📝 About This Recipe
Transport yourself to the sun-drenched coastlines of the Mediterranean with these ultra-crispy, golden-brown calamari rings. This quintessential seafood street food balances a tender, succulent interior with a light, shatteringly crisp seasoned crust. Served hot in a paper cone with a side of creamy, hand-whisked garlic aioli, it is the ultimate expression of simple, high-quality coastal snacking.
🥗 Ingredients
The Seafood
- 1.5 lbs Fresh Squid (cleaned, bodies cut into 1/2-inch rings, tentacles kept whole)
- 1 cup Whole Milk (for tenderizing)
The Dredge
- 1 cup All-Purpose Flour
- 1/2 cup Cornstarch (for extra crunch)
- 1/4 cup Semolina Flour (provides a rustic street-food texture)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Oregano (crushed between palms)
- 1/4 teaspoon Cayenne Pepper (optional for a subtle kick)
- 1.5 teaspoons Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Zesty Garlic Aioli
- 1/2 cup Mayonnaise (high quality or homemade)
- 2 cloves Garlic (finely minced or grated into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest
For Frying and Garnish
- 1 quart Vegetable Oil (for deep frying)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 whole Lemon Wedges (cut into 4-6 wedges)
👨🍳 Instructions
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1
Place the cleaned calamari rings and tentacles in a medium bowl and cover with the milk. Let soak in the refrigerator for 20 minutes; this helps tenderize the protein and allows the flour to adhere better.
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2
While the squid soaks, prepare the aioli by whisking together the mayonnaise, grated garlic, lemon juice, and lemon zest in a small bowl. Cover and refrigerate until serving to let the flavors marry.
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3
In a large, shallow dish or a heavy-duty zip-top bag, combine the all-purpose flour, cornstarch, semolina, smoked paprika, oregano, cayenne, sea salt, and black pepper. Whisk thoroughly to ensure even distribution of spices.
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4
Fill a heavy-bottomed pot or a deep fryer with about 3 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 375°F (190°C). Use a deep-fry thermometer for accuracy.
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5
Drain the calamari from the milk bath using a colander. Do not rinse them; the residual milk acts as a binder.
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6
Work in batches to avoid overcrowding. Toss a handful of calamari into the flour mixture, shaking the bag or tossing with your hands until every ring is thoroughly coated.
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7
Transfer the coated calamari to a fine-mesh sieve and shake gently to remove any excess flour. This prevents the oil from becoming too cloudy and ensures a light crust.
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8
Carefully drop the calamari into the hot oil. Fry for 90 seconds to 2 minutes, or until the coating is a light golden brown and crispy. Do not overcook, or they will become rubbery.
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9
Use a slotted spoon or a spider skimmer to remove the calamari and place them on a wire rack set over a baking sheet. This keeps them crispier than draining on paper towels.
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10
Immediately sprinkle the hot calamari with a tiny pinch of extra sea salt while the oil is still glistening on the surface.
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11
Repeat the frying process with the remaining batches, ensuring the oil temperature returns to 375°F between each batch.
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12
Garnish the platter with chopped fresh parsley and lemon wedges. Serve immediately alongside the chilled garlic aioli.
💡 Chef's Tips
Soaking the squid in milk or buttermilk for 20 minutes is the secret to achieving a tender, non-rubbery texture. Always check your oil temperature with a thermometer; if the oil is too cold, the calamari will be greasy, and if it's too hot, the coating will burn before the squid is cooked. Avoid overcrowding the pot; frying too many pieces at once drops the oil temperature significantly. For the crispest results, use a combination of flours—cornstarch adds lightness, while semolina adds a signature street-food crunch. If using frozen squid, ensure it is completely thawed and patted dry before the milk soak to prevent excess moisture from ruining the dredge.
🍽️ Serving Suggestions
Serve in a parchment-lined paper cone for an authentic European street food experience. Pair with a crisp, cold glass of Sauvignon Blanc or a light pilsner beer to cut through the richness of the fry. Add a side of spicy marinara sauce for those who prefer a traditional Italian-American dipping option. Serve alongside a fresh Greek salad with feta and olives for a complete coastal meal. A dash of malt vinegar is a great alternative for those who like a British 'chippy' style flavor profile.