Salt Pepper Calamari: 5 Secrets to Crispy Perfection

Crispy and flavorful Salt and Pepper Calamari made with tender squid rings lightly battered and fried to golden perfection.

Scale

Oil for frying (vegetable or canola oil)
1/2 pound calamari rings (thawed if frozen)
3 egg whites
2/3 cup cornstarch
2/3 cup all-purpose flour
1 1/2 teaspoons kosher salt (plus more for sprinkling after frying)
1 1/2 teaspoons freshly ground black pepper (plus more for sprinkling after frying)
1 teaspoon granulated garlic
Optional garnish: sliced green onions

Cook Mode Prevent your screen from going dark

Heat oil in a large pan or deep pot over medium-high heat until it reaches 375°F (190°C).
Lightly whisk the egg whites in one bowl. In a separate bowl, combine cornstarch, all-purpose flour, kosher salt, black pepper, and garlic.
Dip each calamari ring into the egg whites, then transfer them to the dry mixture. Toss to coat and shake off excess.
Carefully fry the calamari rings in batches for approximately 2 minutes until golden and crispy.
Transfer the fried calamari to a cooling rack to drain excess oil. Sprinkle with salt, pepper, and garnish with green onions if desired.