Posted by on Aug 20, 2019 in Appetizers | 16 comments

Crispy Deep-Fried Calamari Rings. How to make crisp fried calamari. Deep-fried calamari recipe.

Crispy Deep-Fried Calamari Rings. How to make crisp fried calamari. Deep-fried calamari recipe.

The secret to crispy deep-fried calamari is in the coating. This recipe fr deep-fried calamari rings is quick and easy, and our step-by-step video demonstration will ensure your success. For the full recipe, please visit our website http://whats4chow.com/2014/04/30/crisp-deep-fried-calamari-rings/

For more "Learn to Cook" videos, please subscribe to our channel!

Crispy Deep-Fried Calamari Rings. How to make crisp fried calamari. Deep-fried calamari recipe.

The secret to crispy deep-fried calamari is in the coating. This recipe fr deep-fried calamari rings is quick and easy, and our step-by-step video demonstration will ensure your success. For the full recipe, please visit our website http://whats4chow.com/2014/04/30/crisp-deep-fried-calamari-rings/

For more "Learn to Cook" videos, please subscribe to our channel!

16 Responses to “Crispy Deep-Fried Calamari Rings. How to make crisp fried calamari. Deep-fried calamari recipe.”

  1. OCSilverandBlack says:

    I want to make calamari strips using this method for my Baja calamari
    tacos. Two questions: 1) Is sunflower oil the best for frying calamari? I
    don’t mind spending more $ for a better oil. 2) I noticed you did not use
    the citrus juice and mallet method to tenderize – why is that? I cannot get
    fresh calamari steaks where I live (its always previously frozen) so I have
    to tenderize 30 mins. before cooking. Thank you!

    • Whats4Chow says:

      +OCSilverandBlack Hi — 1) Sunflower oil, peanut oil and coconut oil
      (deflavored) are the best oils for deep-frying. They have a high
      temperature tolerance. 2) Almost all calamari is frozen, unless you live in
      a fishing village…. I buy frozen calamari tubes from which I cut the
      calamari rings. The calamari we get is imported from Patagonia and is
      pretty tender, so I don’t bother with tenderizing. However, we also get
      locally fished chokka, which is a larger species of calamari and this is
      cut into steaks before being frozen and sold. This chokka does require a
      bit of physical abuse to make it tender. In this case I normally just use a
      mallet.
      Using citrus, MSG or other tenderizing agents like papaya can cause the
      flesh to end up with a powdery texture which is quite unpleasant. Thanks
      for watching!!!

  2. Kobir Abedin says:

    I love calamari.
    Thx for sharing this special recipe with YouTube……..
    Bro you got so many likes this time………

  3. Phil Germond says:

    Thanks for the tutorial – great job!

  4. Austeja Paulik says:

    Is it fine if i use simple(all purpose) flour instead of strong flour?

    • Whats4Chow says:

      +Auste Paulik Hi Auste, yes it is fine, and will make very little
      difference. Thanks for watching!!!

  5. MARIDIYS says:

    FIRST COMMENT

  6. WannaBite says:

    thank you for sharing.