If you're craving something crispy and flavorful, look no further than this Crispy Herb Calamari recipe. It's perfect for a quick appetizer or a delightful snack that's sure to impress your guests. Let's dive in and create something deliciously memorable!
Calamari rings are the star of the show, offering a tender bite that contrasts beautifully with the crispy coating. All-purpose flour and cornmeal combine to create a textured, crunchy crust that clings perfectly to the calamari. The dried herbs—oregano and basil—add a fragrant, Mediterranean flair. Garlic powder and onion powder bring depth to the flavor profile, while salt and black pepper balance everything out. A quick dip in buttermilk ensures the coating adheres well and adds a subtle tang. Don't forget the oil for frying, which gives us that perfect golden brown finish. And finally, lemon wedges and fresh parsley are the perfect fresh, vibrant accompaniments.
This Crispy Herb Calamari pairs beautifully with a light, citrusy salad or a side of roasted vegetables. For drinks, a crisp white wine like Sauvignon Blanc complements the dish's flavors without overpowering them. It's also a great finger food for parties alongside other seafood delights.
Start by rinsing your calamari rings under cold water. This helps remove any excess residue. Pat them dry thoroughly with paper towels—this step is crucial for achieving that crispy coating.
Next, grab a large bowl and mix together your dry ingredients: flour, cornmeal, oregano, basil, garlic powder, onion powder, salt, and pepper. Give it a good stir to ensure everything is well combined—this mixture is what will give your calamari that flavorful crunch.
Pour the buttermilk into a shallow dish. Dip each calamari ring in the buttermilk, ensuring it's well coated. Then, transfer the ring to the flour mixture and coat it evenly, shaking off any excess. This double-step coating process helps the seasoning stick nicely.
Heat your oil in a deep fryer or a large skillet to about 350°F (175°C). Make sure the oil is hot enough before you start frying; otherwise, the calamari can turn out soggy instead of crispy. Fry the calamari in batches to avoid overcrowding the pan, which can lower the oil temperature. Cook them for about 2-3 minutes until they're golden brown and crispy.
Once cooked, remove the calamari from the oil and place them on a paper towel-lined plate to drain excess oil. This step keeps them from getting greasy.
Serve immediately, garnished with fresh parsley and accompanied by lemon wedges for that zesty finish. Enjoy!
Share