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
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
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.
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. 