This is hands-down the best Calamari recipe I have ever had. I used to work in casual fine dining and this is how we made it. The calamari is soaked in milk, coated in seasoned flour, and then deep-fried until golden brown and crispy. It's really simple and I believe any home cook can replicate it at home.
About This Recipe
In college, I used to work at a casual fine-dining restaurant in my hometown. The food was OK, and honestly, I don't know if I'd classify it as casual fine dining...it was more of a pub, but that's what they called themselves.
One of their most popular dishes (and most well-executed dishes, in my opinion) was their calamari. It was crispy and crunchy, seasoned perfectly, and served with a fresh lemon slice and tzatziki. It was actually the first dish I learned to make there because it was one of the most popular.
The secret to their calamari was two parts:
- Marinating the calamari: The calamari was permanently marinating in a bucket of water. For home cooks, I recommend marinating in milk, which helps reduce more of the fishy taste, but at the restaurant, we used water because it was cheaper. The water helps coat the squid just enough so that flour can stick to them.
- Seasoned flour: This was a mixture of flour, cornstarch, dried dill, salt, and pepper. The cornstarch lightens up the dredge and produces an extra crispy texture. Dried dill just tastes amazing. That's why calamari is typically served with tzatziki- it compliments it very well.
Instructions
STEP 1: Add the calamari to a bowl. Pour enough milk that the calamari is covered (about 1 cup). Let this marinate for at least 15 minutes.
STEP 2: In a separate bowl, combine the flour, cornstarch, salt, pepper, and dried dill.
STEP 3: Grab a handful of calamari, allowing excess milk to drip back into the bowl, then drop into the seasoned flour. Use your hands to toss the calamari until evenly coated. Transfer to a baking sheet.
STEP 4: Heat your oil to about 375°F (the temperature will drop below 350°F when you add the calamari). Add two handfuls of calamari and cook for 2-3 minutes until golden brown and crispy. Transfer to a paper towel-lined baking sheet while you fry the rest.
Best Crispy Calamari
Ingredients
- 1 pound frozen calamari rings (thawed)
- ⅔ cup milk
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon dried dill
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place the calamari in a bowl and pour in enough milk to fully cover it (about 1 cup). Let it marinate for at least 15 minutes.
- In a separate bowl, mix the flour, cornstarch, dried dill, salt, and pepper.
- Take a handful of calamari, letting any excess milk drip back into the bowl, then add it to the seasoned flour. Toss until evenly coated, then transfer to a baking sheet.
- Heat oil to 375°F (it will drop below 350°F when the calamari is added). Fry two handfuls at a time for 2–3 minutes, until golden brown and crispy. Transfer to a paper towel-lined plate and repeat with the remaining calamari.
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