Personally, crispy fried calamari is one of my guilty pleasure. Imagine that golden-brown crunchy exterior as you bite in and when cooked right, the almost pearl-white squid is oh-so tender. We have listed down a few recipes of our favourite fried calamari recipes for you girls to try out. From the authentic salt and pepper fried squid to butter-oat fried squid! Enjoy!
Salt and Pepper Squid
3 large (750g) cleaned squid hoods
vegetable oil, for shallow frying
1/2 cup rice flour
1 1/2 tablespoons freshly cracked peppercorn medley (see note)
1 tablespoon sea salt
1 teaspoon chilli flakes
salad greens and lemon wedges, to serve
- Preheat oven to 160°C/140°C fan-forced.
- Cut each squid hood in half lengthways. Using a sharp knife score inside in a criss-cross pattern. Cut each piece in half lengthways. Cut each strip crossways into 4 pieces. Pat dry with paper towel.
- Heat oil in a wok or saucepan over medium-high heat.
- Combine flour, pepper, salt and chilli in a shallow dish. Lightly toss squid in flour mixture, shaking off excess. Cook, turning, for 2 minutes or until light golden. Transfer to a baking tray. Place in oven to keep warm while cooking remaining squid. Serve with salad greens and lemon wedges.
Salted Egg Squid
Any crispy fry batter ( spicy flavour if you like the ommph!)
or you could just use an egg dip followed by a seasoned (salt & pepper) flour dip
2 salted egg yolk
1 tbsp butter
A sprig of curry leaves
Salt & sugar to taste
- First, clean the squid thoroughly, ensuring that you remove the ink sac, cartilage, beak and eyes. Cut the squid into 1/2 inch thick rings for the body and 2 inches length for the tentacles.
- Steam egg yolk for 10 minutes. Remove from steamer and mash immediately. Leave aside to cool.
- Heat up frying oil till smoking hot. Have your batter and cut squid ready.
- Drop the battered squid into the oil gentle and fry on high heat for 20 seconds. Remove and drain.
- Melt butter in a separate wok on low heat (you don’t want to burn the butter) add the mashed steamed egg yolk. Stirfry egg yolk until the mixture becomes bubbly. Add salt & sugar to taste.
- Finally, add curry leaves and fried squid. Give it a quick toss until all the squid pieces are coated with the mixture.
2 medium squid, clean and cut into rings
½ cup oatmeal (instant type)
1 sprig curry leaf
3 tbsp butter or margarine
1 tsp of sugar
Pinch of salt
1 tbsp all-purpose flour, for coating
Oil for deep-fry
¼ cup all purpose flour
¼ cup rice flour
¼ cup corn flour
Pinch of salt
Pinch of white pepper
- In a wok or pan, toast oatmeal until brown lightly and set aside. This step can be prepared in advance.
- To prepare batter, put all ingredients for batter in a mixing bowl and mix until just blended. Keep in the fridge until needed.
- Pat dry squid rings with paper towel, coat each piece lightly with all-purpose flour. To do this, put squid rings and a tablespoon of all-purpose flour in a plastic bag and shake well.
- Dip a squid ring into batter then drop into hot oil one by one. Deep-fry until golden brown, strain excess oil and set aside.
- Remove all oil in the wok. Add in butter, curry leaves and sugar. Cook until sugar is melted then add in fried squid rings into the wok and stir to coat with butter. Add salt to taste.
- Lastly add in oatmeal, mix well then transfer to serving plate. Best serve warm.
Five-Spice Fried Calamari with Sesame and Lime
1 pound calamari tubes and tentacles
1 cup unbleached all-purpose flour
2 tablespoons Chinese five spice powder
1/4 cup sesame seeds, black or white, plus more for garnish
1 quart vegetable or peanut oil
2 scallions, thinly sliced
2 tablespoons finely chopped cilantro
1/2 teaspoon zest from 1 lime
- Prepare the calamari by slicing the tubes into 1/2-inch strips and cutting the tentacles in half down the center. Rinse and drain.
- In a large plastic food storage bag, toss together the flour, Chinese five spice powder, sesame seeds, and 1/2 tablespoon kosher salt. Add the calamari. Seal and shake the bag until the calamari is coated in the flour mixture.
- Heat vegetable oil in a wok, Dutch oven, or cast iron chicken fryer to 370°F. Transfer calamari to a colander or strainer and shake over sink to remove excess flour. Using hands, carefully add half of calamari to oil, bringing it as low as possible to oil before dropping in to prevent splashing. Fry, agitating constantly with a wire mesh spider until golden brown and crisp, about 2 minutes. Transfer to a large paper towel-lined plate and season immediately with salt. Repeat with second batch.
- Toss fried calamari with green onion, cilantro, extra sesame seeds, and lime zest and serve with lime wedges.