Crispy Calamari Lemon Wedge (Printable)
Golden fried calamari rings paired with fresh lemon wedges for a light starter.
# What You'll Need:
→ Seafood
01 - 1.1 lb fresh calamari, cleaned and sliced into 0.4 inch rings
→ Breading
02 - 3/4 cup all-purpose flour
03 - 1/2 cup cornmeal or fine semolina (optional)
04 - 1 tsp sea salt
05 - 1/2 tsp freshly ground black pepper
06 - 1/2 tsp paprika (optional)
→ Frying
07 - 2 cups vegetable oil, for deep frying
→ Garnish
08 - 1 large lemon, cut into wedges
09 - 1 tbsp fresh parsley, finely chopped (optional)
# How To Make:
01 - Pat calamari rings dry with paper towels to remove excess moisture.
02 - Combine flour, cornmeal (if using), sea salt, black pepper, and paprika in a shallow bowl; mix thoroughly.
03 - Toss calamari rings in breading mixture, ensuring even coating; shake off excess.
04 - Heat vegetable oil in a deep frying pan or pot to 350°F (180°C).
05 - Fry calamari rings in batches for 1 to 2 minutes until golden and crispy, avoiding overcrowding.
06 - Remove calamari with a slotted spoon and drain on paper towels.
07 - Transfer calamari to serving platter, garnish with parsley, and serve immediately with lemon wedges.
# Expert Tips:
01 -
- Foolproof technique that delivers restaurant-quality results in under 30 minutes.
- The crispy-tender contrast is genuinely addictive, and lemon makes everything taste like vacation.
- Impresses people without requiring fancy equipment or advanced skills.
02 -
- Overcooked calamari turns rubbery fast—literally within seconds once it crosses from tender to overdone, so watch the clock carefully.
- The oil temperature is non-negotiable; too cool and you get greasy rings, too hot and the outside burns before the inside cooks through.
03 -
- Keep your oil at the right temperature by letting it rest for a full minute between batches—this keeps it stable and prevents temperature swings.
- The driest calamari possible before coating is the single most important factor in achieving that shatter-when-you-bite-it crispness.