Alexandrian Fried CalamariEgyptian
PlateMap recipe · #131

Alexandrian Fried Calamari

Rings of fresh calamari marinated in garlic and lemon, coated in seasoned flour and fried for barely 2 minutes, so they stay tender inside and crisp outside. A favorite of Alexandria's fish restaurants.

45minutes
4Servings
easyDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Cutting

    10 minutes

    Cut the calamari tubes into rings about 1 cm wide, rinse them and dry them very well.

    Success cue

    Even rings, dry to the touch.

  2. 02

    Marinating

    15 minutes

    Mix the calamari with the crushed garlic, lemon juice and a little salt and leave it for 15 minutes.

    Success cue

    Every ring is coated.

  3. 03

    Coating

    2 minutes

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

    Success cue

    An even, pale orange flour.

  4. 04

    Frying

    12 minutesHigh heat

    Heat the frying oil to 190°C. Toss the calamari in the flour, shake off the excess and fry it in small batches for 1 to 2 minutes each, until light golden.

    Success cue

    Light golden, crisp rings.

    Watch out

    Fry for 2 minutes at most; longer turns calamari rubbery.

  5. 05

    Draining

    1 minute

    Drain on a rack and serve at once with lemon.

    Success cue

    Crisp rings with no pooled oil.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Cornstarch in the flour keeps the coating light and crisp.

  • • Dry the rings well so the coating sticks and the oil does not spit.
  • • Keep the oil hot between batches.

Common mistakes

  • • Crowding the pan, which drops the oil temperature and makes them greasy.
  • • Coating the rings too early, so the flour turns pasty.

Serving ideasServe hot with tahini salad, lemon and a green salad.

Potential allergens

Shellfish, Wheat / gluten

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Why is my calamari chewy?

It was fried too long. Calamari needs either under 2 minutes or a long braise; anything in between is tough.

Can I use frozen calamari?

Yes. Thaw it in the fridge overnight and dry it very well before marinating.

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