If you're craving something crispy, savory, and just a bit indulgent, this Traditional Crispy Calamari recipe is your ticket to happiness. Quick to make and even quicker to devour, it's that perfect appetizer that never fails to impress.
Squid: The star of the show, offering a tender bite under that crispy coating. Make sure it's fresh for the best flavor and texture.
All-purpose flour: Provides the main structure for the coating, ensuring a light, crispy finish.
Cornmeal: Adds an extra crunch and slight sweetness, balancing the flavors beautifully.
Salt: Enhances all the other flavors. You don't need much, but it makes a big difference.
Black pepper: Adds a little heat and depth, complementing the squid perfectly.
Paprika: Gives a subtle smoky flavor and a hint of color to the coating.
Vegetable oil: Ideal for frying due to its high smoke point, which ensures your calamari cooks evenly and crisply.
Lemon wedges: A squeeze of lemon brightens up the dish and cuts through the richness.
Marinara sauce: For dipping, adding a tangy, tomato-based complement to the crispy calamari.
This calamari pairs wonderfully with a fresh, zesty salad. A simple arugula salad with parmesan shavings and a lemon vinaigrette complements the richness perfectly. Alternatively, serve alongside a light pasta dish for a fuller meal.
Start by mixing the dry ingredients in a large bowl. Combine flour, cornmeal, salt, black pepper, and paprika until well blended. This will be the coating that makes your calamari irresistibly crispy.
Next, heat your vegetable oil in a deep pan. The goal is to reach about 350°F, which is the sweet spot for frying calamari. If you don't have a thermometer, drop a little flour into the oil; if it sizzles immediately, you're good to go.
While the oil is heating, dredge the squid rings in your flour mixture. Make sure each ring is well-coated; this is what gives the calamari its signature crunch. Shake off any excess flour before frying to avoid clumping in the oil.
Fry the squid in batches. Overcrowding the pan can lower the oil temperature, leading to soggy calamari. Fry for about 2-3 minutes or until they're golden brown. Use a slotted spoon to remove them, letting them drain on paper towels. This helps keep them crispy until serving.
Serve your crispy calamari immediately with lemon wedges and a side of marinara sauce. Enjoy!
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