Sotong Goreng Tepung Recipe (Crispy Fried Calamari Rings)

Calamari rings: Fresh or frozen squid, cleaned and cut into rings, providing the main protein for the dish.

All-purpose flour: A versatile flour used to create the batter that coats the calamari rings.

Salt: Enhances the flavor of the calamari and the batter.

Ground black pepper: Adds a subtle heat and depth of flavor to the batter.

Cold water: Essential for creating a light and crispy batter.

Vegetable oil: Used for deep frying, ensuring the calamari rings become golden brown and crispy.

To achieve an extra crispy texture, ensure the calamari rings are thoroughly dried before dipping them into the batter. Excess moisture can cause the batter to become soggy and not adhere properly. Additionally, using cold water in the batter helps to create a light and airy coating, as the contrast between the cold batter and hot oil results in a crispier finish.

• calamari rings - Substitute with shrimp: Shrimp has a similar texture and flavor profile, making it a good alternative for crispy fried dishes.

• calamari rings - Substitute with tofu: For a vegetarian option, tofu can be used as it absorbs flavors well and provides a similar bite when fried.

• all-purpose flour - Substitute with rice flour: Rice flour creates a lighter, crispier coating, which is ideal for fried foods.

• all-purpose flour - Substitute with cornstarch: Cornstarch can provide an even crispier texture and is often used in Asian frying techniques.

• salt - Substitute with soy sauce: Soy sauce can add a deeper umami flavor while still providing the necessary saltiness.

• ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat and spice.

• cold water - Substitute with club soda: Club soda can make the batter lighter and crispier due to its carbonation.

• cold water - Substitute with beer: Beer can add a unique flavor and also helps in making the batter airy and crispy.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to fried foods.

• Allow the calamari rings to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled calamari rings in an airtight container. If stacking, separate layers with parchment paper to maintain their crispiness.
• Store the container in the refrigerator if you plan to consume them within 2-3 days. For longer storage, freezing is recommended.
• To freeze, arrange the calamari rings in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Once the calamari rings are frozen solid, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 180°C (350°F). Place the frozen calamari rings on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Alternatively, you can reheat the calamari rings in an air fryer at 180°C (350°F) for 5-7 minutes, shaking the basket halfway through for even heating.
• Avoid microwaving the calamari rings as it can make them rubbery and lose their crisp texture.

• Oven Method: Preheat your oven to 375°F (190°C). Place the calamari rings on a baking sheet lined with parchment paper. Lightly spray or brush them with olive oil to help retain their crispiness. Bake for about 10-12 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the calamari rings in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method helps maintain the crispy texture without adding extra oil.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Once the oil is hot, add the calamari rings in a single layer. Cook for 2-3 minutes on each side until they are heated through and crispy. Be careful not to overcrowd the pan to ensure even reheating.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the calamari rings on the toaster oven tray and lightly spray or brush with olive oil. Heat for about 8-10 minutes, flipping halfway through, until they are crispy and warmed through.

• Microwave Method (Not Recommended): If you’re in a hurry, you can use the microwave, but this method may result in soggy calamari rings. Place the rings on a microwave-safe plate lined with a paper towel. Heat on high for 1-2 minutes, checking halfway through. For better results, follow up with a quick broil in the oven or toaster oven to regain some crispiness.

• Mixing bowl: Use this to combine the flour, salt, and black pepper, and to whisk in the cold water to create a smooth batter.

• Whisk: Essential for gradually adding and mixing the cold water into the dry ingredients to ensure a smooth batter.

• Deep fryer: This will be used to heat the vegetable oil to the required temperature of 180°C (350°F) for frying the calamari rings.

• Tongs: Handy for dipping the calamari rings into the batter and for removing them from the hot oil once they are golden brown and crispy.

• Paper towels: Place these on a plate to drain the excess oil from the fried calamari rings.

• Plate: Use this to hold the paper towels and the fried calamari rings after they are removed from the oil.

• Measuring cups: Necessary for accurately measuring the flour, vegetable oil, and cold water.

• Measuring spoons: Useful for measuring the salt and ground black pepper.

• Thermometer: Optional but helpful to ensure the oil reaches and maintains the correct frying temperature.

Prepare ingredients in advance: Clean and slice the calamari rings ahead of time to save on prep work.

Use a deep fryer: A deep fryer maintains a consistent temperature, ensuring even cooking and saving time.

Batch frying: Fry calamari rings in batches to avoid overcrowding, which helps them cook faster and more evenly.

Pre-mix batter: Prepare the batter mixture in advance and keep it chilled until ready to use.

Quick draining: Use a wire rack over paper towels for faster draining and to keep the calamari rings crispy.