Fried Calamari (καλαμαράκια-τηγανητά)
Feb 4th, 2008 | By Peter Minakis | Category: Appetizer, Frying, Greek, Meze, Seafood
ATTENTION: RECIPE UPDATE
The original entry for fried calamari was made on 07/07/07/ and I’m updating this post as, I’ve found out how to fry calamari, just like at a “psarotaverna” or seafood tavern in Greece.
A little while back I showed you how I deep-fried mussels well, the same process is followed here, with calamari.
The key is dunking your dredged calamari in a bowl of cold water and then placing them into the oil.
Amazingly enough, this frying technique is much like how the Japanese make Tempura batter so crispy.
That’s it folks…scratch off, throw out, amend any previous methods you have for deep-frying calamari. This is the real deal: dredge, dip in cold water then, fry.
The only other point I should mention is that this time around, I also used a candy thermometer to measure the temperature of the oil. No more guessing if/when my oil is hot enough. The candy thermometer is my new toy! ————————————————————————————————-
This appetizer/meze has got to be one of the most popular dishes from the Mediterranean. It’s crispy, it’s soft inside and it’s lightly fried and of course tasty!
Theses days, plenty of markets have frozen calamari rings which are perfectly okay and very edible. In fact, most of the calamari you order (even at the finest restaurants) is from a frozen product so, don’t be fooled by the expensive menu price. I bought the frozen package for $2 and I’ll show you how easy it is to make at home!
If you like the tentacles (as I do) then you can buy a box of frozen squid/calamari but they involve some cleaning. If you would like to learn how to clean squid, just click here.
The key to any good frying is good, hot, clean oil, your breading/batter and seasoning.
Fried Calamari (καλαμαÏάκια τηγανητά) 1lb. of calamari (tubes cut into rings and, tentacles)
1 cup all-purpose flour
1/2 cup cornmeal
2 tsp. salt
2 tsp. black pepper
a bowl of ice-cold water
sunflower oil for frying
lemon wedges for garnish
- Thaw & rinse your calamari. Pat dry with paper towels.
- In a bowl, add your flour, corn flour, salt, pepper and mix well.
- Dredge your calamari in the flour and shake off excess flour.
- Dip the calamari into the cold water and then carefully place into the hot oil.
- Fry your calamari for 3-4 minutes per batch. Season with sea salt.
- Serve with lemon wedges.
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That looks so good – I adore Calamari… I wonder if there is a way to bake this and have it come out just as good… (yeah I know, I’m delusional)… :-)
Baked hmmm, the only way it could possibly work is with a super-hot oven…try preh-heating the oven and try (sprayed with cooking spray) and flash bake the calamari.
Otherwise…deep-fry them, it only takes about 3-4 minutes.
I was going through your older post and came across this calamari recipe. Can i use the mix for scampis instead of calamari
Yes, you certainly may.
Thankyou for the answer
What a great method to frying, by dippingthem in the water, as you know, us Italians love calmari! a squeeze of lemon, and some red sauce to dip them in, mmmmmm
Thanks for the technique of dredging the calamari in cold water first! That’s why your’s looks so crispy and delicious ! We love your greek writing for the name of the dish too. Looks so cool!
BTW- we have a tea saved for you. Just e-mail us with your info.
Hey Peter, this sound to me like a wonderful tapa!!! Delicious!
You know, I never do it because it scares me the oil jumping out of the pan and burning my hands… never heard of the cold water technique. I should try it if it doesn’t spatter.
Oooh, baby I’m LOven It! pass it over plz
certainly makes sense, that dunking them in hot water bit! OK, I’m going to give it a try – I love calamari, and it would be great to have some at home… Thanks, Peter!
I’m scared to do this. But they really look crispy.
Gosh darn Peter those look good! When we hit some of the bars here in town (oh maybe once a year, HA!) this is one of the itmes we always order. Love those tasty bits! Yours look superb!
Marie, this method produces the ultimate fried calamari.
White Rice Couple, thank you again for the blooming tea.
Nuria, think of it as “Pil Pil Calamari’!
Pixie…catch!
Forkful, it’s cold water you dip them in.
Ivy, scared of what?
Deb, now you can make’em at home.
This looks soooo good – save some for me!
That plate of crispy fried seafood looks good!
I still haven’t tried deep frying. Do you use a deep fryer or do you just use a pan/pot? Do you keep the oil and use it again?
I’m reading your blog for the first time and lovin’ it.
I’m somewhat adverse to seafood but my partner loves it. Calamari is one of the items I like, when done well. Your fried calamari might make for a perfect valentine’s day dinner surprise (I never make him seafood), so glad I came across it!
All this needs is some garlicky aioli and I’m all over it! I have such a weakness for fried cephalopods. That’s your $10 word of the day. :)
I don’t do deep frying. I just. don’t. do. it. I don’t need the calories, I don’t need the mess, I don’t need to burn the house down and knowing me I would.
But, hmm, I’m considering it.
Nah. How ’bout you invite me over for some of that FABULOUS calamari instead?
I’ve had some bad experience with frying kalamari. Imagine it bursting in the frying pan and hot oil ejecting towards all directions. That’s what I am afraid of since you dip it in cold water. However, I do trust you and MAYBE, I repeat maybe I shall give it a try because otherwise we love kalamari.
Peter, how long do you put them in the cold water and when you take them out of the water, do you strain them. This is the procedure I want some clarifications.
Now you’ve got me Peter! I must have made a million batches of calamari (ok maybe not quite that many) and I would’ve said they were great, but I’ve never tried this technique and never heard of it either. I’ll give it a try next time, thanks! As for a candy thermometer, once I started using one to fry things, I’ve never looked back – it really improves the final product to cook at the right temperature.
Kevin, you can use either vessel for frying and yes, one can reuse oil for frying, just strain the brown bits for the next use (coffee filter works well).
Allen, welcome and enjoy! Cooking for Valentine’s is hot but PLEASE, no deep-frying naked or in skimpy clothes…OUCH!
Heather, that’s merely a $5word…however I’m in awe of your “perspicacity”!
Ivy, much like kolokithakia tiganita, you quickly dip the calamari in the cold water and then carefully drop them in the oil.
Laurie, this is the real-deal…this method will give you that psarotaverna calamri that I too found to be elusive at home.
Ferdzy,here’s the deal…I’ll invite you over ut you deep-fry’em!
yeah, I meant cold water. My brain had a bit of a crash moment right there!
I had a dream last night that I used this method from your blog to deep fry a hunk of cheese. Good things will come out of this :)
Randi, moi in your dreams? Was I wearing a “kiss the chef” apron? lol
i’m trying your technique today, i’ll let you know what happens tonight.
learn something new every day! thanks for this tip Peter!
[...] on fried calamari last year, many of the seafood tavernas in Greece will employ a circus-type of frying method for calamari. That is to say they dredge the squid in seasoned flour and then give them a quick dunk in ice-cold [...]
[...] on fried calamari last year, many of the seafood tavernas in Greece will employ a circus-type of frying method for calamari. That is to say they dredge the squid in seasoned flour and then give them a quick dunk in ice-cold [...]
[...] Fried Calamari [...]
What temp should the oil be???
Ann, hot oil like for fries…360F.