Crispy Calamari Lemon Wedge (Printer-friendly)

Light, golden-fried calamari rings served with fresh lemon wedges and a hint of parsley.

# What you'll need:

01 - 1.1 lb fresh calamari, cleaned and sliced into 0.4 inch rings

02 - 3/4 cup all-purpose flour

03 - 1/2 cup cornmeal or fine semolina (optional)

04 - 1 tsp sea salt

05 - 1/2 tsp freshly ground black pepper

06 - 1/2 tsp paprika (optional)

07 - 2 cups vegetable oil, for deep frying

08 - 1 large lemon, cut into wedges

09 - 1 tbsp fresh parsley, finely chopped (optional)

01 - Pat the calamari rings dry with paper towels to remove excess moisture.

02 - Combine flour, cornmeal (if using), salt, pepper, and paprika in a shallow bowl. Mix thoroughly.

03 - Toss calamari rings in the breading mixture, ensuring even coating. Shake off excess flour.

04 - Heat vegetable oil in a deep frying pan or pot to 350°F (180°C).

05 - Fry calamari rings in batches for 1 to 2 minutes until golden and crispy, avoiding overcrowding.

06 - Remove calamari with a slotted spoon and drain on paper towels.

07 - Transfer to a serving platter, garnish with parsley, and serve immediately with lemon wedges.

01 -

Calamari fries in minutes, making it perfect for when you want restaurant-quality appetizers without the fuss.
That contrast between crispy coating and tender squid is genuinely addictive, especially with a cold drink nearby.
It's impressive enough to serve guests but simple enough to make on a random Tuesday night.

02 -

Overcooking calamari by even 30 seconds turns it rubbery and tough; the 1 to 2 minute window is genuinely your whole safety zone.
Never skip drying the rings beforehand—wet calamari creates steam, which prevents that beautiful crispy exterior from forming.

03 -

Pat your calamari dry, coat them, and fry them immediately—don't let coated rings sit, as the coating absorbs any remaining moisture and never gets quite as crispy.
If you want extra-special crunch, double-coat by tossing the rings in seasoned flour again right before they hit the oil.