Filipino Style Fried Calamares: A Taste of the Sea, Crispy and Golden

Growing up, the mere mention of “calamares” in our household conjured images of Friday nights, the sizzle of oil, and the aroma of something deliciously briny filling the air. It was more than just a dish; it was a ritual. My Lola, a woman whose hands could coax magic out of the simplest ingredients, would meticulously prepare this Filipino favorite. I remember perched on a stool, watching her peel the slippery, translucent skin off the squid, her movements precise and practiced. The sight of those rings, shimmering before their transformation into golden, crispy perfection, is a memory etched deep in my culinary soul. This isn’t just fried squid; it’s a hug from home, a bite of sunshine, and a testament to the vibrant flavors of the Philippines.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 1 minute per batch
• Total Time: approximately 40 minutes (including marinating)
• Servings: 5-6
• Yield: Appetizer portion
• Dietary Type: Pescatarian

Ingredients

To bring this taste of the Filipino coast to your kitchen, gather these essential components:

• 2 1⁄4 lbs medium-sized squid: Look for fresh squid, about 6-8 inches long. If using frozen, thaw them completely.
• 2 pieces eggs: These will act as the binder for our coating.
• 1 cup plain flour (all-purpose): This is the foundation for our crispy coating.
• 1 cup oil: A neutral-flavored oil with a high smoke point is best for frying, such as vegetable oil, canola oil, or peanut oil.
• 30 ml fresh lime juice (or calamansi juice): This is crucial for tenderizing the squid. Calamansi, a small Filipino citrus, offers a unique tang, but lime juice is a readily available and effective substitute.
• 1⁄2 teaspoon salt: To season the squid.
• 1⁄2 teaspoon pepper: For a subtle kick of spice.
• Mayonnaise, for dip: The classic accompaniment for a reason!

Equipment Needed

You won’t need anything overly specialized for this recipe, just a few kitchen staples:

• Sharp knife and cutting board
• Large bowl for marinating
• Two shallow dishes or bowls for the egg wash and flour dredge
• Large wok or deep frying pan
• Slotted spoon or spider strainer
• Paper towels
• Serving platter

Instructions

Crafting perfect Filipino Style Fried Calamares is a straightforward process, but attention to detail ensures optimal results.

1. Prepare the Squid: Begin by thoroughly cleaning the squid. This involves removing the head, ink sacs, and any tentacles you won’t be using (though some enjoy frying the tentacles separately!). Carefully peel off the outer purple skin. The key here is to not cut the squid open; we want to maintain its ring shape.
2. Slice into Rings: Once cleaned and skinned, slice the squid bodies into ½ inch rings. Aim for consistent thickness so they cook evenly.
3. Marinate for Tenderness: In a large bowl, combine the squid rings with the 30 ml fresh lime juice (or calamansi juice). Gently toss to ensure all the rings are coated. Let them marinate for about 25 minutes. This step is vital for tenderizing the squid and preventing it from becoming rubbery after frying.
4. Set Up Breading Stations: While the squid marinates, prepare your breading stations. In one shallow dish, beat the eggs until well combined. In another shallow dish, place the 1 cup of plain flour.
5. Coat the Calamares: After marinating, drain any excess lime juice from the squid rings. Working in batches to avoid overcrowding, dip each squid ring into the beaten eggs, ensuring it’s fully coated.
6. Dredge in Flour: Immediately transfer the egg-coated squid rings to the flour, dredging them thoroughly to create a light, even coating. Shake off any excess flour.
7. Heat the Oil: Pour 1 cup of oil into your wok or deep frying pan. Heat the oil over medium-high heat. You’re looking for the oil to be hot but not smoking. A good test is to drop a tiny bit of flour into the oil; if it sizzles and floats, the oil is ready.
8. Fry in Batches: Carefully add the floured squid rings to the hot oil, frying just a few pieces at a time. Overcrowding the pan will lower the oil temperature and result in greasy, soggy calamares.
9. Achieve Golden Perfection: Fry the squid rings until they turn golden yellow, which should take about 1 minute per batch. Keep a close eye on them, as they cook very quickly. Do not overcook, as this is the primary reason squid becomes tough and chewy.
10. Drain and Season: Using a slotted spoon or spider strainer, remove the golden fried squid rings from the wok and immediately drain them on paper towels. This helps to absorb any excess oil.
11. Final Seasoning: While still warm, season the drained squid rings with salt and pepper to your liking.
12. Serve Promptly: Serve the Filipino Style Fried Calamares immediately with a side of mayonnaise for dipping. It’s best enjoyed fresh and crispy.

