“Crispy fried calamari is a favorite appetizer at BoGosto, loved for its light, crunchy coating and tender squid inside. This dish is perfect for sharing and pairs wonderfully with a tangy marinara sauce. With our straightforward recipe, you can recreate this classic Mediterranean dish in your own kitchen.”
Ingredients:
- 1 pound fresh squid, cleaned and cut into rings
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra spice)
- 2 large eggs
- 1/2 cup milk
- Vegetable oil for frying
- Lemon wedges and fresh parsley for garnish
- Marinara sauce or aioli for dipping
Instructions:
- Prepare the Squid:
- Rinse the squid rings and tentacles under cold water and pat dry with paper towels. Ensure they are thoroughly dry to prevent splattering during frying.
- Set Up the Breading Station:
- In a shallow bowl, mix the flour, cornmeal, salt, black pepper, paprika, garlic powder, and cayenne pepper.
- In another bowl, whisk together the eggs and milk until well combined.
- Bread the Calamari:
- Dip the squid rings and tentacles into the egg mixture, allowing any excess to drip off.
- Dredge the squid in the flour mixture, coating them evenly. Shake off any excess flour.
- Fry the Calamari:
- In a deep pot or large skillet, heat about 2 inches of vegetable oil to 375°F (190°C).
- Fry the calamari in batches, being careful not to overcrowd the pot. Cook for about 2-3 minutes, or until golden brown and crispy.
- Use a slotted spoon to transfer the fried calamari to a paper towel-lined plate to drain.
- Serve:
- Transfer the calamari to a serving platter. Garnish with lemon wedges and fresh parsley.
- Serve immediately with marinara sauce or aioli for dipping.