Best 7 Crumbed Calamari Recipes

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## A Crispy Delight: Explore the World of Crumbed Calamari with Our Diverse Recipe Collection

Experience the tantalizing flavors and crispy textures of crumbed calamari with our comprehensive recipe collection. Discover a symphony of taste sensations as you embark on a culinary journey through variations of this classic dish. From traditional preparations to innovative twists, our recipes cater to every palate and skill level. Whether you prefer the simplicity of classic crumbed calamari with tartar sauce or crave the bold flavors of Asian-inspired sauces, our collection has something for everyone. Dive into the crispy goodness of calamari, coated in aromatic herbs, succulent spices, and a golden-brown crust, paired with a variety of dipping sauces that elevate the experience. From quick and easy weekday meals to impressive party appetizers, our recipes offer a delightful array of options for any occasion. Prepare to indulge in the crispy perfection of crumbed calamari, with our recipes as your guide to culinary success.

Let's cook with our recipes!

CRISPY FRIED CALAMARI RECIPE



Crispy Fried Calamari Recipe image

Crispy, succulent calamari rings, coated in seasoned flour and quickly fried to crispy perfection. Budget 30 minutes to soak the calamari in milk. This helps tenderize them while taming their fish smell. It also allows the flour coating to better stick on the rings. Be sure to read the post for more tips!

Provided by Suzy Karadsheh

Categories     Appetizer

Number Of Ingredients 11

1 pound frozen calamari tubes (thawed)
Kosher salt
½ cup 2% milk
1 1/2 cup all purpose flour
1/3 cup cornstarch
½ teaspoon baking powder
¾ teaspoon dry oregano
½ teaspoon black pepper
½ teaspoon cayenne pepper
Grape seed oil as needed
1 lemon (cut into wedges to serve)

Steps:

  • Slice the calamari tubes into ¾-inch thick rings.
  • In a medium bowl, stir 1 teaspoon Diamond Crystal kosher salt in ½ cup milk.
  • Add the calamari rings to the milk mixture and refrigerate for 30 minutes.
  • In a large bowl, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne (make sure the mixture is well combined).
  • Prepare a large colander and set it on top of a large bowl. Using a pair of tongs, take a portion of the calamari rings (about ½ of them) shake off excess milk and toss the calamari in the flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander. Repeat with the rest of the calamari.
  • Turn your oven on a low 150 degrees F. Prepare a large sheet pan and set a wire rack on top. Top the wire rack with paper towel.
  • Heat 4 inches of grape seed oil in a small cooking pot (I used a 2.5 quart pot) to somewhere between 350 and 365 degrees F. To test your oil, drop one calamari ring, many bubbles will form around it and the calamari will begin to float.
  • Once your oil is ready, using a pair of tongs, gently add some of the calamari in and fry for about 3 minutes or until golden brown. Remove the calamari from the oil and arrange it on the paper towel on top of your prepared wire rack. Immediately season with kosher salt, then transfer to your warm oven to keep warm while you work on the rest. Repeat until you have fried all the calamari.
  • Transfer the fried calamari to a serving plate and finish with a squeeze of lemon juice!

Nutrition Facts : Calories 227.2 kcal, Carbohydrate 35.8 g, Protein 15.9 g, Fat 1.8 g, SaturatedFat 0.6 g, TransFat 0.1 g, Cholesterol 177.7 mg, Sodium 273.4 mg, Fiber 1.6 g, ServingSize 1 serving

EASY CALAMARI RECIPE WITH GARLIC LIME SAUCE



Easy Calamari Recipe with Garlic Lime Sauce image

Easy skillet calamari recipe, cooked in a light garlic lime sauce finished fresh dill. Great for dinner or as a warm appetizer, see serving suggestions.

Provided by Suzy Karadsheh

Categories     Entree

Time 11m

Number Of Ingredients 9

Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
Unsalted butter
10 garlic cloves, roughly chopped
1.5 lb calamari, sliced into rings
2 to 3 tbsp white wine
Juice of 1 1/2 limes
Salt and pepper
Pinch cayenne pepper, optional
3 tbsp chopped fresh dill

Steps:

  • In a large cast iron skillet, heat 1/4 cup of olive oil and 1 tbsp of unsalted butter. Turn heat to medium-high and add the garlic, saute briefly, tossing regularly, until fragrant (this should take seconds, garlic should only gain a little color, do not burn it.)
  • Pat calamari dry and add to the pan, cook for 1 to 2 minutes over medium-high heat (calamari will release some liquid.) Add white wine and lime juice. Cook briefly to warm though (do not overcook or calamari will turn rubbery. You are just looking for the sauce to warm through) Season with salt and pepper. If you like a little spice, add a pinch of cayenne.
  • Finally, stir in the fresh dill. Remove from heat and serve (see serving suggestions in notes)

