How Do You Make Calamari: A Step-by-Step Guide to Perfect Fried Squid

Table of Contents

1. Introduction
2. What Is Calamari?
3. Selecting and Preparing Calamari
4. How to Make Fried Calamari
5. Variations on Calamari
6. Dipping Sauce Ideas
7. Tips for Perfect Calamari Every Time
8. Conclusion

Introduction

Imagine the sound of crispy batter breaking apart as you bite into perfectly fried calamari—such a delight! For many food enthusiasts, the mere thought of this beloved seafood dish conjures up memories of dining out at their favorite restaurants, enjoying a flavorful appetizer or perhaps days spent enjoying Mediterranean delicacies. Yet, this seemingly restaurant-exclusive dish can easily be replicated in the comfort of your own kitchen. But how do you achieve that charmed balance of a light, golden coating while ensuring the inside remains tender?

Calamari, derived from the Italian word for squid, is not only a culinary staple in Mediterranean cuisine but has found its way into the hearts (and stomachs) of food lovers worldwide. Its versatility as an appetizer, main dish, or even as part of a seafood medley solidifies its place as a beloved dining option. Made with just a few ingredients, calamari offers a harmonious marriage of flavors with the right techniques.

In this blog post, we aim to demystify the process of making calamari, giving you the confidence to bring this restaurant favorite into your home. We’ll explore what calamari is, how to choose and prepare your squid, and detailed guidelines for frying to perfection. Not only will we share essential tips and tricks, but we’ll also enhance your culinary repertoire with exciting variations and dipping sauce ideas—all while emphasizing the freshness and quality of artisanal seafood available from Land and Sea Delivery.

What Is Calamari?

Calamari refers specifically to squid that is prepared for culinary use, often cut into rings or served whole alongside its tentacles. Unlike other seafood, calamari holds a mild flavor, which makes it a perfect canvas for various marinades and coatings, especially when fried to a crisp. With over 300 species of squid swimming in the ocean, the squid that tends to be harvested for culinary purposes usually includes species like Loligo and Ommastrephes. Most commonly found in supermarkets and specialty seafood markets, calamari is often sold fresh or frozen, cleaned or uncleaned, and even pre-cut into rings.

Interestingly, the popularity of calamari has surged tremendously in the United States since the 1980s, eventually transforming it from an exotic dish to a popular appetizer in many casual dining restaurants. Let's take a deeper look at the key factors that contribute to great calamari and how you can achieve restaurant-level results at home.

Selecting and Preparing Calamari

Choosing Fresh or Frozen Calamari

When sourcing your squid, freshness is key. Calamari should have a fresh, mild smell—anything too fishy may indicate that the seafood has begun to age. If you’re unsure, opt for frozen calamari, which can often be even fresher than what you might find at the fish counter. Look for wild-caught options that are more sustainable and flavorful.

Where To Get Fresh Seafood: Visit Land and Sea Delivery for an exceptional range of high-quality seafood, including fresh calamari delivered straight to your door.

Cleaning Calamari

If you buy whole squid, you will need to clean them before cooking:

1. Rinse: Start by rinsing the squid under cold water to remove any dirt or debris.
2. Separate Tentacles and Body: Hold the body in one hand and gently pull the tentacles away from the body.
3. Remove Innards: Cut just below the head and pull the innards out, making sure to discard anything that isn’t edible.
4. Remove Skin and Quill: Remove the skin that covers the squid body. You can do this by gently peeling it off, and don't forget to remove the transparent quill inside the body.
5. Slice: You can either cut the clean body into rings (about ¾ inch thick) for frying or leave it whole for grilling or sautéing.

If you purchase pre-cleaned calamari, you can skip these steps and go right to cooking!

Tenderizing Calamari

One of the most significant challenges in preparing calamari is ensuring it doesn’t turn out rubbery or tough. A technique that has worked wonders for many is soaking the squid in a tenderizing solution.

Salted Milk Method:

1. Soak: Combine ½ cup of milk and 1 teaspoon of kosher salt in a bowl. Add the calamari, coating it well, and let it sit in the fridge for 30 minutes.
2. Dry: After soaking, pat the squid dry with paper towels to remove excess moisture.

This method not only tenderizes the calamari but also helps mitigate strong odors while adding a subtle richness to the flavor.

How to Make Fried Calamari

Ingredients

• 1 pound calamari (rings and tentacles)
• 1 cup salted milk (or buttermilk)
• 1 ½ cups all-purpose flour
• ⅓ cup cornstarch
• ½ teaspoon baking powder
• ¾ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional for heat)
• Vegetable oil (for frying)
• Lemon wedges (for serving)
• Marinara sauce or dipping sauce of choice

Step-by-Step Cooking Instructions

1. Soaking for Tenderness

Start by soaking your calamari in the prepared salted milk for 30 minutes, as previously described. This step is essential for ensuring a tender bite.

