Ingredients
Scale
- 1 pound fresh calamari rings and tentacles
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs
- 1 cup breadcrumbs (panko preferred)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying (vegetable or canola oil)
- Optional: hot sauce or aioli for dipping
Instructions
- Thoroughly clean the calamari by removing any residual cartilage and innards.
- Slice the calamari into rings if not already prepared.
- Pat dry with paper towels to remove excess moisture.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with smoked paprika, garlic powder, salt, and pepper.
- Dip the calamari rings into the flour, then into the beaten eggs, and finally coat with the breadcrumb mixture.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the calamari in batches until golden brown and crispy, about 2-3 minutes.
- Remove with a slotted spoon and drain on paper towels.
Notes
- Ensure calamari is thoroughly dried before breading for maximum crispiness.
- Do not over fry; watch closely to avoid burning.
- Serve immediately with dipping sauces for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Seafood
- Method: Frying
- Cuisine: Seafood
- Diet: Gluten-Free (if using gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 cup
- Calories: 275 kcal Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg
