Crispy Fried Calamari with Baklouti Olive Oil

Name: Crispy Fried Calamari with Baklouti Olive Oil
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 lb calamari, cleaned and cut into rings; 1 cup all-purpose flour; 2 teaspoons Himalayan sea salt; 1 teaspoon black pepper; 1 teaspoon paprika; 2 eggs; 2 tablespoons milk; 1/2 cup Baklouti Olive Oil (for frying); Lemon wedges, for serving; Fresh parsley, chopped (for garnish)

May 14, 2024

Crispy Fried Calamari with Baklouti Olive Oil at The Little Shop of Olive Oils

There’s something about fried calamari that feels a little special — even when it’s made at home. It’s crisp, light, and just indulgent enough, especially when it comes out of the pan hot and golden with a squeeze of fresh lemon.

This version gets its personality from Baklouti Olive Oil, our chili-infused olive oil that brings a gentle, fresh heat without overpowering the dish. Instead of being spicy for the sake of spice, Baklouti adds depth and warmth — the kind that keeps you reaching for just one more bite.

A few tips make all the difference here. Drying the calamari well before dredging keeps the coating light and crisp. Frying in small batches ensures the oil stays hot and the calamari cooks quickly — because overcooked calamari is the enemy of tenderness. And finishing with lemon and parsley keeps everything bright and balanced.

This is one of those recipes that works just as well for a cozy night in as it does for entertaining. Serve it as an appetizer, add a glass of wine, and suddenly dinner feels like a night out — without leaving the kitchen.

Trust me… once you try calamari fried in Baklouti Olive Oil, it’s hard to go back.

Crispy Fried Calamari with Baklouti Olive Oil

https://shopevoo.com

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Cuisine

American

Ingredients

1 lb calamari, cleaned and cut into rings
1 cup all-purpose flour
2 teaspoons Himalayan sea salt
1 teaspoon black pepper
1 teaspoon paprika
2 eggs
2 tablespoons milk
1/2 cup Baklouti Olive Oil (for frying)
Lemon wedges, for serving
Fresh parsley, chopped (for garnish)

Directions

Clean the calamari and slice into 1/2-inch rings. Pat dry thoroughly with paper towels to remove excess moisture.
In a large bowl, combine the flour, salt, pepper, and paprika.
In a separate bowl, whisk together the eggs and milk.
Pour Baklouti Olive Oil into a large skillet or frying pan and heat over medium-high heat until the oil reaches about 375°F. To test, drop a pinch of flour into the oil — it should sizzle immediately.
Dip each calamari ring into the egg mixture, then dredge in the flour mixture until fully coated.
Working in batches, carefully add the coated calamari to the hot oil. Fry for 2–3 minutes, until golden and crispy.
Remove the calamari with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
Transfer to a serving platter, sprinkle with chopped parsley, and serve immediately with lemon wedges.