Calamari Recipe

This recipe worked like a charm.

I am from Spain and one thing you must add to this recipes is 1/2 Tbs of Superfinly chopped Garlic (or galic powder will do just fine too) and 1/2 Tbs dried parsley. It adds the true spanish flare to this classic dish. Do this and this recipes will be well over 5 stars. Make some Aioli from this site and WOOOHOOO, mouth watering goodness awaits your taste buds :)

I added milk to soak the squid in, cornstarch, baking powder, cayenne, and oregano to the flour. I also cooked them longer for a nicer color on the batter. Then topped with finely chopped red onion and some parsley. I kept them warm in the oven on low while I cooked them all. Served with lemon wedges and tzatziki. Sorry forgot a picture, lol.

A new addition to my menu. This was excellent. However, based on the recommendations of others I added 1/4 tsp garlic powder and I halved the salt to 1/2 tsp. Also, an added secret to tender calamari is to combine 1 cup whole milk and 1 tablespoon vinegar and let the calamari soak in this sour milk for 4 hours, then dump the sour milk and add 1 cup fresh whole milk and let set over night. I breaded my calamari wet in an old bread bag with the breading and shook. Because it was wet more breading stayed on the calamari which is why I had to half the salt. Do not bread the Calamari and let it sit for more than 5 minutes. I serve the calamari with a lemon wedge, marinara sauce and Aioli from this site, however, customers agree that the calamari by itself is excellent. Last thing, you only need to cook the calamari for 1 minute----Very Important to not over cook. Follow this and you will have some excellent calamari!

Doubled the recipe (not the salt per other reviews), soaked squid in milk, and added paprika, garlic powder, and some cajun seasoning to the flour mixture. Cooked in batches and didn't have a problem with the coating coming off. Served with a trio of sauces. It was a hit.

I made this using 2/3 flour and 1/3 panko crumbs. I also added some garlic powder and oregano, along with the salt and pepper. I soaked the thawed calamari in milk, which helped the breading stick. I deep fried for about 1 minute, but I cooked one batch for 2-3 minutes and it was crispier. This is as good as a restaurant's! I also served it with best ever marinara sauce from this site which I added a heaping teaspoon of horseradish to....It was great! I will be making this again, making sure to fry each batch for 2-3 minutes.

I always use the following ingredients to season the batter so that blandness is never a problem...2 cloves crushed garlic, 1 cup flour seasoned with 1/2 tsp. salt, 1/4 tsp. pepper, 1 tsp. baking powder and a pinch of cayenne pepper. Add enough water to this mixture to make a slightly thick batter. Mix thoroughly. Dip the calamari rings into this batter then coat with plain (unseasoned) breadcrumbs. Then deep fry (in small batches) for 1-2 minutes at about 375*F. Serve with marinara sauce.

I got my squid-hating husband to try one, then he asked for a few more. He said they were tender, and I agree. I dipped them in egg, then rolled in panko, then in the flour mix (with less salt in it). Fried in deep fryer for about 2 minutes or less--removed each ring as the panko on it browned.

We lived in Sicily many years ago and have loved calamari ever since then. We have never tried to make it at home until now with this recipe. Having a electric fryer makes it much easier to control the cooking time and temperature. The only change we made was to soak it in milk and then add a sprinkle of cayenne to the flour mix. As an experiment, we froze some (like the Phillips brand) and reheated it. Not bad but definitely better fresh. This is really good calamari- well worth the effort!

My Nana is from Itlay and calamari was one of her favorite foods. I had no idea how to cook with calamari but I found this recipe and made this for her for her 95th birthday. I believe it was one of her favorite things she had eaten in recent years. The only change I made, upon recommendation from my fish monger, was to soak the calamari in milk for 15 minutes after cutting it up but prior to dredging it in flour. The calamari came out perfect. I applaud this recipe for being so simple and delicious, and for allowing me to memorialize my Nana on her birthday. Thank you!

12 to 14 calamari rings,Preheat oil 360 deg cook 3 min , Dry Squid on paper towels , sprinkle old bay over all(light). 1/2 cup Mayonnaise, Tbs Slap Ya Mama Mix for Dip. kick it up.

I substituted the calamari for ground imitation crab thickened with a cornstarch slurry and I used an air fryer instead. Anyone reading this who is on a budget... this is a MUST try. Thanks so much for the recipe srandra

I soaked mine in buttermilk. Then the flour mixture , after draining. Yummy yummy…the best I have ever eaten❗️

Simple, easy, and delicious. I had squid that were probably four inches long, so I just cut them in half.

Very good, super easy. I LOVE salt but found these very salty- I would just add a little less salt next time.

This is the first time I've had this it is the best

I've made this for my family on New Year's Day for the last three years. It is a big hit with everyone.

Tip Verify temperature of oil with a thermometer Cook in small batches to keep it crispy Let oil get up to temp in between batches

Another Awesome recipe for a simple calamari dish. I whipped up these sliced squid for a crunchy version of squid on Paella ......... ahhhh sooo good! Used Greek Seasoning with the salt and pepper! You really need to use the heads just as good as the body! This version used with the Okinawan Shoyu Pork recipe made with ramen noodles, enoki and halved 6 minute boiled eggs.

This is great. Though it never browned as much as I’d have liked, the squid was not chewy. A great dip that works for me is sour cream with a bunch of dill and a dash of cayenne and black pepper. Awesome!