Crispy Calamari Lemon Wedge (Print Version)

Lightly breaded, golden fried calamari rings served with fresh lemon wedges and optional parsley garnish.

# What You Need:

→ Seafood

01 - 1.1 lb fresh calamari, cleaned and sliced into 0.4-inch rings

→ Breading

02 - 3/4 cup all-purpose flour
03 - 1/2 cup cornmeal or fine semolina (optional)
04 - 1 tsp sea salt
05 - 1/2 tsp freshly ground black pepper
06 - 1/2 tsp paprika (optional)

→ Frying

07 - 2 cups vegetable oil for deep frying

→ Garnish

08 - 1 large lemon, cut into wedges
09 - 1 tbsp fresh parsley, finely chopped (optional)

# How to Make It:

01 - Pat calamari rings dry with paper towels to remove excess moisture.
02 - Combine flour, cornmeal (if using), salt, pepper, and paprika in a shallow bowl; mix thoroughly.
03 - Toss calamari rings in breading mixture, ensuring even coating; shake off excess.
04 - Heat vegetable oil in a deep frying pan or pot to 350°F (180°C).
05 - Fry calamari rings in batches for 1 to 2 minutes each until golden and crispy; avoid overcrowding the pan.
06 - Remove fried calamari with a slotted spoon and drain on paper towels.
07 - Arrange on a serving platter, garnish with parsley, and serve immediately with lemon wedges.

# Expert Hints:

01 -
  • They're ready in under 25 minutes, making them perfect for unexpected guests or when you crave something special on a weeknight.
  • The contrast of golden, shatteringly crisp exterior against tender squid inside is pure kitchen magic.
  • Lemon wedges turn them from appetizer to conversation starter—everyone reaches for seconds.
02 -
  • The calamari releases moisture as it cooks, so overcrowding the pan will steam them into rubber; small batches are not laziness, they're wisdom.
  • If your oil smokes heavily or smells off, start fresh with new oil; burnt oil ruins everything and isn't worth saving a few dollars.
  • Calamari has a narrow cooking window—30 seconds too long and you've crossed from tender to tough, so watch closely once they hit the pan.
03 -
  • For a gluten-free version, rice flour works beautifully and actually gives an even crispier coating than regular flour.
  • If you don't have cornmeal, fine semolina or even crushed panko breadcrumbs create that extra textural contrast you're after.

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