Nutrition Facts : Calories 282 calories, Sugar 0.5 g, Sodium 52.4 mg, Fat 18.6 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1 g, Protein 18.5 g, Cholesterol 272.3 mg

CRUMBED CALAMARI



Crumbed Calamari image

I love calamari. This is how to crumb them at home. Look for more calamari recipes coming soon. Serve with tartar sauce and enjoy the experience

Provided by Ben Ross

Categories     Squid

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 pieces calamari, sliced into rings
2/3 cup stale breadcrumbs
salt
pepper
garlic powder
1 egg
1/4 cup milk
oil (for deep frying)
tartar sauce (for serving)

Steps:

  • Mix the breadcrumbs with the salt, pepper and garlic powder and place into a plastic bag so you can shake the crumbs onto the calamari.
  • Beat the egg and combine with the milk and place this into a small dish.
  • Heat the oil up to 160C degrees.
  • Dip the calamari rings individually into the egg/milk mix and then into the plastic bag and shake.
  • The calamari should be well coated.
  • Deep fry until a nice brown tinge. I tend to fry mine for about 4-5 minutes. It also depends on the calamari some it is better at a lower heat for longer. This rule especially applies to bought crumbed calamari.
  • Enjoy.
  • Serve with tartar sauce.

AIR FRYER CALAMARI



Air Fryer Calamari image

Guilt-free crispy air-fried calamari! Serve with cocktail sauce and lemon wedges if desired.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Tapas

Time 25m

Yield 4

Number Of Ingredients 8

½ cup all-purpose flour
1 large egg
¼ cup milk
2 cups panko bread crumbs
1 teaspoon sea salt
1 teaspoon ground black pepper
1 pound calamari rings, patted dry
nonstick cooking spray

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Place flour in a bowl. Whisk egg and milk in a separate bowl. Combine panko, salt, and pepper in a third bowl.
  • Coat calamari rings first in flour, then in egg mixture, and finally in panko mixture.
  • Place rings in the the basket of the air fryer so that none are overlapping. Work in batches if needed. Spray the tops with nonstick cooking spray.
  • Air fry for 4 minutes. Flip rings, spray with nonstick cooking spray, and cook for 3 minutes longer.

Nutrition Facts : Calories 296.5 calories, Carbohydrate 50.6 g, Cholesterol 47.7 mg, Fat 4.6 g, Fiber 0.6 g, Protein 24.8 g, SaturatedFat 1.1 g, Sodium 728.3 mg, Sugar 0.9 g

DEEP-FRIED CALAMARI RINGS



Deep-Fried Calamari Rings image

Home made calamari rings. This recipe is super easy to make and simply delicious!

Provided by Shelby

Categories     Appetizers and Snacks     Seafood

Time 20m

Yield 4

Number Of Ingredients 10

1 cup all-purpose flour
2 teaspoons salt
1 teaspoon paprika
¼ teaspoon ground black pepper
1 teaspoon garlic powder
6 cups vegetable oil for frying
12 ounces frozen calamari rings, thawed and drained
salt to taste
2 tablespoons cocktail sauce, or to taste
1 lemon, quartered

Steps:

  • Stir flour, 2 teaspoons salt, paprika, and black pepper together in a shallow bowl.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Press calamari rings into the flour mixture until evenly coated, shaking off excess flour.
  • Working in batches, fry calamari rings in the hot oil until golden brown, 3 to 4 minutes. Transfer cooked calamari to a paper towel-lined plate; sprinkle with salt. Serve calamari with cocktail and lemon wedges.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 31.5 g, Cholesterol 170.3 mg, Fat 38.4 g, Fiber 1.3 g, Protein 15.3 g, SaturatedFat 5.5 g, Sodium 1503 mg, Sugar 1.4 g

CALAMARI SPECIAL



Calamari Special image

This is one of the nicest and best tasting calamari recipes that I have eaten. I find that the calamari is not tough as I have experienced in many restaurants. A friend Chef and I developed this marvelous recipe that is so easy to prepare.

