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🧂 Tips for Success
- Don’t skip the cornstarch. It’s the secret to extra crispy results.
- Use high heat oil like vegetable or peanut oil. Low-smoke point oils can burn and taste bitter.
- Don’t let them sit in the oil. Calamari cooks fast. As soon as they’re golden, get them out.
- Dry them well before soaking in buttermilk or dredging. Excess water leads to soggy calamari.
- Serve immediately. Fried foods lose their crispiness quickly as they cool.
🌟 Bonus: Spicy Calamari Twist
Add a pinch of cayenne or chili flakes to the flour mix for a spicy kick, or toss the fried calamari with sliced jalapeños and garlic for a bold appetizer.
Final Thoughts
Fried calamari may seem like something best left to restaurants, but with a few simple techniques and attention to timing, you can absolutely nail it at home. So next time you’re craving something crispy and delicious, grab some squid and give this recipe a try.
Your taste buds will thank you—and so will anyone lucky enough to share your kitchen.
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