Name: Crispy French Fried Calamari (Calamars Frits)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 lb Fresh squid; 1 cup All-purpose flour; 0.25 cup Cornstarch; 1 tsp Salt; 0.5 tsp Black pepper; 0.5 tsp Garlic powder; 0.25 tsp Smoked paprika; 2 Large eggs; 2 tbsp Milk or water; 4 cups Vegetable or peanut oil; 1 serving Lemon wedges; 2 tbsp Fresh parsley, chopped

A quintessential French appetizer, Crispy French Fried Calamari features tender squid rings lightly breaded and quickly fried to golden perfection, often served with a squeeze of lemon and fresh parsley. This dish embodies the simple elegance of French seafood preparation. While fried calamari is enjoyed across many Mediterranean cultures, in France, particularly along the southern coasts, it's a beloved bistro and seaside restaurant staple. It embodies the simple elegance of French seafood preparation, highlighting fresh ingredients with minimal fuss for maximum flavor, often enjoyed as an apéritif or starter.

Instructions

1
Clean the squid thoroughly, removing the head, guts, quill, and skin. Rinse the tubes and tentacles under cold water. Pat dry very well with paper towels. Slice the tubes into 1/2-inch thick rings.
2
In a shallow dish, whisk together the flour, cornstarch, salt, black pepper, garlic powder, and smoked paprika (if using).
3
In another shallow dish, whisk the eggs with milk or water to create an egg wash.
4
Working in batches, dredge the squid rings and tentacles first in the egg wash, ensuring they are fully coated, then transfer them to the flour mixture, pressing gently to adhere the breading. Place breaded squid on a wire rack.
5
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer for accuracy.
6
Carefully add a small batch of breaded calamari to the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes, or until golden brown and crispy.
7
Remove the fried calamari with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Season immediately with a pinch of salt.
8
Repeat with the remaining calamari, ensuring the oil temperature returns to 350°F (175°C) between batches.
9
Serve immediately with fresh lemon wedges and a sprinkle of chopped parsley. A side of aioli or marinara sauce is also a popular accompaniment.

Chef's Tips

•**Storage**: Fried calamari is best enjoyed immediately for optimal crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but they will lose their crisp texture. Reheat briefly in a hot oven or air fryer for best results.
•**Substitutions**: If fresh squid is unavailable, frozen, pre-cleaned squid can be used; ensure it's fully thawed and thoroughly patted dry. For a gluten-free option, use gluten-free all-purpose flour and cornstarch.
•**Fun Fact**: The key to tender calamari is quick cooking. Overcooked squid becomes rubbery, so fry in small batches for just 1-2 minutes until golden, then remove promptly.
•**Flavor Boost**: For an extra layer of flavor, soak the cleaned squid in buttermilk for 30 minutes to an hour before breading and frying. This also helps tenderize the squid.