Spicy Fried Calamari
Crispy spicy fried calamari with jalapeños and lime. Recipe, dipping sauce, and tips to keep calamari tender and crunchy.
This spicy and scrumptious seafood recipe is courtesy of our friend Alfredo Garcia, better known as @freddsters.
- Marinate calamari in cream, lime and spices for 30 to 60 minutes to add flavor and mild tenderizing.
- Dredge in a flour and cornstarch mix, then fry in hot oil 3 to 4 minutes until light golden for best texture.
- Make the lime mayo dipping sauce ahead and reheat leftovers in an oven or air fryer to keep them crisp.
Spices
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Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
How long should I marinate the calamari?
Marinate at least 30 minutes and up to 60 minutes. The cream and lime add flavor and tenderize, but avoid long acidic marinating beyond 1 to 2 hours to prevent a mushy texture.
How do I prevent the calamari from becoming rubbery?
Fry quickly in hot oil until just golden, about 3 to 4 minutes. Overcooking is the usual cause of rubbery calamari. Work in batches, drain excess marinade, and keep oil temperature steady.
Can I use frozen calamari?
Yes. Thaw fully in the refrigerator, pat dry to remove moisture, then marinate and coat as the recipe directs. Extra water cools the oil and makes the crust soggy, so dry well.
What oil temperature should I use for frying?
Aim for 350 to 375°F. Use a deep-fry or candy thermometer for accuracy. If you do not have one, drop a pinch of the flour mix into the oil; it should sizzle and float immediately.
Can I bake or air-fry the calamari instead of deep frying?
Yes. Toss the coated calamari with a little oil and bake at 425°F for about 8 to 12 minutes, flipping once. Air-frying at 375 to 400°F for 6 to 10 minutes works too, but the texture will be slightly less crisp than deep frying.
How can I reduce the heat if I want a milder version?
Cut back or omit the jalapeños and use less of the Mexican Chile Lime Seasoning and Vulcan's Fire Salt. Remove jalapeño seeds and membranes to reduce heat but keep the flavor.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven or an air fryer for a few minutes to restore crispness. Avoid microwaving, which makes them soggy.
How long should I marinate the calamari?
Marinate at least 30 minutes and up to 60 minutes. The cream and lime add flavor and tenderize, but avoid long acidic marinating beyond 1 to 2 hours to prevent a mushy texture.
How do I prevent the calamari from becoming rubbery?
Fry quickly in hot oil until just golden, about 3 to 4 minutes. Overcooking is the usual cause of rubbery calamari. Work in batches, drain excess marinade, and keep oil temperature steady.
Can I use frozen calamari?
Yes. Thaw fully in the refrigerator, pat dry to remove moisture, then marinate and coat as the recipe directs. Extra water cools the oil and makes the crust soggy, so dry well.
What oil temperature should I use for frying?
Aim for 350 to 375°F. Use a deep-fry or candy thermometer for accuracy. If you do not have one, drop a pinch of the flour mix into the oil; it should sizzle and float immediately.
Can I bake or air-fry the calamari instead of deep frying?
Yes. Toss the coated calamari with a little oil and bake at 425°F for about 8 to 12 minutes, flipping once. Air-frying at 375 to 400°F for 6 to 10 minutes works too, but the texture will be slightly less crisp than deep frying.
How can I reduce the heat if I want a milder version?
Cut back or omit the jalapeños and use less of the Mexican Chile Lime Seasoning and Vulcan's Fire Salt. Remove jalapeño seeds and membranes to reduce heat but keep the flavor.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven or an air fryer for a few minutes to restore crispness. Avoid microwaving, which makes them soggy.
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