Calamari Special
This crispy calamari special stays tender by flash-frying first at 375°F, then finishing in a garlicky sambal oelek oil to avoid the chewy texture common in restaurants.
Total
25 minServings
4This crispy calamari special stays tender by flash-frying first at 375°F, then finishing in a garlicky sambal oelek oil to avoid the chewy texture common in restaurants.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Firstly, prepare a deep-fryer with a good vegetable oil and heat to 375 degrees F, or use a medium size deep frying pan on high heat.
Defrost calamari and rinse under cold running water.
Cut calamari into 1/4 inch strips. If using fresh calamari, just cut into 1/4 inch strips. Pat dry calamari with paper towels.
In a medium size mixing bowl, mix together flour and Panko bread crumbs.
Add milk to a bowl and dip calamari in the milk.
Toss calamari strips in flour/crumb mixture just to coat. You do not want to have a heavy coating as it could drop off when frying.
Flash fry coated calamari in prepared deep-fryer or frying pan for about 15 seconds, deep frying in small amounts.
In a frying pan, heat 1/2 cup of vegetable oil to medium-high heat.
Add garlic and Sambal Oelek and stir well, cover with a screen to prevent oil from spattering or splashing.
Sauté flash-fried calamari for about 1 minute or until nicely light brown. Do not over fry as it could get chewy.
Serve calamari with your favorite dip.
Store cooled calamari in an airtight container for up to 2 days; reheat gently in a low oven to avoid toughening.
deep-fryer or medium deep frying pan · frying pan for the garlic-sambal sauté · thermometer (to verify oil reaches 375°F)
Overcooking is the main culprit. This recipe uses a two-stage method: flash-fry for only 15 seconds, then sauté for about 1 minute until light brown. Stop before it becomes chewy.
Either works. Frozen calamari must be defrosted and rinsed under cold running water; fresh calamari should simply be rinsed and cut into 1/4 inch strips.
The flash-fry at 375°F is essential to this recipe's method. It pre-cooks the calamari briefly before the final sauté, which helps keep it tender.
The recipe suggests serving with your favorite dip. Marinara, aioli, or a squeeze of lemon are classic choices that complement the garlic and sambal oelek flavors.
This dish is best eaten fresh. If needed, store cooled calamari in an airtight container for up to 2 days; reheat gently in a low oven to avoid toughening.
