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Secrets from Argyro: How to fry calamari
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They must be completely dry with no moisture on them. A very fine strainer to drain and good absorbent paper to dab them on is ideal. If the absorbent paper is not of good quality, it dissolves and sticks to them. So be careful, otherwise you will eat a lot of time to get the pieces of paper off them.
Cut into equal-sized 1-1.5 cm slices at the last minute.
- Hot oil and deep frying, at high temperature.
- Let the hot oil cover them.
- Good drying before breading. No liquid marinades etc.
- Cornmeal because it doesn’t blacken the oil and makes a perfectly crispy batter.
- Fry for a few minutes, as soon as they are golden they are ready.
- Not too much turning in the pan.
- Little by little in the hot oil, otherwise if you put a lot together to finish faster, the temperature of the oil will drop and instead of frying and getting crispy, they will start to boil and come out soft.
- Drain well on absorbent paper after frying.
- Serve while warm to enjoy them crispy.
- The longer you fry them, the more chewy and elastic they will become.
