Crispy calamari always feels a little special, yet it is surprisingly simple when you approach it with confidence. I often serve this dish when family visit, because it looks impressive but relies on straightforward techniques. The contrast between hot, crisp squid and cool, peppery greens makes every bite exciting. Moreover, the addition of parmesan brings a savoury depth that ties everything together beautifully.
First of all, let us talk about the calamari itself. Fresh squid works best, and I always pat it completely dry before coating. Moisture is the enemy of crispness. Therefore, I take a few extra minutes with kitchen paper. A light coating of seasoned flour creates that delicate crunch once it hits hot oil. When the oil reaches the right temperature, the squid cooks in just a couple of minutes. As a result, it stays tender rather than rubbery.
Timing matters here. If you leave calamari in the fryer too long, it toughens quickly. So I fry in small batches. This keeps the oil temperature steady and ensures every ring turns golden and crisp. I lift them out as soon as they colour, then drain them well. Consequently, they stay light rather than greasy.
However, the salad plays an equally important role. I like to use lamb’s lettuce for its soft texture and gentle nuttiness. Alongside it, fresh spinach adds body and a clean flavour. Together, they create a bed that supports the warm calamari without wilting instantly. Just before serving, I scatter generous shavings of parmesan over the leaves. The cheese melts ever so slightly from the heat of the squid, which enhances its aroma.
In addition, I enjoy adding a small surprise at the base of the dish. I tuck in a cube of breaded mozzarella and fry it until crisp. When someone cuts into the calamari and discovers that molten centre, it always raises a smile. The contrast between the crunchy shell and creamy interior feels indulgent yet playful. It turns a simple starter into something memorable.
Of course, no plate of crispy calamari feels complete without a lovely dip. I prefer something bright and fresh. A lemony mayonnaise works well, because it echoes the traditional squeeze of citrus over seafood. Alternatively, a light garlic and herb yoghurt dip offers balance. Either way, the dip should complement rather than overpower.
When I assemble the dish, I start with the salad. Then I arrange the calamari on top while it is still hot. This way, the warmth slightly softens the leaves but does not swamp them. Finally, I finish with parmesan shavings and a small bowl of dip on the side. The result looks abundant and inviting.
Overall, this Crispy Calamari with Parmesan Salad delivers texture, flavour, and a little theatre. It suits a relaxed weekend lunch or an elegant dinner starter. Most importantly, it brings people together around the table. And in my kitchen, that is always the true goal.
Crispy Calamari with Parmesan Salad
Equipment
- Deep Saucepan deep fat fryer
Ingredients
Calamari Ingredients:
- 500 g squid tubes cleaned and sliced into rings
- 100 g plain flour
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- ½ tsp paprika optional
- Vegetable oil for deep frying
Surprise Mozzarella Ingredients:
- 1 large mozzarella ball
- 1 large egg free range beaten
- 50 g plain flour
- 75 g breadcrumbs dried
Parmesan Salad:
- 75 g lamb’s lettuce
- 75 g baby spinach fresh
- 40 g parmesan cheese shaved
Lemon Garlic Mayonnaise Dip:
- 150 ml mayonnaise good quality
- ½ large lemon juice and zest
- 1 tbsp fresh lemon juice
- 1 clove garlic finely grated
- salt to taste
- black pepper to taste
Instructions
- First, prepare the dip. Combine the mayonnaise, lemon zest, lemon juice, and grated garlic in a small bowl. Season lightly with salt and pepper. Stir well, then chill while you prepare the rest of the dish. This allows the flavours to develop fully.150 ml mayonnaise, ½ large lemon, 1 clove garlic, salt, black pepper
- Next, prepare the mozzarella. Cut it into 2–3cm cubes and pat them dry. Roll each cube in flour, then dip into beaten egg, and finally coat in breadcrumbs. For extra security, repeat the egg and breadcrumb step once more. Place the coated cubes in the fridge for at least 10 minutes to firm up.1 large mozzarella, 1 large egg, 50 g plain flour, 75 g breadcrumbs
- Now turn to the calamari. Pat the squid completely dry with kitchen paper. This step ensures crisp results. In a bowl, mix the flour, salt, pepper, and paprika. Toss the squid rings lightly in the seasoned flour until evenly coated. Shake off any excess.500 g squid, 100 g plain flour, 1 tsp fine sea salt, ½ tsp freshly ground black pepper, ½ tsp paprika
- Meanwhile, heat vegetable oil in a deep saucepan to 180°C. The oil should be hot but not smoking. Fry the mozzarella cubes first for about 1–2 minutes until golden brown. Remove them carefully with a slotted spoon and drain on kitchen paper.Vegetable oil, 1 large mozzarella
- Then fry the calamari in small batches. Cook each batch for 2–3 minutes only, until pale golden and crisp. Do not overcrowd the pan, as this lowers the oil temperature. Lift the calamari out promptly and drain well.
- To assemble, place the lamb’s lettuce and spinach in a large bowl. Toss lightly to combine. Arrange the leaves on serving plates. Tuck a fried mozzarella cube at the base of each plate.75 g lamb’s lettuce, 75 g baby spinach
- Pile the hot calamari on top of the greens. Immediately scatter shaved parmesan over the salad so it softens slightly from the warmth. Serve straight away with the chilled lemon garlic mayonnaise on the side.40 g parmesan cheese
- Finish with a wedge of lemon for squeezing over the calamari just before eating.1 tbsp fresh lemon juice
- Serve immediately while everything is hot and crisp.