Best Crunchy Calamares Recipe: A Crispy, Golden Delight Straight from the Sea

There’s something irresistible about perfectly fried calamares—golden, crispy rings of squid that are tender on the inside and delightfully crunchy on the outside. Whether served as an appetizer, bar snack, or main dish paired with rice or salad, this Best Crunchy Calamares Recipe delivers restaurant-quality results right from your home kitchen.

If you’ve ever experienced rubbery or soggy calamares, fear not. This recipe is thoughtfully crafted to ensure a crisp bite every time, using a combination of beer batter and seasoned flour coating. Ideal for seafood lovers and anyone who enjoys cooking quick and impressive dishes, this calamares recipe is straightforward, budget-friendly, and absolutely delicious.

Why This Calamares Recipe Stands Out

There are dozens of ways to prepare calamares, but this version nails the perfect trifecta: texture, flavor, and ease. Here’s what makes it shine:

• Blanched squid: A quick blanch in vinegar-infused water keeps the squid tender and removes any fishy aftertaste.

• Beer batter magic: The carbonation in beer creates an airy batter that puffs and crisps beautifully.

• Double-layered crunch: A final dredge in seasoned flour ensures an ultra-crispy exterior that holds up even after cooling.

This recipe is great for beginner cooks testing out their deep-frying skills, experienced home chefs wanting to impress guests, or seafood fans looking for a new go-to favorite.

Ingredients for the Best Crunchy Calamares

Here’s everything you’ll need to recreate this crunchy seafood treat at home:

• 4 cups water

• 1 teaspoon salt

• 1 teaspoon white vinegar

• 1 kilo squid (pusit), sliced into bite-sized rings

• 1 egg

• ½ cup water

• 1 can beer (cold, preferably pale lager or pilsner)

• 2½ cups all-purpose flour

• Oil for deep frying (vegetable or canola oil preferred)

• Optional: Cayenne pepper, for heat and added flavor

This simple ingredient list is easy to find and economical, making this dish perfect for weekday meals or weekend gatherings.

Step-by-Step Instructions

Step 1: Blanch the Squid

Start by bringing 4 cups of water to a boil with 1 teaspoon of salt and 1 teaspoon of white vinegar. Once boiling, add your squid rings and stir. Let them blanch for no more than one minute. This helps tenderize the squid and remove any overly fishy smell. Quickly drain the squid and transfer to a bowl.

Step 2: Egg Wash

In a small bowl, beat the egg with ½ cup of water. Pour this egg mixture over the squid rings and toss to coat evenly. This will help the batter stick better and give you that golden crust.

Step 3: Make the Beer Batter

In a large bowl, whisk together 1½ cups of the flour and one cold can of beer until smooth. The beer’s carbonation will create a light and crispy coating once fried.

Step 4: Seasoned Flour Dredge

On a separate plate, mix 1 cup of flour with cayenne pepper to taste. This is your final coating, ensuring each ring gets that extra layer of crunch and flavor.

Step 5: Fry to Golden Perfection

Heat oil in a deep pan or fryer to 350–375°F (175–190°C). Using tongs, take each squid ring, dip it in the beer batter, dredge in the seasoned flour, and carefully place it in the hot oil. Fry for about 1 minute or until golden and crispy. Drain on paper towels.

Step 6: Serve and Enjoy

Serve immediately with your favorite dipping sauces—garlic mayo, sweet chili sauce, or even a squeeze of lemon will do the trick.

Kitchen Equipment Needed

To make this recipe, here’s what you’ll need:

• Large pot (for blanching)

• Mixing bowls (at least 3)

• Whisk

• Deep frying pan or deep fryer

• Tongs

• Slotted spoon or spider strainer

• Paper towels (for draining excess oil)

• Thermometer (optional, but helps with oil temperature control)

• Serving plate

Dipping Sauce Ideas

Pair your crispy calamares with one or more of these flavorful dips:

• Garlic Aioli – Creamy and garlicky, a natural pairing for seafood.

• Sweet Chili Sauce – Adds a sweet-spicy contrast.

• Lemon Butter Dip – Melted butter with lemon juice and herbs.

• Wasabi Mayo – For those who like a little kick.

How to Store Leftovers

While calamares are best served fresh, you can store and reheat leftovers properly to maintain some of their texture.

• Refrigeration: Store in an airtight container lined with paper towels for up to 2 days.

• Reheating Tip: Reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to crisp them back up. Avoid microwaving, as it will make them soggy.

Recipe Variations & Substitutions

• Spicy Version: Add paprika or chili powder to both the batter and flour dredge.

• Gluten-Free Option: Use rice flour or gluten-free flour mix instead of regular flour. Substitute beer with gluten-free beer or soda water.

• No Beer on Hand?: Sparkling water, ginger ale, or club soda will also create that airy batter texture.

• Squid Substitutes: Shrimp, fish fillets, or even oyster mushrooms can be used for a vegetarian twist.

Food & Drink Pairings

Perfect Pairings for Calamares

• Drink Pairing: A cold, light beer such as pilsner or pale ale balances the richness of the fried squid. White wines like Sauvignon Blanc or sparkling wines also work well.

• Side Dishes: Serve with garlic fried rice, a light cucumber salad, or even a simple green salad with vinaigrette.

• Tropical Twist: Pair with fresh mango salsa for a fun flavor combo.

Frequently Asked Questions (FAQ)

Q: How do I prevent the calamares from turning rubbery?
A: The key is not to overcook. Blanch the squid for only a minute and fry it for just about a minute until golden brown. Overcooking causes the squid’s proteins to tighten, resulting in a tough texture.

Q: Can I prepare the batter ahead of time?
A: It’s best to use the beer batter immediately after mixing to retain its carbonation, which is what gives it that airy, crisp texture.

Q: What type of squid should I use?
A: Medium-sized squid is best. Too small and they’ll shrink too much; too large and they may become chewy. Clean and slice them into uniform rings for even cooking.

Q: Can I make this recipe without beer?
A: Absolutely. Club soda, sparkling water, or even soda water can be used in place of beer to provide the bubbles that make the batter light.

Q: Can I freeze leftover calamares?
A: Fried foods don’t freeze well due to moisture loss and texture degradation. However, you can freeze raw, pre-cut squid for later use.

Final Thoughts

This Best Crunchy Calamares Recipe is proof that seafood doesn’t have to be complicated or reserved for fancy restaurants. With just a few pantry staples and a solid frying technique, you can serve up a batch of crispy, golden rings that will impress your family and friends alike. Whether you’re enjoying it as a snack with cold beer, a starter before dinner, or the star of your seafood platter, this calamares recipe is bound to become a favorite.