Fried Calamari

5 from 3 votes

Crispy, easy and delicious fried calamari.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Light meal, meze

Cuisine: Greek

Servings: people

Calories: 2kcal

Author: Mia Kouppa

Prepare your calamari. If it is frozen, thaw and then rinse and allow to drain in a colander. Slice the body tubes into ½ inch thick rounds. Rinse once more and allow to once again drain in colander. You can also place the rings on a plate lined with paper towels, however, do not pat dry. Salt your calamari with a generous sprinkling of salt, using about ¼ teaspoon of salt for every whole calamari you sliced. Toss to distribute the salt evenly.
In a shallow bowl add all purpose flour and sprinkle with pepper. Use about ¼ teaspoon pepper for every cup of flour you use. Toss your salted calamari with the flour so that there is an even, light coating of flour on each ring. Coating the calamari thoroughly is key to avoid the oil from splattering.
Pour enough vegetable oil into a deep frying pan so that it is 1 inch high. Heat oil over high heat. This is key. If the oil is not hot enough your flour will fall off your calamari rings and you will end up with naked calamari. The perfect temperature to cook the calamari is 170 degrees Celsius, or 330 degrees Fahrenheit.
Cook in batches until the calamari is a nice golden brown on all sides. You will have to flip them over at least once. Each batch should not take more than a few minutes to cook. Careful not to overcrowd the pan, to ensure crispier calamari. Remove the cooked calamari from the oil using a slotted spoon and allow to drain on a paper towel lined colander or plate.
Serve with a wedge of lemon and enjoy.
Enjoy!