Making Calamari Without Deep Fryers: A Simple, Crispy Solution

Making calamari without a deep fryer is not only possible, but it's also easy and quick. The process involves cutting the calamari into rings, soaking them in a tenderizing solution, coating them in seasoned flour, and then frying them in hot oil. The result is a delicious, crispy, golden-brown appetizer that can be served with a variety of dips and sauces.

Tenderizing the calamari in buttermilk or lemon juice

Tenderizing the calamari is an important step in the cooking process, as it helps to break down the texture of the meat, making it less chewy. There are a few different ways to tenderize calamari, one of which is to use buttermilk or lemon juice.

Tenderizing Calamari in Buttermilk

If you choose to use buttermilk, start by pouring buttermilk over your cleaned squid pieces in a medium bowl and tossing to coat. Cover and chill the bowl for at least 2 hours, or up to 24 hours. The slightly acidic nature of buttermilk will help to gently tenderize the squid, and its thickness will aid in the breading adhering to the rings. This eliminates the need for beaten egg.

Tenderizing Calamari in Lemon Juice

Alternatively, you can soak your calamari in lemon juice. To do this, cut each whole squid into tubes, then soak them in a large bowl with fresh lemon juice for 15-30 minutes. The acid in the lemon juice will help to tenderize the squid tubes, and it will also add some flavour.

Coating the calamari in flour, cornstarch, and baking powder

Firstly, prepare your flour mixture by whisking together all-purpose flour with cornstarch and baking powder, and your desired seasonings. You can add spices such as oregano, black pepper, cayenne pepper, paprika, or garlic powder to enhance the flavour. It's important to thoroughly combine the dry ingredients to ensure a consistent coating.

Next, take your prepared calamari rings, which have been sliced into the desired thickness. You can use fresh or frozen calamari, but it's essential to clean and thaw them if necessary. Some recipes suggest tenderising the calamari before coating by soaking it in salted milk, lemon juice, or buttermilk, which can also help reduce any strong fishy odours.

Now, it's time to coat the calamari. Take a portion of the calamari rings and shake off any excess liquid. Toss the rings in the flour mixture, ensuring they are evenly coated. Repeat this process until all the calamari pieces are coated. You can use a colander to shake off any excess flour after coating.

Once all the calamari is coated, it's a good idea to let the pieces sit for a few minutes before frying. This allows the flour to rehydrate and ensures the coating adheres to the calamari. During this time, you can heat your oil to the desired temperature, typically between 350-400°F (175-200°C).

Finally, you can start frying your perfectly coated calamari! Fry in small batches to maintain the oil temperature, and cook until golden brown, usually around 2-3 minutes. Remove the calamari from the oil and drain on paper towels.

Now you have crispy, golden calamari with a delicious coating! You can sprinkle with additional salt or chopped parsley, and serve with your choice of dips and sauces, such as marinara, tzatziki, or lemon wedges. Enjoy!

Getting the oil temperature right

When frying on a stove, you may need to adjust the heat between medium and medium-high to maintain the correct temperature. It's also important to fry the calamari in small batches, as adding too many pieces at once can reduce the temperature of the oil.

Draining the calamari on paper towels

While the calamari is still warm, sprinkle with salt to taste. This will ensure that the seasoning sticks to the calamari. You can also add extra flavour by sprinkling with smoked paprika, or chopped fresh herbs such as parsley.

Once the calamari has been drained and seasoned, it is ready to be served. Calamari is best served immediately, as this will ensure that it remains crispy. It can be served with a variety of dips, such as marinara sauce, lemon aioli, or tzatziki.

Serving with lemon wedges

Lemon is a great way to add a little extra zing to your homemade calamari. Here are some tips for serving your fried calamari with lemon wedges:

Choose your lemon

Select a fresh, bright yellow lemon that feels heavy for its size. This indicates that it is ripe and juicy. You can also use a lime if you prefer a slightly more acidic flavour.

Prepare your lemon wedges

Wash the lemon thoroughly under running water and dry it with a clean cloth or paper towel. Cut the lemon in half, then cut each half into two or three wedges. You can also slice off the ends of the lemon before cutting it into wedges, which will make it easier to squeeze.

Serve the lemon wedges with your calamari

Place the lemon wedges on the serving plate or board alongside your fried calamari. You can also add a small dish of lemon slices if you prefer. Offer your guests a variety of dips and sauces to accompany their calamari, such as marinara, tzatziki, aioli, or tartar sauce.

Add a spritz of lemon to your calamari before serving

If you want to enhance the flavour of your calamari before serving, squeeze a little fresh lemon juice over the fried rings. This will add a bright, tangy note to the dish and complement the crispy, golden batter.

Offer extra lemon wedges with your drinks

Lemon is also a great way to add a little extra flavour to drinks. If you're serving cocktails or soft drinks with your calamari, pop a wedge of lemon on the side of the glass for your guests to add a spritz of citrus if they wish.

Frequently asked questions