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Crispy Fried Calamari Rings

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Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer
Servings 4 servings

Equipment

  • Deep Thermometer
  • Heavy-Bottom Pot or Deep Fryer
  • Wire Mesh Strainer
  • Paper Towels
  • Large Mixing Bowls
  • Tongs

Ingredients
  

  • 1 lb Fresh Squid Tubes cleaned, or frozen squid rings thawed
  • 1 cup Unsweetened Plant Milk almond or oat milk
  • 2 tbsp Fresh Lemon Juice
  • 1 cup All-Purpose Flour or gluten-free flour blend
  • 1/2 cup Cornstarch
  • 1 tsp Sweet Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • 1 tsp Sea Salt
  • 1/4 tsp Black Pepper freshly ground
  • 1/4 tsp Cayenne Pepper optional, for heat
  • 4 cups Avocado Oil or vegetable oil for deep frying

Instructions
 

  • If using fresh squid tubes, rinse under cold water and pat completely dry. Cut tubes into 1/2-inch wide rings, removing any remaining cartilage or membrane. If using frozen rings, thaw completely and pat dry.
  • In a bowl, combine plant milk and lemon juice. Let sit for 2 minutes to create dairy-free buttermilk substitute. Add calamari rings and let soak for 10 minutes to tenderize.
  • In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, oregano, salt, black pepper, and cayenne until well combined.
  • Heat oil in heavy-bottom pot to exactly 375°F (190°C). Oil should be 3-4 inches deep to properly submerge calamari rings. Use thermometer to maintain consistent temperature.
  • Remove calamari rings from milk mixture, allowing excess to drip off. Working in small batches, toss rings in seasoned flour mixture until evenly coated.
  • Carefully lower 6-8 rings into hot oil using tongs. Fry for 2-3 minutes until golden brown and crispy, turning once halfway through. Do not overcrowd the pot.
  • Using wire strainer or slotted spoon, transfer fried calamari to paper towel-lined plate. Season immediately with a pinch of salt while hot.
  • Repeat with remaining calamari, ensuring oil returns to 375°F between batches. Serve immediately while hot and crispy.

Notes

CALAMARI PREP TIPS:
Fresh squid should smell like the ocean, not fishy. Remove the clear cartilage completely to prevent chewy texture.
TEMPERATUE CONTROL:
Maintain oil at 375°F throughout frying. Too low results in greasy calamari, too high burns the coating before cooking the squid.
TROUBLESHOOTING:
If calamari turns out tough, you've overcooked it. Fry for maximum 3 minutes. The milk and lemon soak helps tenderize the squid.
STORAGE:
Best served immediately. Leftover fried calamari can be reheated in a 400°F oven for 3-4 minutes to restore crispness.

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