Crispy Fried Calamari Rings

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10 tips for cooking calamari

  1. Freshness is key: Choose fresh calamari for the best flavor and texture. Look for firm, undamaged squid with a mild oceanic smell.
  2. Proper cleaning: Clean the calamari thoroughly by removing the innards, beak, and quill. Rinse under cold water and pat dry before cooking.
  3. Tenderize with care: Calamari can become tough if cooked for too long. Opt for quick cooking methods, such as frying or grilling, to maintain its tenderness.
  4. Don't overcook: Calamari cooks rapidly, so keep a close eye on it while cooking to avoid turning it chewy. Cook just until it becomes opaque and tender.
  5. Use high heat: Whether you're frying or grilling calamari, high heat helps achieve a crispy exterior while ensuring the inside remains tender.
  6. Marinating for flavor: Consider marinating the calamari in a mixture of herbs, spices, and citrus juice for extra flavor before cooking.
  7. Dredge lightly: If breading the calamari, lightly coat it in flour or breadcrumbs for a delicate and crispy coating.
  8. Deep-frying tips: When deep-frying calamari, preheat the oil to the right temperature (around 350°F or 180°C) and cook in small batches to maintain the oil temperature.
  9. Sauce pairing: Calamari pairs well with various sauces such as marinara, aioli, or tzatziki. Serve the cooked calamari with a flavorful dipping sauce for added enjoyment.
  10. Serve immediately: Calamari is best enjoyed immediately after cooking while it's still hot and crispy. Serve as an appetizer or main dish for optimal flavor and texture.

 

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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