Easy Deep Fried Calamari

• Squid rings and tentacles: use fresh or well thawed squid for best results Avoid strong fishy odors and look for firm glossy pieces
• Milk: in the marinade helps tenderize the squid so it fries up melt in your mouth
• Lemon juice: adds brightness to the marinade and keeps the dish from feeling heavy
• Salt: in both the marinade and breading It boosts flavor and helps draw excess moisture from the squid
• All purpose flour: forms the crisp coating go for unbleached flour for the cleanest taste
• Baking powder: makes everything puff up and adds lightness to the breading
• Black pepper: gives mild bite and warmth Freshly ground is best
• Oregano: brings a hint of earthiness Choose dried Greek oregano if possible
• Garlic powder: easy depth of flavor Go for a fine powder for even coating
• Smoked paprika: adds unique smoky notes A Spanish variety is especially good
• Avocado oil: neutral flavor and high smoke point You can also use another neutral frying oil if preferred
• Salt for finishing: brings all the flavors forward

Step-by-Step Instructions

Prepare the Squid:

Place the thawed squid rings and tentacles in a large bowl Slice any tubes so they are uniform pieces about three quarter inch thick Rinse as needed and pat dry with paper towels

Marinate:

Pour the milk lemon juice and salt over the squid Gently toss everything so the marinade coats each piece Cover and let rest in the fridge for 30 minutes up to 2 hours The acidity and salt make the calamari extra tender

Mix the Breading:

In a large mixing bowl add flour baking powder black pepper oregano garlic powder and smoked paprika Whisk vigorously until the seasoning is blended evenly so every bite gets a bit of everything

Coat the Squid:

Lift squid from the marinade with a slotted spoon Let the extra milk drip off so the breading will stick better Toss squid in the flour mixture and use your hands to coat every nook and cranny Arrange breaded pieces on a baking sheet for easy access when frying

Fry the Calamari:

Heat the avocado oil in a deep pot set over medium until it reaches three hundred sixty five degrees Fahrenheit Drop a small bit of breading in to check for sizzle Add a batch of coated squid pieces using tongs or a spider Lower in gently so the oil temp does not drop too much Let fry for about three minutes stirring once or twice with a slotted spoon to keep them from sticking

Drain and Season:

Scoop out fried calamari onto a paper towel lined tray so the excess oil drains off Season generously with salt while hot Repeat with remaining batches Serve while still warm for maximum crispness

Highlight

I am hooked on smoked paprika which really sets off the sweet brininess of the calamari One time my little cousin insisted on pulling up a chair in front of the fryer just to sneak a taste before I finished the whole batch

Storage Tips

Leftover calamari can be stored in an airtight container in the fridge for up to two days Reheat in a hot oven or air fryer so the coating crisps up again Avoid microwaving which will make it soggy

Ingredient Substitutions

If you do not have avocado oil use canola sunflower or grapeseed for similar results For extra crunch mix half flour and half fine cornmeal Squid can be swapped for cuttlefish or very fresh small octopus rings

Highlight

Serving Suggestions

Serve hot with lemon wedges and your favorite dipping sauce like garlicky aioli or spicy marinara Add a simple salad and fresh bread so it feels like a seaside meal in Greece

Cultural Inspiration

Fried calamari is a beloved bar snack along the Mediterranean Each country puts its spin on the seasoning and sauces but the joy of sharing a fresh crispy plate is universal It always reminds me of family meals by the coast and those hours spent watching the boats

Recipe FAQs

→ How do you ensure the calamari stays tender when frying?

Soaking the squid in milk and lemon helps tenderize it, and frying at the right temperature prevents toughness.

→ Can I use frozen squid?

Yes, just thaw the squid overnight or under cold water before preparing and frying as described.

→ What oil is best for frying calamari?

Avocado oil is favored for its high smoke point and neutral taste, but other neutral oils work fine.

→ Why add baking powder to the breading?

Baking powder helps the breading puff slightly and creates a lighter, crispier coating.

→ How do I avoid soggy calamari after frying?

Drain on paper towels immediately after frying and serve promptly for the best texture.

→ Which seasonings pair well with fried calamari?

Garlic powder, smoked paprika, black pepper, and oregano add savory depth to the coating.