Calamari Rings So Crispy You’ll Feel Like You’re at the Beach
Okay, friends, let me tell you, these calamari rings are an absolute game-changer. Picture this: golden, crispy rings with just the right amount of crunch on the outside and tender, juicy calamari inside that practically melts in your mouth. I’ve spent my fair share of time chasing that perfect seaside snack, and after a bunch of trial and error, I finally nailed a recipe that totally delivers beachside vibes—without sand in your shoes. Whether you’re whipping this up for a casual weeknight or trying to impress guests, these calamari rings bring that satisfying crunch and fresh flavor that will have you hooked from the very first bite.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 5–7 minutes
- Total Time: 22 minutes
Ingredients
For the Main Dish:
- 1 pound fresh calamari rings (cleaned)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for a little color and flavor)
- 1 cup buttermilk (or whole milk)
- Vegetable oil, for frying (about 2 inches deep)
For the Sauce / Garnish:
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Chopped fresh parsley (for garnish)
- Lemon wedges, for serving
How I Make It
Step 1:
First, let’s prep the calamari by patting the rings dry with paper towels. This simple step helps the batter stick and keeps things crispy. Then, pour the buttermilk into a shallow bowl—this will tenderize and add moisture to our calamari.
Step 2:
In another bowl, mix together the flour, cornstarch, salt, pepper, and paprika. This combo is the secret to that amazing crunch—cornstarch is a game-changer! The paprika adds a subtle smoky red tint that makes everything look golden and inviting.
Step 3:
Dip each calamari ring into the buttermilk, let the excess drip off, then dredge it thoroughly in the flour mixture. Don’t rush this step; you want every ring evenly coated for maximum crispiness.
Step 4:
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Use a candy or kitchen thermometer if you have one—oil temperature is key! Too hot, and the coating burns; too cool, and it gets greasy.
Step 5:
Fry the calamari rings in batches (don’t overcrowd!) for about 1.5 to 2 minutes per batch. You’ll know they’re perfect when they turn a beautiful golden color and float to the surface. Use a slotted spoon to transfer them to a paper-towel-lined plate to drain excess oil.
Step 6:
For the sauce, just whisk together mayonnaise, lemon juice, and garlic powder until smooth. Serve the calamari hot, garnished with a sprinkle of fresh parsley and lemon wedges on the side. Dip, crunch, enjoy!
Variations & Tips
- Add a pinch of cayenne pepper to the flour for a spicy kick.
- Try substituting half the flour with rice flour for an even lighter texture.
- If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
- Use a thermometer to maintain oil temperature between 350-360°F for consistent results.
- For a gluten-free version, swap with gluten-free flour and cornstarch.
- Skip the frying and bake at 425°F on a wire rack for 10–12 minutes for a healthier version, though you’ll lose some crispiness.
How I Like to Serve It
These calamari rings shine as a starter at summer cookouts or casual dinner parties. Feel free to pair them with a simple green salad and some chilled white wine for an easy beach-inspired meal at home. They’re also perfect finger food for game days or movie nights—bonus points if you’re sharing with friends who love that satisfying crunch as much as you do!
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a hot oven to keep crisp.
- Fresh calamari works best, but frozen is fine—just thaw and pat dry thoroughly before frying.
Closing: Honestly, once you taste these crispy calamari rings, you’ll be making them whenever the craving strikes—the perfect crunch and tender bite make them an effortless crowd-pleaser every single time.