Main Page
Fast and tasty
Squid rings in batter

Battered Fried Calamari Rings

A quick, tasty, and clever appetizer for a party spread! These battered calamari rings take just a few minutes and hardly any effort. The recipe gives you tender squid in a crisp, golden crust. They're great not just for guests but for everyday snacking, too — pack them for work, a road trip, or a picnic.

wella

Recipe author

Composition / ingredients

Servings:

Squid, whole

Flour

Eggs

Kvass

Garlic

Salt

Ground black pepper

Dry spices

Vegetable oil

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 11 g

Fats 51 % 21 g

Carbohydrates 22 % 9 g

270 kcal

GI: 13 / 0 / 88

Cooking method

Cooking time: 20 min

Step 1:

How do you make battered calamari rings? Gather the ingredients. Thaw the squid and peel off the membrane. To clean squid easily, pour boiling water over the body — the skin curls up instantly and comes right off with your fingers or under running water.
Step 2:

Once the outside is clean, cut off the tail.
Step 3:

Clean out the body, removing the innards. Be sure to pull out the quill — the hard, clear cartilage that runs down the inside.
Step 4:

Cut the squid into rings about 1/2 inch (1 cm) wide. Pat them dry with paper towels so the batter won't slide off during frying.
Step 5:

Make the batter. Crack the egg into a bowl and add the finely chopped garlic, salt, ground pepper, and spices to taste.
Step 6:

Beat everything well and add the flour.
Step 7:

Whisk the batter with a whisk or fork, whichever is easier. Then pour in the kvass in a thin stream, whisking the whole time. The bubbles in the kvass (a lightly fermented bread drink) make the crust airy and crisp.
Step 8:

Whisk the batter until smooth and moderately thick.
Step 9:

Pour the oil into a skillet or whatever pan you're frying in and set it over medium heat. Heat the oil. Here's an easy way to check it: lower a wooden spatula in; if bubbles gather around it, it's ready. Dip the dried rings in the batter.
Step 10:

Lower them into the hot oil — tongs help so you don't burn your fingers. Fry over medium heat until golden, 2–3 minutes. Lift the rings out with a slotted spoon onto a paper-towel-lined plate to drain.
Step 11:

Serve the rings right away, while the crust is still crisp. Offer a variety of dips alongside — marinara, a sour cream sauce, or aioli. Enjoy!

You can use beer in place of the kvass, or a mix of the two. You can also slice up the tail and fry those pieces in batter as well. Don't fry all the rings at once — work in batches, especially if you're making several servings.
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Be ready to use a little more or less flour than the recipe states. Go by the texture of the batter, not the exact amount of flour.
Fry with an oil that has a high smoke point. Every oil is only good up to its smoke point, beyond which it starts to burn and forms harmful compounds. Most unrefined oils have a low smoke point and scorch quickly; refined oils stand up to heat better. For anything you cook in the oven, in a skillet, or on the grill, use a high-smoke-point oil — refined sunflower, olive, or grapeseed all work well.