Meal Prep · Italian
Calamari Fritti
Crispy fried squid, a beloved Italian appetizer perfect for sharing.
Ingredients
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Step-by-step- If using fresh squid, clean thoroughly by removing the head, internal organs, and the clear plastic-like quill. Rinse well under cold water and slice the bodies into 1/2-inch rings; leave tentacles whole. Pat the squid very thoroughly dry with paper towels.
- In a shallow dish, whisk together the all-purpose flour, semolina flour (if using), 1 tsp salt, black pepper, and garlic powder (if using).
- Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350-375°F (175-190°C). Use a thermometer to monitor the temperature.
- Working in small batches, toss the squid in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour.
- Carefully add the coated squid to the hot oil, ensuring not to overcrowd the pot, which will lower the oil temperature and result in soggy calamari.
- Fry for 1-2 minutes, or until golden brown and crispy. Do not overcook, as squid can become rubbery quickly.
- Using a slotted spoon, transfer the fried calamari to a plate lined with paper towels to drain excess oil.
- Season immediately with a pinch more salt if desired. Repeat with remaining batches.
- Serve hot with fresh lemon wedges and a sprinkle of chopped parsley.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 28 g |
| Fat | 22 g |
| Carbohydrates | 18 g |
Storage & Freezer Guide
Make it last Refrigerator 1-2 days
Store leftover calamari in an airtight container in the refrigerator. Note that it will lose its crispness.
Freezer Not recommended
Freezing cooked calamari is not recommended as it will become very rubbery and lose texture upon thawing and reheating. It’s best enjoyed fresh.
Reheat Oven/Air Fryer
Reheat in a preheated oven at 375°F (190°C) or an air fryer at 350°F (175°C) for 5-8 minutes until warmed through and slightly crispy again. Avoid microwave reheating, which will make it soggy.
Chef’s Corner
- **Pat Dry Thoroughly**: Ensure your squid is completely dry before dredging in flour. This helps the coating adhere better and results in a crispier fry.
- **Don’t Overcook**: Calamari cooks very quickly. Fry for only 1-2 minutes per batch until golden. Overcooking will make it tough and rubbery.
- **Maintain Oil Temperature**: Keep the oil temperature consistent (350-375°F / 175-190°C). Frying at too low a temperature will result in greasy calamari, while too high will burn the exterior before the inside is cooked.
- **Small Batches**: Fry in small batches to prevent overcrowding the pot, which lowers the oil temperature and leads to soggy results.
