Spicy Calamari

Srisp-fried squid tossed in cayenne-spiked flour

Prep Time10

Cook Time2

Course: Appetizer

Cuisine: Italian

Keyword: appetizer recipe, calamares, calamari, squid

Servings: people

Calories: 3858kcal

Author: Daisy Merano

Heat oil in a medium saucepan until the temperature reaches 315F to 320F.
1 1/2 cups oil
Combine flour, cayenne pepper powder, and salt in a large mixing bowl. Whisk until all the ingredients come together.
1 cup all-purpose flour, 1 tablespoon cayenne pepper powder, a pinch of salt
Pat the squid dry using a paper towel.
1 lb. squid
Dredge the squid in the flour mixture. Shake the excess flour off the squid. Gently put the squid rings in the saucepan one-by-one.
Cook the squid for 2 minutes or until the breading starts to crisp. Be sure to leave extra space in between the squid rings. Cook the remaining squid in separate batches.
Remove the fried calamari from the pan. Lay a piece of paper towel on a wide dish and then put the calamari on top.
Serve with cocktail sauce.

Dry squid gives the best coating. When the rings are fully patted down, the flour clings evenly and crisps better. I usually let them rest on a paper towel for a few minutes after blotting, just to make sure they’re ready.
Fresh oil keeps the flavor sharp. Since squid cooks so quickly, there’s no need to reuse anything from previous batches. Clean oil gives you a bright finish without any lingering aftertaste.
Temperature control sets the tone. The sweet spot for frying is around 315°F to 320°F. That range crisps the flour gently while keeping the squid inside soft and intact.
This dish works best when served right away. Once it cools, the coating softens and the squid loses its clean edge. I like to fry in small batches and serve as soon as each round comes out of the oil.