Calamari rings are a delicious seafood dish that’s crispy on the outside, tender on the inside, and enjoyed all over popular Greek and Italian coastlines.

You can use panko crumbs for extra crunch if you prefer. Make sure you have extra breadcrumbs on hand just in case 1 cup isn’t enough.

Serve with your favourite tartar or seafood sauce.

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Serves 3-4

Ingredients

500g calamari, washed & cut into rings
1 cup plain flour
1 cup breadcrumbs
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1 tsp pepper
½ tsp dried oregano
2 eggs
Oil for frying (vegetable or canola oil)
1 lemon, cut into 6 wedges
Fresh oregano, to garnish

Method

Place the flour, paprika, garlic powder, salt, pepper, and oregano. Mix well.

Place eggs in a bowl and lightly beat.

Place breadcrumbs in a bowl.

Dredge each calamari ring in the flour mixture, ensuring it’s fully coated.

Dip it into the eggs, allowing any excess to drip off.

Coat it with breadcrumbs, pressing gently to adhere.

In a large sauté pan or deep fryer, heat about 4 – 5cm of oil over medium-high heat.

Carefully add a few coated calamari rings to the hot oil – do not crowd the pan.

Fry for about 2 minutes or until golden brown and crispy.

Use a slotted spoon to remove the fried calamari and transfer them to a plate lined with paper towel to drain any excess oil.

Pile on a serving platter, garnished with lemon wedges, oregano and your favourite dipping sauce.