Easy Crispy Fried Calamari Muc Chien Gion Recipe

Preparing this calamari recipe feels like a delightful culinary adventure that perfectly marries crispy textures with bold flavors. The light tang of the buttermilk marinade transforms these squid rings into a tender delicacy, while the dusting of seasoned flour creates that golden, irresistible crunch everyone loves.

My Easy Crispy Fried Calamari – Mực Chiên Giòn – is a treat for any occasion and comes together quite easily. I love how the combination of all-purpose flour and cornstarch gives the squid its signature crunch.

Meanwhile, a touch of paprika and garlic powder really enhances the flavor profile. Of course, feel free to serve the fried calamari plain.

I tend to garnish it with lemon wedges and parsley because a vibrant presentation is half the battle (or better yet, half the fun) when you’re frying up a storm!

Easy Crispy Fried Calamari Muc Chien Gion Recipe Ingredients

• Fresh Squid: Rich in protein, low in fat, and provides essential minerals like calcium and phosphorus.
• All-Purpose Flour: Provides carbohydrates, essential for energy, helps create a crispy coating.
• Cornstarch: Adds extra crispiness to the batter and keeps the calamari light.
• Buttermilk: Tenderizes the squid, gives a slight tang, adds moisture.
• Lemon Wedges: Adds a refreshing citrusy brightness, enhances flavor.

Easy Crispy Fried Calamari Muc Chien Gion Recipe Ingredient Quantities

• 1 pound fresh squid, cleaned and sliced into rings
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 cup buttermilk
• Vegetable oil, for frying
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish (optional)

How to Make this Easy Crispy Fried Calamari Muc Chien Gion Recipe

1. In a big bowl, stir together the flour, cornstarch, salt, black pepper, paprika, and garlic powder until well mixed.

2. Put the buttermilk in another bowl and place the cuttlefish in it. Let them marinate for about half an hour. This will ensure that they are well tenderized.

3. Preheat vegetable oil in a deep fryer or large, thick-walled saucepan to 350°F (175°C). There should be enough oil to completely submerge the squid.

4. Take the squid rings from the buttermilk, letting the extra liquid drip off.

5. Coat the squid rings evenly with the flour mixture, dredging them as you would for frying. Shake off any excess.

6. Take care to add the coated squid rings to the hot oil in small batches so as not to crowd them; fry them in the hot oil for 2-3 minutes or until they are golden brown and have a crispy texture.

7. Remove the fried calamari from the oil using a slotted spoon, and drain them on a plate lined with paper towels to absorb excess oil.

8. Fry the remaining rings, letting the oil reheat to the proper temperature between any two batches.

9. Once all the fried calamari are done, plate them, and if you so desire, garnish with parsley.

10. Serve the fried calamari hot with lemon wedges on the side for squeezing over to taste. Enjoy your delicious, crispy calamari!

Easy Crispy Fried Calamari Muc Chien Gion Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Deep fryer or large, thick-walled saucepan
4. Slotted spoon
5. Plate
6. Paper towels
7. Measuring cups
8. Measuring spoons
9. Tongs (optional, for handling squid)

FAQ

• Can I use frozen squid instead of fresh?You can use frozen squid. Just make sure it is properly thawed and drained before using so that you get the crispiest result. Yields might save one or two tentacles if you’re in a pinch.
• What is the purpose of buttermilk in this recipe?Squid is tenderized with buttermilk, which does a superior job of this, allowing the squid to remain tender after cooking. Buttermilk is also a superior marinade. It helps the coating stick better, resulting in a better crust, and it contributes to a slightly crispier texture.
• How hot should the oil be for frying?Heat the oil to about 350°F (175°C) for frying. This ensures that the calamari cooks fast, becomes crispy, and absorbs very little oil. .
• Can I substitute anything for cornstarch?If cornstarch is unavailable, you can use potato starch or rice flour in its place, as both also yield a crispy texture.
• How do I ensure that the calamari is not overcooked?Sauté the calamari in little batches for roughly 2-3 minutes until it is a golden brown. If you cook it too long, you will have tough, rubbery calamari.
• Is there a gluten-free option for this recipe?Certainly! You can replace the all-purpose flour with a gluten-free flour mixture to create a gluten-free version of this recipe.
• What dipping sauces go well with this dish?Crispy fried calamari pairs beautifully with sauces like tartar, marinara, or a spicy aioli.

Easy Crispy Fried Calamari Muc Chien Gion Recipe Substitutions and Variations

For all-purpose flour, switch it out for rice flour for a lighter, gluten-free alternative.
To achieve a similar level of crispiness when using cornstarch, substitute with potato starch.
If you need buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5-10 minutes before using.
For vegetable oil, substitute with canola oil or peanut oil for frying, as they have high smoke points.
For paprika, use smoked paprika, and you will have a smoky, flavor-enhanced dish.

Pro Tips

1. Ensure Consistent Oil Temperature: Maintaining the oil temperature is crucial for achieving perfectly crispy calamari. Use a deep-fry thermometer if possible and allow the oil to return to 350°F (175°C) between batches to prevent soggy calamari.