Easy Calamari
Tender calamari rings soaked in fresh milk, tossed in a seasoned flour coating, and fried until light golden brown. The long milk soak is what keeps the squid soft instead of rubbery, while garlic powder and dried parsley give the crust a savory, herby finish.
Servings: 4 people
Calories: 342kcal
Cost: $
Equipment
- 1 Deep cooking pot Holds enough oil to fry the calamari in batches.
- 1 Wide Mixing Bowl For combining the flour and seasonings.
- 1 Kitchen Spider or Slotted Spoon Lets you lift the calamari out quickly before it overcooks.
- 1 Wire rack Keeps the coating crisp while the excess oil drains.
Ingredients
- 1 lbs calamari rings
- 2 cups fresh milk or enough to cover the calamari
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons dried parsley flakes
- 2 cups cooking oil for deep frying
- 4 pieces lemon wedges for serving
Instructions
- Place the calamari rings in a bowl and pour in enough fresh milk to cover them completely. Refrigerate for at least 3 hours.1 lbs calamari rings, 2 cups fresh milk
- Combine the all-purpose flour, salt, garlic powder, and dried parsley flakes in a wide bowl. Mix well until the seasonings are evenly distributed.1/2 cup all-purpose flour, 1 1/2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons dried parsley flakes
- Heat the cooking oil in a deep cooking pot.2 cups cooking oil
- Drain the calamari and let the excess milk drip off. Coat each ring completely with the flour mixture, then gently shake off any excess flour.1 lbs calamari rings, 1/2 cup all-purpose flour
- Fry the calamari in batches for about 2 minutes, or until the coating turns light golden brown. Avoid adding too many pieces at once so that the oil stays hot.1 lbs calamari rings
- Remove the calamari using a kitchen spider or a slotted spoon. Let the excess oil drain on a wire rack or on a plate lined with paper towels.
- Transfer to a serving plate and serve right away with lemon wedges. Share and enjoy!4 pieces lemon wedges
Video
Notes
Frozen calamari – Thaw frozen calamari rings completely in the refrigerator and pat them dry before the milk soak, or the extra water will thin out the coating.
Oil temperature – Keep the oil between 350°F and 375°F. Drop in a pinch of the flour mixture to test; it should sizzle right away without browning instantly.
Double batch – When frying more than a pound, let the oil come back up to temperature between batches so the coating stays light instead of soaking up oil.
Reheating – Warm leftovers in an air fryer or a 375°F oven for 4 to 5 minutes. The microwave will soften the crust.
Dipping options – Garlic mayo, sweet chili sauce, or spiced vinegar all work well alongside the lemon wedges.
Nutrition
Serving: 4g | Calories: 342kcal | Carbohydrates: 17g | Protein: 20g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 264mg | Sodium: 926mg | Potassium: 320mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg