Absolutely the BEST Calamari I have ever had…even from the restaurants! I wanted my Calamari to be tender, flavorful, not greasy and it was all of these. I made my Calamari with the body of the squid and the tentacles.
Slice the squid into 1/4” rings. Cut
the tentacles in half if too big.
Add the dry ingredients to the flour.
Mix well and place in a shallow bowl.
Heat the oil to 350 degrees.
Place the squid into the flour mixture
a few at a time. Do not add any liquid.
Coat the squid with the flour mixture.
This is a light coating just barely
covering the squid.
Drop the squid into the hot grease
one piece at a time. Do not overcrowd
them or they will stick together.
I fried about 8 pieces at a time.
Only fry for 2 minutes…no more!
Use a slotted spoon and remove
the Calamari to a paper towel
covered plate. Keep changing the
paper towel so the grease can drain off.
Place the Calamari on a serving
plate and serve immediately.
- 16 oz squid
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp dried parsley
- 1/2 tsp garlic powder
- vegetable oil to fill pot about 2-3 inches deep
- Slice the squid into 1/4″ rings. Cut the tentacles in half if they are too big.
- Combine the dry ingredients and place them in a shallow bowl or plate. DO NOT ADD ANY LIQUID.
- In a deep pot heat the oil to 350 degrees.
- Place a few pieces of the squid in the flour mixture at a time, lightly coating the entire piece, inside the rings too.
- Drop each piece into the hot oil one at a time. I only fry about 8 pieces at a time or they stick together and cool the oil.
- Fry for 2 minutes only, no more or they will be tough.
- Use a slotted spoon and remove the calamari from the oil to a paper towel covered plate. Keep replacing the paper towel so all of the grease drains.
- Place the Calamari on a serving plate and serve immediately.