Fried Calamari (Sotong Goreng)

Crispy Fried Calamari — the perfect appetizer or snack that is sure to be a crowd pleaser.

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Fried food are an indulgence that hits the spot every time, with fried calamari in particular being a definite crowd favorite! Fried calamari has origins from the coastlines of Italy, and is now a staple in most restaurants.

I’m indeed guilty for indulging myself with these. Case in point: I would order this dish as an appetizer most of the time whenever I go to restaurants.

Also, for some reason fried calamari always reminds me of being on vacation. Especially with the whole lemon wedge action we’ve got going. Is that just me?

Crispy Calamari

When you fry until they’re golden, you’ll get delectable calamari that are crunchy on the outside and tender on the inside. And for even more flavor, I love to incorporate curry powder in the batter.

In Malaysia, they’re also known as sotong goreng, and it’s actually a street snack! You can munch on it as is or eat it as a side dish with rice. It’s actually a pretty nostalgic dish for me, with so many great memories attached to it.

More Seafood Recipes

• Spanish Garlic Shrimp (Gambas al Ajillo)
• Shrimp Scampi Pasta (Without Wine)
• Miso Garlic Butter Salmon
• Crispy Coconut Shrimp

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Fried Calamari

The perfect appetizer or snack that is sure to be a crowd pleaser.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Appetizer, Snack

Keyword: fried food, seafood, snack, squid

Servings: 2

Ingredients

• 3/4 lb squid

Wet Batter

• 1 egg
• 1/4 tsp salt
• 1/4 tsp sugar
• 1/4 tsp curry powder (optional)

Dry Batter

• 1/2 cup flour
• 1/2 cup rice flour
• 2 tsp seasoned salt
• 1 tsp sugar

Optional

• curry/basil leaves (for garnish)
• lemon wedge

Instructions

• Clean and cut squid into thick rings.
• Add squids to a bowl with the ingredients for the wet batter. Mix well and put aside
• In a separate bowl, mix the ingredients for the dry batter.
• Dredge the squid in the dry batter and shake off excess. 
• Lightly fry curry/basil leaves in hot oil and remove.
• Fry the squid in the same oil by batches and remove when golden.
• Serve with lemon wedge and garnish with the fried curry/basil leaves. Enjoy!

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