt (use less for table salt) more to taste
⅔ cup all-purpose flour
⅔ cup rice flour
2 teaspoons baking powder
Neutral oil for frying
Sweet chili sauce or spiced vinegar for dipping (optional)

Combine the squid, milk, and salt in a bowl. Cover and refrigerate for 1 hour.
Mix the all-purpose flour, rice flour, and baking powder in a separate bowl.
Drain the squid, coat it in the flour mixture, and shake off any excess. Let it sit for a few minutes while the oil heats.
Heat about 1 inch of oil in a small, wide pot. The oil is ready when it bubbles steadily around a wooden spoon or chopstick.
Fry the calamari in small batches for 2 to 3 minutes, until crisp and lightly browned. Let the oil heat up again between batches.
Drain on a wire rack or paper towels and season with salt while hot. Serve with lemon wedges and your favorite dipping sauce.

Squid: Use small or medium squid and cut into thick rings to keep them tender.
Milk: Use whole milk, buttermilk, or yogurt thinned with water.
Flour: Mix all-purpose and rice flour for a light, crisp coating. Substitute cornstarch or potato starch for rice flour.
Baking powder: Use a small amount for a lighter, crispier coating. Too much can taste bitter.