Crispy Fried Calamari Rings (Rabas)
A batch of these breaded fried calamari rings is a fantastic appetizer or snack. They're crunchy and perfect for dipping in different sauces.
Servings 4 servings
Ingredients
- ½ pound raw calamari rings
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 egg at room temperature
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 cups frying oil
Instructions
- In a large bowl, combine ½ pound raw calamari rings with ½ teaspoon salt, ⅛ teaspoon freshly ground black pepper and 1 teaspoon garlic powder. Toss to coat evenly.
- In one shallow dish, place ½ cup all-purpose flour. In another shallow dish, whisk 1 egg to combine well. In a third shallow dish, place 1 cup panko breadcrumbs.
- Dredge the calamari rings in the flour, shaking off any excess. Dip each ring in the beaten egg, allowing any excess to drip off. Finally, coat the rings completely in the panko breadcrumbs, gently pressing to ensure they adhere.
- Heat 2 cups frying oil (or as needed) in a medium skillet, saucepan or deep fryer to 350°F (175°C). You can use a thermometer to monitor the temperature.
- Working in batches, carefully add the breaded calamari rings to the hot oil. Fry for 2-3 minutes per batch, or until golden brown and crispy. Avoid overcrowding the pan, as this will lower the oil temperature and result in greasy calamari. Using tongs or a slotted spoon, carefully remove the cooked calamari rings from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- Serve immediately with your favorite dipping sauces like ketchup, tartar sauce, spicy aioli or barbecue sauce.
Notes
If making a large quantity, you can keep them warm in the oven. But serve them immediately once they're all fried.
For extra flavor, add some Old Bay seasoning to the flour mixture.
If you don't have panko breadcrumbs, you can use regular breadcrumbs.
Add a pinch of red pepper flakes to the flour mixture to make spicy fried calamari.
