Crispy salt and pepper calamari is a restaurant classic and it's easy to make at home. Perfectly seasoned, crispy and tender squid, this recipe is delish!
For best results, always weigh ingredients where a weight is provided
Equipment
Deep, heavy based saucepan
deep frying thermometer
Wire skimmer or slotted spoon
Baking sheet with rack
Instructions
Prepare the squid (see this post for full details): Cut the tentacles off below the eyes, then squeeze the beak out of the centre of the tentacle section and discard the beak. Set the tentacles aside. Grab just above the head and pull away from the body/tube to remove. Scoop anything else out from inside the tube and discard it all. Grab hold of the pen/back bone inside the tube and pull it out. Discard. Pinch the skin and peel away from the tube all over. Discard. Peel the fins away from the body and set aside with the tentacles.
Cut the body / tube into 8mm (⅓inch) rings. Cut the tentacles in half lengthwise or leave them whole. Leave the fins whole.
In a medium bowl, combine the squid and milk and chill in the fridge for 30 minutes to tenderize (or up to 24 hours).
Combine the flour, salt and pepper in a large bowl, making sure it’s all well mixed.
Using a large, deep heavy based saucepan, pour oil in no more than ⅓ up the side. Heat oil in pan with an oil thermometer attached to the side, over medium-high heat until it reaches 180C / 350F.
While that’s happening, prepare draining rack. Cover a large baking sheet with paper towel and place a wire rack over the top.
When the oil is hot, squeeze the excess milk off of the squid pieces and transfer them to the flour mixture. Give it a good mix, making sure to separate all the pieces.
With a wire skimmer or slotted spoon add the squid, in batches, to the hot oil and fry for 1- 1 ½ minutes bringing the oil back to temperature between each batch until they're pale golden brown. I do 4-5 batches. Exact frying time will depend on the size of your squid but do a tester and check. It should be opaque but still tender when cooked. Take care not to overcook or the squid will become rubbery or tough.
Transfer to the wire rack to drain, then serve.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Pepper: For a little twist in the flavour profile, try swapping half of the ground black peppercorns for ground sichuan peppercorns or pink peppercorns.
Served here with lemon cheeks, dressed rocket (arugula) and my dill mayonnaise with pickles.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Calories: 257kcal
Author: Marie Roffey
Course: Main Course
Cuisine: Australian, World
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.