Fried Calamari with Cornmeal (Printable Format)
Lightly coated calamari rings, fried to a crisp golden finish with hints of cornmeal and fresh lemon.
# Needed Ingredients:
→ Seafood
01 -
1 pound uncooked, cleaned squid, sliced into rings and tentacles if available
→ Liquids
02 -
1/2 cup whole milk or low fat buttermilk
→ Dry Coating
03 -
3/4 cup all-purpose flour
04 -
1/2 cup cornmeal
05 -
1 teaspoon salt
06 -
1/4 teaspoon ground black pepper
# Preparation Steps:
01 -
Detach the head from the squid mantle by pulling gently to remove the internal organs. Remove the beak from beneath the tentacles and separate tentacles by cutting just below the eyes. Extract and discard the cartilage from the mantle and rinse both tentacles and mantle thoroughly. Optionally peel off the skin by gripping and pulling gently.
02 -
Place sliced squid rings and tentacles in a bowl. Pour in whole milk until pieces are just submerged. Add a pinch of salt and gently mix to ensure all pieces are coated. Let soak for 15 to 20 minutes as you prepare remaining steps.
03 -
In a large, shallow bowl, whisk together all-purpose flour, cornmeal, 1 teaspoon salt, and ground black pepper until evenly combined.
04 -
Pour oil into a deep pan, pot (2.5 to 3 quart), or deep skillet, ensuring oil is at least 2 inches deep. Heat oil over medium-high heat until temperature reaches 365°F to 375°F.
05 -
Remove squid from milk, allowing excess liquid to drip off. Dredge a portion of squid in the flour and cornmeal mixture, ensuring an even, thorough coating without clumping. Work in small batches for best results.
06 -
Using metal tongs or a slotted spoon, carefully add coated squid to the hot oil. Fry for 2 to 3 minutes, or until golden and crisp. Monitor temperature closely to prevent overcooking.
07 -
Transfer fried calamari to a wire rack lined with paper towels, allowing excess oil to drain. Repeat frying process with remaining squid. Serve promptly, accompanied by marinara sauce or lemon aioli as desired.
# Supplementary Details:
01 -
Maintain oil temperature between 365°F and 375°F for optimal crispness. Overcrowding will decrease oil temperature, resulting in soggy texture.
02 -
Fried calamari may be kept warm on a prepared baking tray in a 150°F to 170°F oven while working in batches.