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Prep Time10 minutes
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Cook Time20 minutes
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Serving6
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Serv Size150 grams
Breaded calamari has been a personal favorite ever since I first tried it at a restaurant during a trip as a teenager. Up until then, the only version of squid I knew was the traditional Indian curry, with its gravied base and unmistakably fishy smell, which I absolutely hated. But that one bite of crispy, perfectly seasoned calamari completely changed my mind. The texture, the crunch, the flavor, everything just clicked!
It ended up being the very first seafood I learned to clean and cook on my own. My mom wouldn’t go near it (the smell from cleaning squid was a total dealbreaker for her!), so I took matters into my own hands. Armed with Google and a little trial and error, I figured it out during college. These days, I save this dish for special occasions when I manage to find good squid in the market. It’s always a hit at home, especially with my boys and husband, and I love serving it with some thinly sliced onion rings on top.
Ingredients
For the Coating:
For the Marinade:
Directions
Making breaded calamari at home is easier than you might think, and the result is pure crispy, golden perfection. The marinade adds a burst of flavor, while the breading creates that irresistible crunch. It’s a dish that’s sure to impress, whether you're serving it as a side with a meal or as a snack on its own.
Prep the calamari: Begin by cutting the calamari into thin, bite-sized rings. These will be the crispy little bites of deliciousness that everyone loves!
Marinate the calamari: In a bowl, mix all the marinade ingredients. Pour the mixture over the calamari slices and toss them until every piece is evenly coated. Cover and refrigerate overnight (about 12 hours) to let the flavors infuse.
Drain the calamari: After marinating, transfer the calamari to a colander to let any excess marinade drain off. This ensures the breading sticks perfectly!
Set up the breading stations: Set up three separate trays: one with flour, one with beaten eggs, and one with breadcrumbs. These are your breading stations.
Coat in flour: Once the marinade has drained, place the calamari slices into the flour. Toss gently until each slice is fully coated in flour, creating a light, even layer.
Dredge in egg and breadcrumbs: One slice at a time, dip the flour-coated calamari into the beaten eggs, ensuring it's fully coated. Then, transfer it to the breadcrumbs, pressing gently to make sure the crumbs stick. Place the coated pieces on a tray to prepare for frying.
Deep fry to perfection: Heat oil in a pan and deep fry the calamari for 2-3 minutes, or until golden and crispy. Remove with a slotted spoon and drain on a paper towel to remove any excess oil.
Serve and enjoy: Serve your crispy calamari as a side dish with a meal of rice and curry, or enjoy it as a tasty snack with a side of mayo or ketchup for dipping.
Conclusion
And there you have it: perfectly crispy, golden-brown calamari that’s bursting with flavor and texture. Whether you’re enjoying it alongside a comforting curry and rice or savoring it on its own with a dip, this dish is a sure hit with the whole family. Enjoy every crispy bite!
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