2. Preparing the Dry Coating

While the squid is soaking, you can prepare your dry coating. In a large mixing bowl, combine:

• 1½ cups all-purpose flour
• ⅓ cup cornstarch
• ½ teaspoon baking powder
• Dried oregano
• Black and cayenne pepper

Mix well to ensure the seasoning is evenly distributed.

3. Heating the Oil

In a deep pot or heavy skillet, pour enough vegetable oil to fill it at least 2 to 3 inches deep—approximately 4 cups. Heat the oil over medium-high heat until it reaches 350°F to 365°F. To check if the oil is ready, drop a small piece of calamari into it. If it bubbles vigorously and rises to the surface, your oil is ready for frying.

4. Dredging the Calamari

Remove the calamari from the milk and let the excess drip off. Dredge each ring and tentacle in the flour mixture, making sure they are fully coated. Shake off any excess flour and place them in a colander.

5. Frying

Fry the calamari in batches, placing just enough to avoid overcrowding the pot. Cook for about 2 to 3 minutes or until they turn a golden brown hue, carefully stirring to prevent sticking.

Once cooked, transfer the fried calamari to a paper towel-lined plate to drain excess oil. Season with salt immediately after frying—this is vital for enhancing their flavor.

6. Serving

Serve your calamari hot, garnished with lemon wedges for squeezing over the top, and paired with a delicious dipping sauce, like marinara, tzatziki, or even garlic aioli.

Variations on Calamari

While classic fried calamari is always a hit, you can experiment with different cooking methods and flavors to elevate your dish:

Grilled Calamari

For a lighter alternative, consider grilling calamari. Marinate the squid in olive oil, lemon juice, garlic, and herbs. Grill on medium-high heat for about 1-2 minutes per side until just cooked through.

Spicy Calamari

Incorporate a kick by adding diced chili peppers to your dry batter or tossing the fried calamari with a spicy garlic sauce after frying.

Fritto Misto

Expand your palette by combining calamari with other seafood, such as shrimp, small fish, or even vegetables. Use the same battering and frying techniques for an eye-catching and diverse platter.

Dipping Sauce Ideas

The right dipping sauce can make all the difference when enjoying calamari. Here are some ideas to consider:

• Classic Marinara: A traditional favorite that enhances the flavors of the calamari.
• Garlic Aioli: A creamy, garlicky sauce provides a rich contrast.
• Spicy Remoulade: A zesty, tangy sauce can add a delightful warmth to each bite.
• Chili-Lime Dip: For a fresh twist, mix lime juice with herbs to complement the calamari beautifully.

Tips for Perfect Calamari Every Time

1. Do Not Overcrowd the Pan: Fry in batches to prevent lowering the oil temperature and soggy calamari.
2. Maintain Oil Temperature: Monitor the oil temperature closely with a deep-fry thermometer. Adjust the heat as needed.
3. Don’t Skip Salt: Always season immediately after frying and serve right away for the best texture.
4. Explore Variations: Don’t hesitate to experiment with different batters and frying techniques for new flavors!

Conclusion

Making calamari at home is a delightful and rewarding endeavor that can elevate any gathering or dinner. Following the proper steps for selecting, preparing, and cooking squid ensures that you’ll create a dish that rivals those from your favorite restaurants. Whether you prefer the classic fried version or wish to venture into grilled or spicy calamari, the possibilities are vast and tantalizing.

By sourcing quality ingredients from Land and Sea Delivery and utilizing our expertise on how to make calamari, you can enjoy the freshest seafood at your fingertips—delivered directly to your door or available for local restaurants.

Explore your culinary creativity, try new marinades and sauces, and invite friends to join in the process. In no time, you’ll master this cherished dish with your unique touch, bringing the flavors of the sea straight to your table.

FAQ

Q: Is calamari healthy? A: Generally, calamari is a low-calorie seafood option that is high in protein. The nutritional value can depend on the cooking method. Fried calamari, while delicious, can contain more calories due to the oil used in frying.

Q: How can I prevent my calamari from being chewy? A: The key to tender calamari is in how you cook it and the soaking process beforehand. Be careful not to overcook it; just a few minutes in hot oil is usually sufficient.

Q: Can I make calamari ahead of time? A: Calamari is best served fresh, immediately after frying. However, you can prepare the calamari in advance by cleaning and soaking it; just fry it just before you are ready to serve.

Q: What are some good sides to serve with calamari? A: Calamari pairs well with salads, grilled vegetables, or a fresh Mediterranean meze platter featuring dips like hummus or baba ghanoush.

Q: Can I use frozen calamari? A: Absolutely! Frozen calamari can be more convenient and just as delicious as fresh, provided you're sourcing high-quality products. Be sure to thaw it properly in the refrigerator before cooking.

Dive into the world of calamari and embrace its versatility and flavor in your home culinary adventures. Happy cooking!