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Deep Fried Squid Rings (Calamari)

recipe at a glance
Rating: 5/5
3 reviews

ready in: under 30 minutes
serves/makes:   6

recipe id: 58324
cook method: deep fryer

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2 pounds squid
1/2 cup flour
1 teaspoon salt
1/8 teaspoon black pepper
2 eggs
1 cup milk
1 1/2 cup Italian bread crumbs


Cut the cleaned squid body sacks into 1/2" wide rings. Rinse well under cold running water. In deep fryer heat oil to 375 degrees F.

In plastic bag combine flour, salt and pepper. Add a few squid rings at a time, shake until well coated. In a shallow bowl combine eggs and milk (beaten together). Dip squid in liquid then in bread crumbs.

Fry a few at a time about 45 seconds or until golden brown. Drain and keep warm. Serve with cocktail sauce or tartar sauce.

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337 calories, 6 grams fat, 36 grams carbohydrates, 32 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 4 star recipe rating
Made two batches of these. First, followed the recipe and found it a bit bland. I also thought the bread crumb coating was a little coarse. The second time I added some spices randomly to the flour mixture and then used panko bread crumbs which gave it a very light texture that I preferred. I would also recommend just using frozen squid rings that most stores carry these days instead of going through the process of cutting it up unless you really enjoy that kind of thing. The frozen ones are surprisingly good and really make this an easy recipe.

Registered Member at
Member since:
Jan 7, 2001

REVIEW: 5 star recipe rating
I love calamari at restaurants but it's usually overpriced and sometimes overcooked. Made this recipe for a fraction of what I pay at a restaurant and it was wonderful!

Guest at

REVIEW: 5 star recipe rating
I bought frozen squid rings so I didn't have to cut them up. Thawed them and then proceeded with the recipe. I added a little cayenne for flavor and paprika for color to the flour mix. These were just like you order at a restaurant! Definitely be careful not to over cook them though. I let one batch cook for about 2 minutes because I got distracted and they were like chewing rubber bands! The ones taht cooked until just golden were perfect.

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