Header for J-Bay Style Deep Fried Calamari

Bay-style fried calamari: A great seafood party favourite

Get the seafood party started with a classic dish. These Jeffrey’s Bay-style fried calamari rings are a great addition to a platter or seafood dish.

Header for J-Bay Style Deep Fried Calamari

Whenever you go to a seafood restaurant, there’s always at least one person ordering calamari. These squid rings are battered and fried until golden goodness but timing is everything. You’ve definitely had some rubbery rings before. However, when you make them at home, you can control how you make your Jeffrey’s Bay-style fried calamari. They’re not put in a fancy batter, but covered in a well-seasoned flour mixture before being fried to golden perfection.

ALSO READ: Deep-fried prawns with soy reduction and peanut sauce

Bay-style fried calamari suggestions

Make sure that your calamari rings are patted dry and membranes removed so that the flour sticks. The paprika helps add a punch of flavour the the coating without being spicy. Garlic butter is easy to make and you can add some chopped basil or parsley to it for some colour. You can also make these in the air fryer if you’ve got your timing right. These calamari rings are great as a meal or on a snack board with different onion rings and other fried goodies.

ALSO READ: Sri Lankan chicken and habanero rolls with cheese

Get the seafood party started with a classic dish. These Jeffrey’s Bay-style fried calamari rings are a great addition to a platter or seafood dish.

Last updated on 11 April 2023

Bay-style fried calamari recipe

0 from 0 votes
Recipe by Irene Muller Course: Lunch, DinnerCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Ingredients

  • cups all-purpose flour

  • 2 tsp 2 salt

  • 1 tbsp 1 paprika

  • ½ tsp ½ freshly ground black pepper

  • 1 tbsp 1 mixed Italian herbs  (optional) You can use Fish Spices of your choice)

  • 1 litre 1 vegetable oil for frying

  • 800 g 800 frozen calamari rings, thawed and drained, making sure all the little membranes are removed.  Read the instructions on the packet. 

  • salt to taste

  • For serving
  • Cooked rice of your choice and chopped fresh parley added before serving

  • melted garlic butter with lemon juice

  • 1 1 lemon, quartered

  • Homemade tartar sauce
  • ½ cup ½ mayonnaise

  • 1 small 1 dill pickle, chopped very small, 

  • fresh lemon juice to taste

  • capers, chopped (optional) just a few

  • 1 tbsp 1 chopped fresh dill, chopped or 1 teaspoon dried dill 

  • 1 tsp 1 Worcestershire sauce

  • salt & freshly ground black pepper

Method

  • For the calamari
  • Mix the flour and spices together in a bowl with a lid or a large zip-lock plastic bag.
  • Add all the calamari rings into the bowl or bag, close, and shake well, ensuring all the calamari rings are covered with the flour mixture.
  • Heat oil in a deep-fryer or large saucepan to 190°C / 374°F  THE OIL MUST BE HOT.
  • Working in batches, fry calamari rings in the hot oil. No more than 6 to 10 at a time, Add the rings to the hot oil, as soon as they come up to the surface, count to 10, turn over and remove to a paper towel-lined plate with a slotted spoon.  Serve immediately if you can.
  • Continue until all is done. The oil must be hot. This will ensure calamari to be crispy and yummy.
  • TIP: Have your rice and all of your condiments ready.
  • Homemade tarter sauce
  • Combine all the ingredients, taste, add more lemon juice or herbs.  Let it rest in the fridge for 30 minutes.

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