Saturday, December 12, 2015

Crispy Squid/Calamari Fry

This weekend try making your own Crispy and Perfectly seasoned fried calamari /Squid recipe. This crispy fried calamari rings recipe is literally as easy as frying potatoes.. should really give it a try at home.


  1. 1/2 kg Squid (10-12 medium sized)
  2. 1cup - All purpose flour
  3. 1/4cup - Fine semolina
  4. 2tbsp - Corn starch
  5. 1tsp - Dried Oregano
  6. 2tsp - paprika 
  7. 1tbsp- Pepper Powder 
  8. Salt to taste
  9. Vegetable oil for frying

  • To prepare this super easy fried Squid/calamari recipe, clean the Squid/calamari and wash thoroughly. Using a sharp knife cut the calamari in slices, approx. 1 cm each. This will create the rings, as seen in the picture above.
  • Prepare the seasoning for the fried Squid/calamari. In a blender add the seasoning and blend it until all the ingredients mixes well.
  • Spread a large polythene bag or tupperware add the flour and seasoning. Place in the sliced Squid/calamari and shake well to coat (you will need to do this in batches). Remove the calamari onto a plate, shaking of any excess flour.
  • Into a medium sized frying pan pour enough vegetable oil to deep fry the Squid/calamari. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the Squid/calamari rings in, if it sizzles the oil is ready. Fry the Squid/calamari in batches for about 3-4 minutes, until nicely golden.
  • Remove the fried Squid/calamari using a slotted spoon and place on some paper towel to dry for 1-2 minutes. Have a taste and sprinkle with some more salt.
  • Enjoy this delicious fried calamari recipe with a last minute squeeze of a lemon.
  •  The seasoning for the calamari is a matter of preference. Some salt and freshly ground pepper will be just amazing, but adding also fresh herbs, like oregano and spices, like paprika will surely lift the flavour.
  •  Hot oil can be really dangerous, so use a slotted spoon to carefully place the calamari inside the hot oil. Not overcrowding the pan is vital for crispier results. If you add too many, the calamari will release water and the temperature of the oil will fall, resulting into not cooking properly.