Milk-Soaked Crispy Fried Calamari
Tender calamari rings soaked in milk, coated in a seasoned flour mixture, and fried to golden, crispy perfection. Served with fresh lemon wedges and optional parsley for garnish.
Ingredients
- 1 lb calamari rings about 450g
- 1 cup whole milk for soaking
- 1 cup all-purpose flour about 125g
- ½ cup cornstarch about 65g
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- salt and black pepper to taste
- vegetable oil for frying
- fresh lemon wedges for serving
- chopped parsley optional, for garnish
Instructions
- Place calamari rings in a bowl of milk. Cover and refrigerate for 30 minutes to tenderize.
- In a separate bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper.
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Remove calamari from milk, shake off excess, dredge in flour mixture, and fry in batches until golden and crispy (about 2–3 minutes).
- Drain calamari on paper towels.
- Sprinkle with chopped parsley if desired and serve with fresh lemon wedges.
Notes
For extra crispiness, double-coat the calamari by dipping them back into the milk and flour mixture before frying. Serve immediately for best texture. Avoid overcrowding the pan to keep the oil temperature consistent.