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Fried Calamari Recipe

Fried Calamari

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Average Rating:

Total Reviews: 73

Showing 11-20 of 73

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  • on July 02, 2010

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    Just made this after scanning the recipe and watching the video. The calamari was light in color. I didn't experience flour falling off but my squid was slightly damp. I thought this was a very good recipe. Of course, you can jazz it up with whatever spices you like but I preferred to keep it simple and focus on the taste of the calamari. Maybe one day when I'm in the mood for spice I would add some cayenne pepper to the mix.

    I had a bottled marinara that I added coarsely diced capers and Italian green olives to for a sauce.

    If people are experiencing oily calamari. I can only think the oil was not hot enough. That is the only time I experience that happening which thankfully DIDN'T happen with the calamari. Maybe watching the video would help. She made a point of mentioning that the calamari should be deep friend and should float.

    One way to test the oil is to put a small bit of flour in it. If it starts sizzling immediately you're in good shape, if not the oil isn't hot enough. Also, the oil should kind of shimmer and ripple when it's getting good and hot.

    Also, to deepen color and not extend the cooking time, one could try some paprika to the flour, that would help add a bit of color.

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  • on April 26, 2010

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    This recipe is awesome IF you add a LOT more seasoning to the breading. I personally like Kosher salt, ground black pepper, cayene, garlic powder and Old Bay. Make sure that the squid is wet when you dip into the dry mixture, if not then the breading is going to fall apart while frying. Maybe that is where some of you went wrong (not sure. If you want a crispier crust (more golden brown just fry it longer. The tomato sauce is fabulous and just as good after freezing!

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  • on December 07, 2009

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    Tasted wonderful! ONly problem is the breading likes to fall off in the oil...otherwise wonderful

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  • on November 06, 2009

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    Glada always makes her recipe Beautiful and Scrumptious you can not go wrong! Try the Fried Calamari... I am Greek and love her recipe....

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  • on October 29, 2009

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    Where is the crispy crust? Pale golden is an understatement. The tentacles came out nice and crispy but there was really no batter at all left on the rings. I monitored the temp for the oil and they were still very oily. i got a stomache ache. I made this myself years ago without a recipe and they came out much better. Oh well. I didn't take the time to make the marinara so I made simple cocktail sauce.

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  • on September 28, 2009

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    The sauce was bland, the flour separated from the squid the second it hit the pan. It came out way too chewy, not crisp and I followed directions to the T. Im out forty bucks and my kitchen stinks.

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  • on July 10, 2009

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    Hummmm! and very easy

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  • on March 06, 2009

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    light in batter, awesome... great seasoning! What makes a good recipe better? the ease.

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  • on December 30, 2008

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    I had bought a bag of frozen calamari rings and i was unsure what to do with them. I found this recipe, and they came out great! My husband and kids loved them, and it was sooo simple. I added more salt to the flour to ensure a tasty finish!

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  • on November 18, 2008

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    Kudos to more calamari recipes - I've been making calamari for my guests, tell them I will tell them what it is after they try a bite and they LOVE it!! Being a transplanted Italian New Englander living in Texas, calamari is SUPER hard to find but when I can, this recipe is a good basic standby.

    Only changes I make to this particular recipe are that I use garlic salt instead of regular salt in the flour and then lightly sprinkle with a little more garlic salt to add a nice flavor. A pinch of cayenne in the flour adds a tiny kick too! (or add crushed pepper to your marinara

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