Timing and technique are key when it comes to calamari. Overcooking can quickly turn those tender rings into rubbery bites. Making them at home gives you full control over the texture and flavour, especially with a simple, well-seasoned flour coating like in Jeffrey’s Bay-style fried calamari.
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- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Serves
- 6 servings
Ingredients
For the Calamari:
For garnish and dipping:
Method
Prepare the calamari:
Rinse the calamari rings under cold water and pat them completely dry with paper towels. Moisture can make them soggy when frying.
Season the flour mixture:
In a bowl, mix the flour, cornflour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
Coat the calamari:
Toss the dry calamari rings into the seasoned flour mixture until evenly coated. Shake off any excess flour.
Heat the oil:
Pour vegetable oil into a deep pan or pot to about 4cm deep and heat to 180°C (350°F). (Tip: Test with a small piece of bread; it should sizzle and turn golden in 30 seconds.)
Fry in batches:
Carefully drop the calamari rings into the hot oil in small batches to avoid overcrowding. Fry for 2-3 minutes until they’re golden brown and crispy. Avoid overcooking! Use a slotted spoon to remove them and drain on paper towels.
Serve immediately:
Sprinkle freshly chopped parsley over the fried calamari and serve with lemon wedges and your favourite dipping sauce.
Tips for Success:
Keep the batter dry: If the flour gets too damp from the calamari, replace it halfway through for even coating. Fry quickly: Calamari cooks fast. Overcooking will make it chewy, so stick to 2-3 minutes. Oil temperature: Ensure the oil stays hot between batches for a consistent crunch.
Here are a few delicious variations and dips to elevate your fried calamari game:
Beer-Battered Calamari: For a lighter, airy coating, swap the seasoned flour mix for this beer batter: Ingredients for Batter: 1 cup all-purpose flour 1 tsp salt 1/2 tsp black pepper 1/2 tsp paprika 1 cup cold beer (lager works great!) Instructions: Mix the flour, salt, pepper, and paprika in a bowl. Slowly whisk in the beer until smooth. Dip the calamari rings into the batter, allowing the excess to drip off, then fry as usual. The beer adds a slight malty flavour and makes the coating extra crispy!
Spicy Calamari Dip: Pair your calamari with this zesty, spicy dip
Ingredients: 1/2 cup mayonnaise 2 tbsp Sriracha or hot sauce (adjust to your spice level) 1 clove garlic (minced or grated) 1 tsp lemon juice 1/2 tsp smoked paprika
Instructions: Mix all the ingredients in a small bowl until well combined. Chill for 10 minutes before serving.
Lemon & Caper Tartar Sauce: A tangy and fresh option:
Ingredients: 1/2 cup mayonnaise 1 tbsp capers (chopped) 1 tbsp dill pickles (chopped) 1 tsp lemon juice 1 tsp Dijon mustard Pinch of salt and pepper Instructions: Mix everything together until smooth. This adds a delightful zing to the calamari!
