Crispy & Tender! The Perfect Calamari Ring Fry Recipe
The Best Snack for Kids! Crispy Calamari Rings You Can Make at Home
A favorite for special occasions with the whole family! Make these crispy on the outside and chewy on the inside calamari rings easily at home. Simple ingredients transform into an impressive dish.
Ingredients- 1 fresh squid
- 1/2 cup all-purpose flour for batter
- 1/2 cup cornstarch
- 0.5 teaspoon baking powder
- 150cc ice-cold water or cold beer
- 2 cups panko breadcrumbs
- A pinch of dried parsley (optional)
- Plenty of cooking oil
Cooking Instructions
Step 1
First, prepare the squid thoroughly. Remove the insides and skin, then rub it with coarse salt or flour to clean away any impurities. Next, slice the squid body into rings about 1cm thick. It’s crucial to thoroughly pat dry the squid rings with paper towels before frying. Any remaining moisture can cause hot oil to splatter dangerously.
Step 2
Now, let’s make the crispy batter. In a bowl, combine the all-purpose flour, cornstarch, and baking powder. Mix them well. Gradually add the ice-cold water, stirring lightly with chopsticks. Don’t overmix; a few lumps are okay. If the batter is too thin, the coating might not stick well, so aim for a thick but pourable consistency. (Tip: Using cold beer instead of water can result in an even crispier texture!)
Step 3
In another separate bowl, place the panko breadcrumbs and mix in a little dried parsley, if using. Parsley adds a fragrant aroma and a lovely visual touch to the fried calamari.
Step 4
Lightly coat the dried squid rings with a thin layer of all-purpose flour, shaking off any excess. This helps the batter adhere better, creating a lighter, crispier coating.
Step 5
Dip the flour-coated squid rings into the prepared batter, letting any excess drip off. Then, immediately roll them in the panko breadcrumbs, pressing gently to ensure an even coating. A good breadcrumb coating is key for beautiful shape and a satisfying crunch.
Step 6
Pour a generous amount of cooking oil into a deep pot and heat it over medium-low heat to about 170°C (340°F). To test the oil temperature, drop a tiny bit of batter or a panko crumb into the oil. If it sizzles vigorously and floats to the surface right away, the oil is ready. Carefully add the coated squid rings, being careful not to overcrowd the pot. Fry them for about 2-3 minutes, turning occasionally, until they are golden brown and crispy. Once fried, remove the calamari rings and place them on a wire rack or paper towels to drain excess oil.
