📝 About This Recipe
Transport your senses to the Italian coast with this quintessential side dish featuring tender squid rings encased in a shatteringly crisp, seasoned flour crust. This recipe focuses on the delicate balance between the natural sweetness of the calamari and a high-heat fry that ensures a light, non-greasy finish. Perfectly portioned as a savory side, it’s a masterclass in texture and simple, Mediterranean elegance.
🥗 Ingredients
The Calamari
- 1 pound Fresh Squid (cleaned, bodies cut into 1/2-inch rings, tentacles kept whole)
- 1 cup Whole Milk (for tenderizing)
- 1 teaspoon Lemon Juice (added to the milk soak)
The Dredge
- 1 cup All-Purpose Flour
- 1/4 cup Cornstarch (for extra crispness)
- 1/4 cup Semolina Flour (provides a rustic, crunchy texture)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (for a hint of color and depth)
- 1 teaspoon Fine Sea Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
Frying and Garnish
- 1 quart Grapeseed or Vegetable Oil (for deep frying)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 whole Lemon Wedges (cut into 4 pieces)
Zesty Garlic Aioli
- 1/2 cup Mayonnaise (high quality)
- 1 clove Garlic (grated into a paste)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1 pinch Cayenne Pepper (optional for heat)
👨🍳 Instructions
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1
Place the cleaned calamari rings and tentacles in a medium bowl. Pour the milk and 1 teaspoon of lemon juice over them, ensuring they are fully submerged. Let them soak in the refrigerator for 20 minutes to tenderize the proteins.
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2
While the calamari soaks, prepare the Zesty Garlic Aioli by whisking together the mayonnaise, grated garlic, lemon zest, and a pinch of cayenne in a small ramekin. Cover and chill until serving.
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3
In a large, shallow bowl or a heavy-duty resealable bag, whisk together the all-purpose flour, cornstarch, semolina, garlic powder, smoked paprika, sea salt, and black pepper.
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4
Fill a heavy-bottomed pot or Dutch oven with at least 3 inches of oil. Heat the oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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5
Drain the calamari from the milk soak using a colander. Do not rinse them; the residual milk helps the flour adhere.
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6
Working in three small batches to avoid overcrowding, toss the calamari in the flour mixture. Shake vigorously to ensure every nook and cranny is coated.
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7
Transfer the coated calamari to a fine-mesh sieve and shake off all excess flour. This is crucial for a light, professional finish without 'doughy' spots.
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8
Carefully lower the first batch into the hot oil. Fry for 90 seconds to 2 minutes, or until the coating is a pale golden brown and crispy. Do not overcook, or they will become rubbery.
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9
Use a slotted spoon or spider skimmer to remove the calamari and place them onto a wire rack set over a baking sheet to drain. This keeps them crispier than paper towels.
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10
Immediately sprinkle the hot calamari with a tiny extra pinch of sea salt while the oil is still wet on the surface.
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11
Repeat the process with the remaining batches, ensuring the oil returns to 375°F between each fry.
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12
Transfer the fried calamari to a serving platter. Garnish generously with fresh chopped parsley and serve immediately with the chilled aioli and lemon wedges.
💡 Chef's Tips
Always use a thermometer to maintain oil temperature; if the oil is too cool, the calamari will be greasy; if too hot, they will burn before cooking through. The milk soak is a secret chef's trick—the lactic acid breaks down the tough fibers in the squid for a melt-in-your-mouth texture. Never crowd the pan; frying too many pieces at once drops the oil temperature and leads to soggy batter. If you can't find semolina flour, you can substitute with extra cornstarch, but the texture will be slightly less 'crunchy'. Ensure the calamari is completely thawed and patted slightly if it seems overly wet before the milk soak to prevent the coating from sliding off.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold glass of Pinot Grigio or a dry Prosecco to cut through the richness of the fry. Serve alongside a simple arugula salad with shaved parmesan and a light balsamic vinaigrette. Offer a side of spicy marinara sauce in addition to the aioli for a classic 'two-sauce' Italian presentation. Include a few fried lemon slices and fried parsley sprigs on the plate for a high-end restaurant aesthetic. This makes an excellent side dish to a main course of Linguine alle Vongole (Clam Pasta).