Fried Squid Recipe (Fried Calamari)

I think this is the best fried squid recipe I found. Try this one and you will surely love the calamares fritos. One thing I noticed about this recipe is how savory it is and how good the breading sticks to the squid. Unlike other method of cooking breaded squid rings that usually the breading falls off, the method of dipping the squid in the flour mixture then dipping it in egg wash make the squid ring crispy breading outside and tender squid meat inside.

The making of egg wash is another good technique compared to using just beaten eggs only. If you will only use beaten eggs as coating for the breading, it will burn easily when you fry it. But the egg wash, a mixture of beaten eggs, calamansi juice, oil and water will definitely make your fried squid the best fried calamari you’ve ever tasted.

Fried Calamari: A Childhood Memory of Fried Squid

Whenever I think of fried squid, I’m instantly transported back to my childhood summers in Batangas. My uncle, Tito Boy, had a small fishing boat, and every morning, he’d bring home buckets of freshly caught seafood. One day, he handed me a bundle of squid, their silvery bodies glinting under the sunlight. “Try cooking this the way your Auntie Nena does,” he suggested, his eyes twinkling with the kind of pride only a seasoned fisherman has.

What followed was my first attempt at cooking fried calamari. Over the years, I’ve refined the recipe, and I think I’ve finally nailed it. Let me share with you this tried-and-tested method that guarantees crispy breading and tender squid meat every time.

The Secret to Perfectly Crispy Fried Squid

One thing that sets this fried squid recipe apart is the way the breading clings to the squid rings. If you’ve ever cooked breaded calamari before, you might have experienced the frustration of the coating falling off mid-fry. That won’t happen here. By following a simple but effective technique of dredging the squid in flour before dipping it in an egg wash, you’ll get a crispy, golden crust that stays put.

The egg wash, a brilliant mixture of beaten eggs, calamansi juice, water, and oil, plays a key role. Compared to using just beaten eggs, this mixture prevents the coating from burning quickly in the hot oil. The calamansi juice not only enhances the flavor but also tenderizes the squid, ensuring it stays soft and not rubbery after frying.

Preparing the Squid for Frying

Before we dive into cooking, let’s talk about preparing the squid. My cousin Lito, who worked at a small seafood eatery in Cebu, swore by the importance of proper marination. He always marinated the squid in calamansi juice and sea salt for about 30 minutes. This step isn’t just for flavor—it also draws out excess moisture, allowing the breading to adhere better to the squid rings.

The slicing of the squid into uniform ½-inch rings is another crucial step. This ensures even cooking, so each piece has that perfect balance of crispy exterior and tender meat.

The Art of Frying Calamares Fritos

When it comes to frying, the temperature of the oil is everything. You’ll want it hot enough to crisp up the coating without overcooking the squid inside. My Tita Sonia once shared this tip with me during a family reunion in Pampanga: “Drop a small piece of breading into the oil—if it sizzles and rises immediately, it’s ready.”

Deep frying the squid rings until golden brown takes only a few minutes, so be sure to keep an eye on them. Overcooking can make the squid tough and chewy. Once cooked, let the fried squid rest on a wire rack to drain excess oil. This helps keep the breading crispy and prevents it from getting soggy.

The Origins of Fried Squid

Did you know that the dish has roots in Mediterranean cuisine? Calamari, the Italian term for squid, is a staple in countries like Spain and Greece. However, Filipinos have added their own twist to this beloved dish. By incorporating calamansi and pairing it with local dips like spiced vinegar, we’ve made it uniquely ours. It’s no wonder calamares fritos is a favorite pulutan during family gatherings or a comforting merienda on rainy afternoons.

Serving Suggestions for Your Fried Squid

For the best experience, serve your fried squid hot and crisp. In our home, we always have a bowl of sweet chili sauce on the side, though others might prefer a vinegar dip infused with garlic, onions, and chili peppers. My sister, Grace, once surprised us by pairing it with aioli, and let me tell you—it was a game-changer!

This recipe is perfect for beginners, as the steps are simple yet yield restaurant-quality results. It’s an impressive dish to whip up for guests or just to treat yourself to a little indulgence.

Food for Thought

Squid might seem intimidating to cook at first, but it’s one of the most forgiving seafood options out there. When handled right, it becomes a blank canvas for flavors. It also has great nutritional value, being a rich source of protein and minerals like phosphorus and potassium.

As I reflect on the many times I’ve cooked this dish, I realize it’s more than just food—it’s a way to connect with loved ones, to celebrate our shared heritage, and to savor the simple joys of life. I hope this recipe brings a bit of that joy into your kitchen, too.

So, gather your ingredients, channel your inner Tito Boy or Tita Sonia, and let’s make some delicious fried squid. Trust me, it’s a dish you’ll come back to time and time again.

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5 from 1 vote

How to Cook Fried Squid (Fried Calamari)

Fried squid is a crispy, golden-brown delicacy with tender, flavorful meat inside, often served with dipping sauces like spiced vinegar or sweet chili.

Prep Time35 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Seafood Recipe

Cuisine: Filipino

Keyword: fried calamares, fried calamari, fried squid rings

Servings: 4 servings

Calories: 296kcal

Author: Manny

Ingredients

How to Cook Fried Calamares:

• 1/2 kilo fresh squid pusit, washed and cleaned
• 2 tablespoons calamansi or lemon juice
• 1/4 teaspoon sea salt
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1/4 teaspoon refined salt
• 1/2 teaspoon baking soda
• 1/2 cup water
• 1 raw egg beaten
• 2 tablespoon cooking oil
• Cooking oil for deep frying

Instructions

How to cook calamares:

• Slice squid into 1/2 inch rings. Marinate for 1/2 hour in 1 tablespoon of the calamansi juice and sea salt.
• Drain In a bowl, combine cornstarch, flour, salt and baking soda.
• In another bowl, blend water, the remaining calamansi juice, egg and oil.
• Dip squid rings into flour mixture, then into egg mixture, and deep fry until golden brown.
• Serve hot with sweet chili sauce or vinegar with garlic.

Video

Notes

Cooking Tips:

Marinate for Tender and Flavorful Squid

Marinating squid in a mixture of calamansi juice and sea salt for at least 30 minutes is essential. This step not only infuses the squid with a tangy and savory flavor but also tenderizes the meat, preventing it from becoming rubbery. Proper marination also helps reduce excess moisture, allowing the breading to stick better for that perfect crunch.

Use the Right Egg Wash for Crispy Coating

An egg wash made with calamansi juice, water, and oil is a game-changer when it comes to frying squid. The calamansi juice enhances the flavor while the oil prevents the coating from burning too quickly in the hot oil. This special blend creates a crisp, golden-brown breading that clings perfectly to the squid rings.

Fry at the Perfect Oil Temperature

Maintaining the right oil temperature—around 350°F to 375°F—is key to achieving crispy fried squid without overcooking. Too low, and the squid absorbs excess oil; too high, and the coating burns before the squid is done. Always fry in small batches to keep the oil temperature consistent and ensure even cooking for every piece.