Expert Tips & Tricks

To elevate your calamares game from good to spectacular, here are a few insider tips:

• The Importance of Freshness: While frozen squid can work, fresh squid will always yield the best texture and flavor.
• Don’t Skip the Marination: The lime juice isn’t just for flavor; it chemically breaks down some of the squid’s connective tissues, leading to a more tender bite. Don’t shorten this marinating time.
• The Flour Dredge is Key: A light and even flour coating is essential for that signature crispiness without being heavy. Ensure you shake off excess flour before frying.
• Oil Temperature is Paramount: Too cool and your calamares will be greasy; too hot and they’ll burn before cooking through. Maintain a consistent medium-high heat.
• Fry in Small Batches: This is probably the most crucial tip. It ensures each piece fries evenly and the oil temperature remains stable.
• Serve Immediately: Calamares are at their peak crispiness right out of the fryer. They will lose their crunch as they sit.

Serving & Storage Suggestions

Filipino Style Fried Calamares is an appetizer meant to be savored hot and fresh.

• Serving: Arrange the golden rings attractively on a platter. A dollop of creamy mayonnaise in the center, or small ramekins of it around the platter, is the traditional and perfect accompaniment. For a more complete Filipino appetizer spread, consider serving it alongside lumpia or crispy pork belly. A squeeze of fresh calamansi or lime over the top just before serving can add a delightful zesty finish.
• Storage: Unfortunately, fried foods are notoriously difficult to store and reheat without losing their crispness. If you have any leftovers (which is rare!), they are best enjoyed fresh. However, if you must store them, allow them to cool completely, then store in an airtight container in the refrigerator for no more than 1-2 days. Reheating in an oven or air fryer at around 350°F (175°C) for a few minutes can help restore some crispness, but they will never be quite as good as when freshly fried. Avoid microwaving, as this will make them tough and soggy.

Nutritional Information

Here’s an approximate nutritional breakdown for a serving of Filipino Style Fried Calamares. Please note that these values are estimates and can vary based on exact ingredient quantities and brands.

Nutrient	Amount per Serving	% Daily Value
Calories	662.1 kcal
Calories from Fat		419 g
Total Fat	46.6 g	71%
Saturated Fat	7.2 g	36%
Cholesterol	465 mg	155%
Sodium	321.1 mg	13%
Total Carbohydrate	25.9 g	8%
Dietary Fiber	0.8 g	3%
Sugars	0.2 g	0%
Protein	33.7 g	67%

Variations & Substitutions

While the classic recipe is hard to beat, here are a few ways you can put your own spin on this beloved dish:

• Spicy Kick: For those who love a bit of heat, you can add a pinch of cayenne pepper or chili powder to the flour dredge.
• Herbal Infusion: Finely chopped fresh parsley or chives can be mixed into the flour for a subtle herbaceous note.
• Garlic Lover’s Delight: A dusting of garlic powder in the flour will impart a lovely garlicky aroma and flavor.
• Alternative Dip: While mayonnaise is traditional, consider a spicy aioli, a sweet chili sauce, or even a tangy tartar sauce as an alternative dip.

FAQs

Q: Why is my fried squid tough and chewy?
A: This is almost always due to overcooking. Squid cooks incredibly fast. Aim for just about 1 minute of frying time per batch until golden.

Q: Can I prepare the squid ahead of time?
A: You can clean and slice the squid a few hours in advance and keep it in the refrigerator. However, it’s best to coat and fry it just before serving for maximum crispiness.

Q: What’s the best way to ensure the flour coating sticks?
A: Make sure the squid is well-drained after marinating in the lime juice. The egg wash acts as the glue, so ensure each piece is thoroughly coated in egg before dredging in flour.

Q: Can I deep-fry the squid rings instead of pan-frying?
A: Absolutely! Deep-frying will likely result in even crispier calamares. Ensure your oil temperature is maintained at the correct level.

Q: How can I tell if the oil is hot enough?
A: A small piece of flour dropped into the oil should immediately sizzle and rise to the surface. If it sinks or doesn’t sizzle, the oil isn’t hot enough. If it smokes excessively, it’s too hot.

Final Thoughts

Filipino Style Fried Calamares is more than just a recipe; it’s an invitation to a vibrant culinary tradition. It’s the perfect appetizer to share with loved ones, a delightful snack to enjoy with a cold beer, or a flavorful addition to any meal. Don’t be intimidated by working with seafood; follow these steps, embrace the process, and you’ll be rewarded with golden, crispy rings of pure deliciousness. I encourage you to try this recipe, savor the simplicity and the exquisite taste of the sea. And if you find yourself with any leftover mayonnaise (highly unlikely!), perhaps you can whip up some quick potato salad to complete the perfect Filipino-inspired feast. Enjoy every delightful bite!