JBay-Style Fried Calamari

Prepare the calamari:

• Rinse the calamari rings under cold water and pat them completely dry with paper towels. Moisture can make them soggy when frying.

Season the flour mixture:

• In a bowl, mix the flour, cornflour, paprika, garlic powder, cayenne pepper, salt, and black pepper.

Coat the calamari:

• Toss the dry calamari rings into the seasoned flour mixture until evenly coated. Shake off any excess flour.

Heat the oil:

• Pour vegetable oil into a deep pan or pot to about 4cm deep and heat to 180°C (350°F). (Tip: Test with a small piece of bread; it should sizzle and turn golden in 30 seconds.)

Fry in batches:

• Carefully drop the calamari rings into the hot oil in small batches to avoid overcrowding. Fry for 2-3 minutes until they’re golden brown and crispy. Avoid overcooking!

  Use a slotted spoon to remove them and drain on paper towels.

Serve immediately:

• Sprinkle freshly chopped parsley over the fried calamari and serve with lemon wedges and your favourite dipping sauce.

Tips for Success:

• Keep the batter dry: If the flour gets too damp from the calamari, replace it halfway through for even coating.

  Fry quickly: Calamari cooks fast. Overcooking will make it chewy, so stick to 2-3 minutes.

  Oil temperature: Ensure the oil stays hot between batches for a consistent crunch.

Here are a few delicious variations and dips to elevate your fried calamari game:

• Beer-Battered Calamari: For a lighter, airy coating, swap the seasoned flour mix for this beer batter:

  Ingredients for Batter:

  1 cup all-purpose flour

  1 tsp salt

  1/2 tsp black pepper

  1/2 tsp paprika

  1 cup cold beer (lager works great!)

  Instructions:

  Mix the flour, salt, pepper, and paprika in a bowl.

  Slowly whisk in the beer until smooth.

  Dip the calamari rings into the batter, allowing the excess to drip off, then fry as usual.

  The beer adds a slight malty flavour and makes the coating extra crispy!
• Spicy Calamari Dip: Pair your calamari with this zesty, spicy dip
• Ingredients:

  1/2 cup mayonnaise

  2 tbsp Sriracha or hot sauce (adjust to your spice level)

  1 clove garlic (minced or grated)

  1 tsp lemon juice

  1/2 tsp smoked paprika
• Instructions:

  Mix all the ingredients in a small bowl until well combined. Chill for 10 minutes before serving.
• Lemon & Caper Tartar Sauce: A tangy and fresh option:
• Ingredients:

  1/2 cup mayonnaise

  1 tbsp capers (chopped)

  1 tbsp dill pickles (chopped)

  1 tsp lemon juice

  1 tsp Dijon mustard

  Pinch of salt and pepper

  Instructions:

  Mix everything together until smooth. This adds a delightful zing to the calamari!

Pro Tip for Dips: Prepare the dips ahead of time and keep them chilled. The flavours become even better with a little resting time.

Let us know which variation you’ll try first! 😊 ENJOY!