Ingredients
Scale
- 1 pound squid (cleaned, tubes cut into rings, tentacles included if desired)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
- Lemon wedges for serving
- Dipping sauce of choice (marinara, garlic aioli, or tartar sauce)
Instructions
- Clean the squid thoroughly. Remove the head, innards, and thin outer skin if not already cleaned. Cut the tubes into rings about ½ inch thick and keep tentacles if desired. Pat dry with paper towels to remove moisture.
- In a mixing bowl, combine flour, cornstarch, paprika, garlic powder, salt, and black pepper. Mix well to create the coating.
- Toss the squid rings and tentacles in the flour mixture until well coated. Shake off excess flour to prevent clumps.
- Heat vegetable oil in a deep pan or pot to 350°F (175°C). Test with a pinch of flour; if it sizzles immediately, the oil is ready.
- Fry the squid in small batches to avoid overcrowding. Cook each batch for about 2 minutes, or until the calamari turns golden and crisp.
- Use a slotted spoon to remove the calamari and place them on paper towels to drain excess oil.
- Serve hot with lemon wedges and dipping sauce of your choice.
Notes
Always dry the squid thoroughly before coating to achieve a crisp texture.
Do not overcook the calamari; frying too long will make it rubbery.
Adjust spices to your taste, adding chili powder for heat or herbs for extra flavor.
- Prep Time: 15
- Cook Time: 10