Crispy & Tender Calamari Rings Recipe
Perfect Crispy Fried Calamari: A Must-Try Recipe for Holidays, Snacks, or Appetizers!
These crispy fried calamari rings are the perfect dish for Chuseok (Korean Thanksgiving), special gatherings, late-night snacks, or even as a delightful appetizer. Achieve that irresistible ‘crispy outside, tender inside’ texture with this easy-to-follow recipe that will impress everyone!
For the Calamari Fritters- 1 whole squid
- 3 Tbsp tempura flour (or all-purpose flour)
- 5 Tbsp water
- Canola oil (for deep frying, generous amount)
Optional Topping- Fried leeks (for extra flavor!)
For Serving- Oriental dressing (store-bought or homemade)
- Fried leeks (for extra flavor!)
For Serving- Oriental dressing (store-bought or homemade)
Cooking Instructions
Step 1
Prepare all your ingredients for these delicious fried calamari rings. Ensure the squid is cleaned and ready. Measure out the flour and water for the batter. Have plenty of oil ready for frying.
Step 2
Arrange the cleaned squid rings on a steamer basket. Leave a little space between them so they don’t stick together.
Step 3
Steam the squid for about 2 minutes until just cooked. Tip: Lightly steaming the squid beforehand helps prevent oil splattering during frying and ensures the inside is tender and perfectly cooked.
Step 4
Remove the steamed squid from the steamer and let it cool slightly. Then, cut it into bite-sized pieces. Rings or small chunks work best for easy frying and eating.
Step 5
In a mixing bowl, combine the tempura flour (or all-purpose flour) with water. Using room temperature water, rather than cold, can help the batter become crispier.
Step 6
Quickly whisk the flour and water together with chopsticks or a whisk until just combined. Don’t overmix; a few small lumps are okay. Overmixing can make the batter tough, so a light touch is key to a crispy coating.
Step 7
Your batter is ready! It should be light and slightly thick, coating the back of a spoon but not too heavy.
Step 8
Add the cut squid pieces to the batter and gently toss them with chopsticks to coat evenly. Aim for a light, even layer of batter. Too much batter can result in a thick, doughy coating.
Step 9
Heat a generous amount of canola oil in a deep pan over medium heat. Once the oil is hot (a drop of batter should sizzle and float immediately), carefully add the battered squid rings. Fry until golden brown and crispy. Tip: Avoid using excessively high heat, as this can burn the outside before the inside is cooked. Test the oil temperature by dropping a bit of batter in; it should float and sizzle promptly. Adjust the heat accordingly.
Step 10
Once the calamari is beautifully golden and crispy, remove it from the oil and place it on a plate lined with paper towels. This step is crucial for draining excess oil and maintaining crispiness.
Step 11
Arrange the drained fried calamari attractively on a serving plate. Enjoy them while they are warm for the best texture.
Step 12
For an extra touch of flavor, sprinkle some finely chopped fried leeks over the calamari and drizzle with oriental dressing. Tip: To prepare the fried leeks, chop them finely and lightly fry them in the residual oil used for the calamari after turning off the heat. The remaining heat will gently cook them, making them fragrant and delicious. This makes for a fantastic snack, appetizer, or a special dish for any festive table!
