Crumbed Calamari

Crumbed Calamari

  • Prep Time: 10 mins
  • Total Time: 15 mins
  • Servings: 4
  • About This Recipe

    “I love calamari. This is how to crumb them at home. Look for more calamari recipes coming soon. Serve with tartar sauce and enjoy the experience”


  • 4piecescalamari, sliced into rings
  • 2/3 cupstale breadcrumbs
  • salt
  • pepper
  • garlic powder
  • 1egg
  • 1/4 cupmilk
  • oil( for deep frying)
  • tartar sauce( for serving)
  • Directions

  • Mix the breadcrumbs with the salt, pepper and garlic powder and place into a plastic bag so you can shake the crumbs onto the calamari.
  • Beat the egg and combine with the milk and place this into a small dish.
  • Heat the oil up to 160C degrees.
  • Dip the calamari rings individually into the egg/milk mix and then into the plastic bag and shake.
  • The calamari should be well coated.
  • Deep fry until a nice brown tinge. I tend to fry mine for about 4-5 minutes. It also depends on the calamari some it is better at a lower heat for longer. This rule especially applies to bought crumbed calamari.
  • Enjoy.
  • Serve with tartar sauce.
  • Reviews

  • “These were great! I like my garlic so used a teaspoon of garlic powder which came out well. I didn’t time how long I cooked but they came out a nice light brown color and the calamari remained beautifully tender.”

  • “Great Recipe, Thumbs up, Just fry your calamari until they turn golden brown (about 2-3 min) I serve it with spicy rice and tartar sauce, the kids love it aswell, the only problem is when you cook these in batches you tend to eat more than you save for dinner. Kenny SA”

  • “Even though I haven’t tried this recipe exactly, I don’t see any problems with it. I have cooked calamari a few times and I cooked it last night and it turned out great and in fact I’m cooking it again tonight(We love the stuff =)). Personally I add flour to my breadcrumbs but breadcrumbs only should be fine. Cornmeal is good too. Sauteing it without any breading is good also, if done right. I have heard the same thing regarding the length of time but I believe it depends on the thickness of cut of the squid and/or the temperature you are cooking it at. I mainly go by the look of it. Cooking anything should never be so cut and dried and timed (all stoves/ovens, cookware, etc. are all different). Although approximate times are good to give the inexperienced person an idea of how long to cook something, it should always be cooked by what seems right, feels right and looks right to the cook.”

  • “I was told years ago by a chef that calamari should be fried for no longer than 2 minutes or to cook as in sauces and soups to cook for at least 2 hours.”