Crispy Breaded Calamari Rings with Fresh Herbs
Golden, crunchy on the outside and perfectly tender inside, these breaded calamari rings are a crowd-pleasing favourite. Ready in minutes and bursting with flavour, this simple recipe brings the taste of the seaside right to your table. Serve as a starter or a light main — either way, they'll disappear fast!
🛒 Ingredients
5 servings
- 1 kg fresh squid, cleaned and sliced into rings
- 3 large eggs, beaten
- 100 g all-purpose flour
- 100 g fine breadcrumbs
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- A handful of fresh chives or spring onions, finely chopped
- Sunflower or vegetable oil, for frying
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Directions
- 1
Pat the squid rings completely dry with kitchen paper — this is essential for a crispy coating that won't fall off during frying.
- 2
Season the rings generously with salt, pepper and oregano. Toss to coat evenly and set aside for 10 minutes.
- 3
Set up a breading station with three shallow bowls: flour, beaten eggs and breadcrumbs. Coat each ring in flour, dip in egg, then press firmly into breadcrumbs.
- 4
Heat oil to 180 °C in a deep pan. Fry the rings in small batches for 2–3 minutes each until deeply golden. Avoid overcrowding the pan.
- 5
Drain on paper towels, transfer to a serving platter and scatter with chopped chives. Serve immediately while hot and crispy.
💡 Chef's Tip
For extra crunch, use Panko breadcrumbs instead of regular breadcrumbs. Serve with a wedge of lemon and a homemade aioli or tartar sauce for the ultimate seafood experience.
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