Deep Fried Calamari is a beautiful starter that is crunchy yet soft with a simple mayonnaise dip. This recipe is from Greece many years ago and was available everywhere. The double dredging of the calamari rings creates a perfect coating that turns crispy while keeping the ring soft. Serve as a starter, side dish and as a main dish.

Deep Fried Calamari

A starter that is both fast to prepare and a delight to eat.

4.74 from 69 votes

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Course: Appetizer, Canapes, Side Dish, Starter

Cuisine: Greek

Keyword: Breadcrumbs, Calamari, Deep Fry, Seafood

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: People

Calories: 367kcal

Ingredients

500 g calamari tubes
½ tsp cayenne pepper
½ tsp paprika
1 tsp salt
½ large lemon juice only
120 ml buttermilk
250 g flour
Vegetable oil for frying

Instructions

Clean the calamari by washing under a cold tap. Dry and slice into rings.
Place the sliced calamari into a glass bowl and add the lemon juice, stir together and leave for 15 – 20 minutes.
Turn on your fryer and heat to about 375C/700F. If you are using a deep sided pan fill it no more than halfway.
Line up three separate dishes. In two of the dishes, divide the flour, paprika, cayenne pepper and salt equally and stir well. In the other dish add the buttermilk. These will be for dredging.
Remove the calamari from the lemon juice one piece at a time and dunk into the first flour mix. Remove from the flour and shake off any excess.
Then dunk into the buttermilk and then into the second flour mix and then onto a plate. Repeat until all of the calamari have been coated.
When ready, fry the calamari in batches for around 3 minutes or until they have turned golden brown. Remove from the oil and drain on kitchen paper until they have all been fried.
Serve with the mayonnaise and lemon wedges.

Nutrition

Deep Fried Calamari