Provided by William Uncle Bill

Categories     Squid

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb frozen calamari or 1/2 lb fresh calamari
1/2 cup whole milk, homogenized
1/4 cup all-purpose flour
1/4 cup japanese panko breadcrumbs or 1/4 cup regular fine dry breadcrumb
1/2 cup vegetable oil (for frying)
2 garlic cloves, minced
1 tablespoon sambal oelek (red hot pepper flakes sauce)

Steps:

  • Firstly, prepare a deep-fryer with a good vegetable oil and heat to 375 degrees F, or use a medium size deep frying pan on high heat.
  • Defrost calamari and rinse under cold running water.
  • Cut calamari into 1/4 inch strips. If using fresh calamari, just cut into 1/4 inch strips. Pat dry calamari with paper towels.
  • In a medium size mixing bowl, mix together flour and Panko bread crumbs.
  • Add milk to a bowl and dip calamari in the milk.
  • Toss calamari strips in flour/crumb mixture just to coat. You do not want to have a heavy coating as it could drop off when frying.
  • Flash fry coated calamari in prepared deep-fryer or frying pan for about 15 seconds, deep frying in small amounts.
  • In a frying pan, heat 1/2 cup of vegetable oil to medium-high heat.
  • Add garlic and Sambal Oelek and stir well, cover with a screen to prevent oil from spattering or splashing.
  • Sauté flash-fried calamari for about 1 minute or until nicely light brown. Do not over fry as it could get chewy.
  • Serve calamari with your favorite dip.

CRUMBED CALAMARI WITH LEMON AND GARLIC AIOLI



Crumbed Calamari With Lemon and Garlic Aioli image

Absolutely yum! Do not overcook calamari otherwise it will be rubbery. Stick to the time frame below and you will be okay!.

Provided by ozzygirl

Categories     Squid

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

750 g cleaned calamari, hoods
1 cup plain flour
3 eggs
2 tablespoons cold water
4 cups corn flake crumbs or 4 cups breadcrumbs
vegetable seasoning
canola oil, for deep frying
egg mayonnaise
lemon
crushed garlic
salt & pepper

Steps:

  • Line a baking tray with baking paper.
  • Cut calamari into 1 cm thick rings.
  • Place flour, salt & pepper into a bowl, mix through.
  • Beat eggs and water in a separate bow.
  • Place cornflake crumbs or breadcrumbs and a couple of decent sized sprinkles of vegetable seasoning into a third bowl and mix.
  • Coat calamari in flour mix, dip into egg mixture and then coat in breadcrumb mixture. Press breadcrumbs on with fingertips. Place on lined baking tray.
  • Preheat oven to 150. Pour oil into a deep, heavy-based saucepan. Heat over medium-high heat. Cook calamari rings in batches for 2 to 3 minutes or until light golden.
  • Remove calamari to a wire rack over a lined baking tray. Keep warm in oven whilst cooking remaining calamari.
  • Mix 3-4 tblspns of good egg mayonnaise with a squeeze of lemon juice and a couple of tspns of crushed garlic, salt and pepper.
  • Serve calamari with the garlic/lemon aioli, chips and salad.

Nutrition Facts : Calories 327.5, Fat 5.1, SaturatedFat 1.5, Cholesterol 304.3, Sodium 283.2, Carbohydrate 50.5, Fiber 1.5, Sugar 3.3, Protein 19.5

Tips:

  • Use fresh calamari: Fresh calamari has a sweet, mild flavor and tender texture. Avoid frozen calamari, as it can be tough and chewy.
  • Clean the calamari properly: Cut the calamari into rings or strips, then remove the ink sac and any remaining viscera. Rinse the calamari thoroughly under cold water.
  • Tenderize the calamari: To make the calamari more tender, you can marinate it in a mixture of olive oil, lemon juice, and herbs for at least 30 minutes before cooking.
  • Use a light touch when breading the calamari: The breading should be light and airy, so don't over-mix it. Otherwise, the calamari will be tough.
  • Fry the calamari in hot oil: The oil should be hot enough to sizzle when you add the calamari. This will help to create a crispy coating.
  • Don't overcrowd the pan: When frying the calamari, don't overcrowd the pan. Otherwise, the calamari will steam instead of fry and will become soggy.
  • Serve the calamari immediately: Calamari is best served hot and crispy. It can be served with a variety of dipping sauces, such as tartar sauce, marinara sauce, or lemon wedges.

Conclusion:

Crumbed calamari is a delicious and versatile dish that can be enjoyed as an appetizer or main course. It is a popular dish in many cultures around the world and can be prepared in a variety of ways. The tips in this article will help you to make the best crumbed calamari possible. So next time you're looking for a quick and easy seafood dish, give crumbed calamari a try.

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