Squid ink contains melanin—the same pigment in human skin—which is why fresh calamari turns purple when overcooked.
Fried Calamari
Dive into the crispy goodness of homemade fried calamari! This delightful dish features tender squid, perfectly coated in a seasoned batter and fried until golden brown. Serve it up with a zesty squeeze of fresh lemon and a creamy aioli for that extra burst of flavor—perfect for sharing or devouring all on your own!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- cayenne pepper
- Greek style lemon and herb seasoning
- lemon juice (30 ml)
- mixed herbs
- parsleyoptional
- pepper
🥛Dairy & Eggs(1)
- milk (240 ml)
🫙Pantry Staples(1)
- flour (125 g)
🧂Spices & Seasonings(3)
- garlic powder
- paprika
- salt
📦Other(2)
- Aromat
- calamari (454 g)
👨🍳 Instructions
- 1
Wash the calamari and cut the tubes into about three pieces.
- 2
Prepare a milk bath with milk, lemon juice, salt, and pepper. Soak the calamari in this mixture for 30 minutes in the fridge.
- 3
Prepare the flour for coating the calamari and mix in the seasonings.
- 4
Remove the calamari from the milk bath and coat them in the seasoned flour, removing any excess flour.
- 5
Heat oil in a frying pan and fry the calamari in batches for about 3 to 4 minutes until golden brown.
- 6
Garnish with parsley and serve with lemon juice and lemon aioli.
💡 Pro Tips
- ✓Heat your frying oil to exactly 350°F because calamari's proteins coagulate rapidly at this temperature, creating a crispy exterior while preventing the interior from becoming rubbery in the 3-4 minute cook time.technique350°F
- ✓Add 1 tablespoon lemon juice per cup of milk in your soaking bath because the acid partially denatures proteins, breaking down tough muscle fibers and reducing cooking time needed for tenderness.ingredient1 tbsp per cup
- ✓Fry calamari in small batches of no more than 6-8 rings to prevent oil temperature from dropping below 325°F, which causes oil absorption and soggy coating instead of crispy texture.timing6-8 pieces maximum
- ✓Pat calamari completely dry after milk bath and before flouring because excess moisture creates steam pockets that prevent proper flour adhesion and cause coating to separate during frying.technique
- ✓Use a 2:1 ratio of all-purpose flour to semolina flour for coating because semolina's coarser texture creates more surface area for oil contact, resulting in 30% crispier crust.ingredient2:1 flour ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Squid ink contains melanin—the same pigment in human skin—which is why fresh calamari turns purple when overcooked.
Fried Calamari
Dive into the crispy goodness of homemade fried calamari! This delightful dish features tender squid, perfectly coated in a seasoned batter and fried until golden brown. Serve it up with a zesty squeeze of fresh lemon and a creamy aioli for that extra burst of flavor—perfect for sharing or devouring all on your own!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- cayenne pepper
- Greek style lemon and herb seasoning
- lemon juice (30 ml)
- mixed herbs
- parsleyoptional
- pepper
🥛Dairy & Eggs(1)
- milk (240 ml)
🫙Pantry Staples(1)
- flour (125 g)
🧂Spices & Seasonings(3)
- garlic powder
- paprika
- salt
📦Other(2)
- Aromat
- calamari (454 g)
👨🍳 Instructions
- 1
Wash the calamari and cut the tubes into about three pieces.
- 2
Prepare a milk bath with milk, lemon juice, salt, and pepper. Soak the calamari in this mixture for 30 minutes in the fridge.
- 3
Prepare the flour for coating the calamari and mix in the seasonings.
- 4
Remove the calamari from the milk bath and coat them in the seasoned flour, removing any excess flour.
- 5
Heat oil in a frying pan and fry the calamari in batches for about 3 to 4 minutes until golden brown.
- 6
Garnish with parsley and serve with lemon juice and lemon aioli.
💡 Pro Tips
- ✓Heat your frying oil to exactly 350°F because calamari's proteins coagulate rapidly at this temperature, creating a crispy exterior while preventing the interior from becoming rubbery in the 3-4 minute cook time.technique350°F
- ✓Add 1 tablespoon lemon juice per cup of milk in your soaking bath because the acid partially denatures proteins, breaking down tough muscle fibers and reducing cooking time needed for tenderness.ingredient1 tbsp per cup
- ✓Fry calamari in small batches of no more than 6-8 rings to prevent oil temperature from dropping below 325°F, which causes oil absorption and soggy coating instead of crispy texture.timing6-8 pieces maximum
- ✓Pat calamari completely dry after milk bath and before flouring because excess moisture creates steam pockets that prevent proper flour adhesion and cause coating to separate during frying.technique
- ✓Use a 2:1 ratio of all-purpose flour to semolina flour for coating because semolina's coarser texture creates more surface area for oil contact, resulting in 30% crispier crust.ingredient2:1 flour ratio