Fried calamari or squid rings find their roots in the Mediterranean region and variations all across the globe. Curry leaf dusted, with Podi masala, buttermilk batter, and beer batter fried. Calamari is Italian for squid, and I am not sure if it gained popularity as the perfect bite with Italian Spritzers, but it should have since they taste so perfect together.
I remember first trying it not more than 4 years back at Factory, Sector 29. The crispy, and super fun rings clicked with me instantly. Over the years, I have tried them in burgers, with Indian twists and pan-seared.
It was only going to be a matter of time for me to fry up some crispy calamari while Quarantining. And it comes together in no time!
Also try Beer Batter fish and chips.
Ingredients for Fried Calamari
- Squid tubes – 250g (I got it from Meatigo)
- Egg – 1
- All-purpose flour – 3 tbsp
- Bread crumbs – 1-1/2 tbsp
- All-purpose seasoning – 1 tsp (I used Keya’s)
- Salt – to taste
- Oil – to fry
Method
- Wash the tubes thoroughly and squeeze out as much water as possible. Pat them dry using kitchen towels and make sure they are completely dry.
- Using a sharp knife, cut rings of approximately 1cm width. Pat dry the insides as well and make sure there is no water residue.
- Whisk the egg in a bowl.
- In another bowl mix the all-purpose flour, bread crumbs, salt, and seasoning.
- Heat oil to deep fry.
- Dip the rings in the egg wash and then coat with the crumb mixture. Drop them in the oil and fry till golden brown on both sides, approximately 2 minutes on each side on medium heat.
- Serve hot with ketchup, mustard, mayonnaise with some lemon zest, and lemon wedges.
Pro tips for the calamari
- If there is some smell in the calamari, rub it with some turmeric and leave for 10 minutes. Pat dry again with kitchen towel before dipping in egg wash.
- Do not overcrowd the pan for even cooking.
- Do not overcook, else it will be rendered chewy and rubbery.
Fried Calamari
Materials
- 250 g Squid
- 1 no Egg
- 3 tbsp All-purpose flour
- 1½ tbsp Bread crumbs
- 1 tsp All purpose seasoning
- Salt to taste
- Oil to deep fry
Instructions
- Wash the tubes thoroughly and squeeze out as much water as possible. Pat them dry using kitchen towels and make sure they are completely dry.
- Using a sharp knife, cut rings of approximately 1cm width. Pat dry the insides as well and make sure there is no water residue.
- Whisk the egg in a bowl.In another bowl mix the all-purpose flour, bread crumbs, salt, and seasoning.
- Heat oil to deep fry.
- Dip the rings in the egg wash and then coat with the crumb mixture. Drop them in the oil and fry till golden brown on both sides, approximately 2 minutes on each side on medium heat.
- Serve hot with ketchup, mustard, mayonnaise with some lemon zest, and lemon wedges.