Fried calamari!

Am I the last one on earth to find out how easy it is to fry calamari? I feel as if I should have been introduced to cooking this delicious recipe years ago–it requires nothing more than flour, salt and pepper. For crying out loud, french toast requires more ingredients than this dish! Without further adieu…

Fried Calamari Recipe

You will need:

Fresh, cleaned calamari (yes, fresh. It’s seafood, it’s always better fresh!) I suggest 200-250 grams per person: tell your fish monger how many people you are cooking for and he/she will help you purchase the correct amount. He/she will also prepare the calamari for you, which involves removing the quill and the intestines.

All-purpose flour to coat the calamari (about a cup)



One lemon

1 liter of oil for frying (corn, peanut, safflower… anything but olive oil, which can’t stand the high heat of frying for long periods of time).


1. Heat your oil in a flat-bottom wok, fryer, or large pan.

2. Make sure that your calamari is completely dry before beginning: blot with a paper towel to remove any excess moisture.

3. Cut the calamari into 1 1/2-2″ rings.

4. Coat the calamari in flour.

5. Carefully drop the calamari into piping hot oil. Let cook until brown (roughly three minutes) and then remove with a slotted spoon. Place on a plate covered in paper towels (they will absorb some of the oil).

6. Immediately season with salt.

7. Serve with a lemon wedge while they are still hot!

“Sediments” on the dish:

Frying is a bit scary: make sure you know how to properly fry food before venturing to try your hand at this recipe. Take all necessary safety precautions!

Need a little “umpf” to the dish? Mince some garlic and add to mayonnaise. Squeeze a bit of lemon juice over the top for a quick lemon and garlic aioli.

Feeling really adventurous? Make your own mayo!

I know this is a food and WINE blog… but I have to say that nothing is better with fried calamari than an ice cold beer. Perfect for the warm weather!

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