Crispy Calamari Rings Recipes

Steps:

• Preheat oil to 370 degrees F (185 degrees C) in a deep fryer, deep frying pan, or pot.
• Coat squid with garlic powder, onion powder, salt, oregano, basil, parsley, paprika, cayenne, and white pepper in a medium bowl. Mix thoroughly. Add flour and toss to dredge.
• Fry squid in the hot oil, in batches if needed, until light brown, 2 to 3 minutes. Do not overcook, or squid will be tough and chewy. Drain on paper towels. Serve with lemon wedges and marinara sauce.

Steps:

• Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
• For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
• Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.

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.