Got a taste for something fishy? Satisfy your coastal craving with this easy and delectable Fried Calamari recipe—a wonderfully crispy, golden treat from the sea that’s sure to get the gathering talking!
For any foodie with sea legs, calamari will always hold a place in their foodie heart. Especially once we’ve taken that yummy squid, tossed it in a mix of almond and coconut flours, and fried it until it’s golden and crispy.
It’s all about dunking every single ring into beaten eggs, then the flour mix, before popping them in the hot oil, filling your home with the most irresistible smell that will have you drooling in anticipation. Trust me, one bite and you’ll want to lean your fishing rod against the wall, hang up the net, and put your feet up and dine on this scrumptious feast.
If you’ve binged on our Low-Carb Coconut Fried Shrimp or the Old Bay Popcorn Shrimp, you’ll find this calamari is from the same awesome food family but still maintains its own unique vibes, making it a major player in the delicious seafood game.
Is Fried Calamari Healthy?
This Fried Calamari recipe isn’t just yummy, it’s even nutritious. Good news, huh? I mean, it IS a seafood after all, and provides you with lean proteins. And thanks to the use of almond and coconut flours, you can say goodbye to gluten and carbs. Which brings me to my next point, this dish is keto friendly. So, whether you eat this calamari as a snack or a side, you’re ticking off a few health boxes. But hey, remember it’s still fried, so let’s mix it up with other dishes to keep things balanced, all right?
Ingredients
Ready to make some calamari? Here’s what you’ll need for a seafood dish that packed with flavor:
- 1 lb. calamari rings
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
- 2 large eggs
- vegetable oil, for frying
Instructions
- In a large mixing bowl, whisk together the almond flour, coconut flour, paprika, garlic powder, onion powder, salt, and pepper.
- In a separate bowl, beat the eggs.
- Heat the cooking oil in a pot over MED-HIGH heat until it reaches 350°F.
- Taking a few pieces of calamari at a time, dip them into the beaten eggs then into the flour-coating mixture. Toss gently to coat them evenly.
- Carefully place the coated calamari into the hot oil, frying them in batches for 2-3 minutes. As you remove the calamari from the oil, let them drip a little over the pot. Place them on a plate lined with paper towels to drain excess oil. Repeat the process.
Serving Suggestions
This delectable fried calamari pairs beautifully with a tangy marinara sauce, or a cool, creamy garlic aioli for dipping. You can also pair it with my own Greek Yogurt Tartar Sauce or as a side to this Keto Baked Salmon. Serve it up hot as an appetizer or tapas alongside a chilled glass of Sauvignon Blanc for the perfect accompaniment. Don’t forget a squeeze of fresh lemon and a sprinkle of fresh parsley for that final, palate-pleasing touch.
Tips & Tricks to Making a Perfect Fried Calamari
- If you want the best flavor and texture, use fresh calamari. Frozen can work too, but be sure to thoroughly thaw and drain it or else the resulting calamari will be a soggy mess.
- Heat that oil good and proper! It needs to be at the right temperature (350°F) before you should even think about adding the calamari. This gives you perfectly fried calamari; golden and crispy on the outside, tender on the inside.
- To ensure the calamari cooks evenly, cut the squid into similarly sized rings. About a half-inch width is ideal.
- Fry the calamari in batches to prevent overcrowding the pan. Too many pieces and the oil’s temperature could drop and lower the odds of a crispy calamari.
FAQs & Substitutions
If your pantry isn’t stocked with left-of-center flours like almond or coconut, no need to stress. All-purpose flour can be used instead. The texture might be slightly different, but we promise your calamari will still be delectable.
You’ll want an oil that can handle the heat. Think canola, vegetable, or peanut oil; they’ve all got high smoke points.
Spice up your life (and your calamari) however you like. Maybe you’re into some heat with cayenne or red pepper flakes?
You know how there are 1,001 different flavors of chicken wings? Well, you can kinda do the same thing with calamari. You could play around with spices or take things extra cheesy with a Parmesan and herb combo. Or hey, mix up your dip game! Try marinara sauce, garlic aioli, or go wild with a spicy chipotle mayo.
Yes, you can use buttermilk or milk instead.
How to Prep and Store Fried Calamari
Nothing beats fried calamari fresh out of the pan. But if you’re planning to whip this up ahead of time, you can prep the flour mix and get your calamari all clean and cut beforehand. Keep them in separate airtight containers in your fridge until it’s go-time.
Any leftovers should be placed in the fridge immediately. They’ll keep their yummy goodness for a couple of days, tops. When you’re ready to enjoy that leftover crunch, spread the pieces evenly on a baking sheet and warm them up in an oven at 350°F. You just need about 10 minutes to get them all hot and crispy again.
Delicious Fried Calamari Recipe
Ingredients
- 1 lb. calamari rings
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
- 2 large eggs
- vegetable oil for frying
Instructions
- In a large mixing bowl, whisk together the almond flour, coconut flour, paprika, garlic powder, onion powder, salt, and pepper.
- In a separate bowl, beat the eggs.
- Heat the cooking oil in a pot over MED-HIGH heat until it reaches 350°F.
- Taking a few pieces of calamari at a time, dip them into the beaten eggs then into the flour-coating mixture. Toss gently to coat them evenly.
- Carefully place the coated calamari into the hot oil, frying them in batches for 2-3 minutes. As you remove the calamari from the oil, let them drip a little over the pot. Place them on a plate lined with paper towels to drain excess oil. Repeat the process.
Notes
- If you want the best flavor and texture, use fresh calamari. Frozen can work too, but be sure to thoroughly thaw and drain it or else the resulting calamari will be a soggy mess.
- Heat that oil good and proper! It needs to be at the right temperature (350°F) before you should even think about adding the calamari. This gives you perfectly fried calamari; golden and crispy on the outside, tender on the inside.
- To ensure the calamari cooks evenly, cut the squid into similarly sized rings. About a half-inch width is ideal.
- Fry the calamari in batches to prevent overcrowding the pan. Too many pieces and the oil’s temperature could drop and lower the odds of a crispy calamari.
Nutrition
