Spanish Cuisine
Homemade Fried Squid with Lemon
Golden, crispy on the outside and incredibly tender on the inside — these homemade fried squid are a simplified, yet just as delicious version of classic 'calamares a la romana'. The homemade approach opts for a light, airy dusting rather than a heavy batter, allowing you to taste the pure flavor of quality seafood. The result is a less oily dish that retains its iconic status as an ideal Spanish snack, where freshly squeezed lemon juice plays a crucial role, instantly brightening the fried flavor, enhancing the squid's natural sweetness, and adding necessary acidity.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Medium
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 280 kcal
- Protein
- 22 g
- Fat
- 15 g
- Carbs
- 14 g
- Fiber
- 0.5 g
Step by step
Method
- 01
Cut the cleaned squid tubes into even rings about 1 cm thick
Cut the cleaned squid tubes into even rings about 1 cm thick. Thoroughly dry each ring with paper towels: even a small amount of moisture will prevent the breading from becoming crispy.
- 02
In a deep bowl, combine the flour with salt and freshly crack…
In a deep bowl, combine the flour with salt and freshly cracked black pepper. In batches, place the dried squid rings into the flour and coat them thoroughly on all sides so the flour covers the seafood in a thin, even layer.
- 03
Gently shake off the excess flour from each ring so the bread…
Gently shake off the excess flour from each ring so the breading is not too thick and does not fall off into the oil during frying.
- 04
Heat the vegetable oil in a deep skillet to a temperature of…
Heat the vegetable oil in a deep skillet to a temperature of about 180°C. Place the squid rings in a single layer so they do not touch each other, otherwise they will steam instead of fry.
- 05
Fry the squid for 1
Fry the squid for 1.5–2 minutes until a golden crust appears, then quickly remove with a slotted spoon and transfer to paper towels to remove excess oil. Serve immediately with fresh lemon wedges.
Dishday
Useful advice
Cooking tip
The secret to tender squid is precise cutting and minimal time on the fire. If overcooked, squid instantly becomes rubbery. Rings should be no thicker than 1 cm, and frying time should not exceed 2 minutes in smoking hot oil. For a more expressive flavor, add a little smoked paprika to the flour.
How to serve
Serve immediately after frying while the crust remains as crispy as possible. Place on paper towels to absorb excess oil, then transfer to a warmed plate. Serve with large lemon wedges that each guest can squeeze themselves right before eating.
How to store
Fried squid is best enjoyed immediately, as it quickly loses its crispy texture when stored. Cleaned and sliced rings can be kept in the refrigerator for up to 1 day, but they should be breaded just before frying.
Note
If using frozen squid, ensure you defrost them completely in the refrigerator and pat each ring bone-dry with paper towels. Moisture is the main enemy of crispy breading.
