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Chef Naeem’s Kitchen

Chef Naeem's Crumbed Calamari

Great calamari is a question of timing, not skill. Cook it fast and it stays tender; cook it slow and it turns to elastic. A semolina and flour coating gives a crust that stays crisp on the plate rather than going soft in a minute.

4.7 · 74 reviews

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Golden crumbed calamari rings on a dark plate with lemon aioli and lemon wedges
Preparation
20 min
Cooking
10 min
Servings
4 people
Difficulty
Easy

The story behind the dish

Naeem spent a season working a harbour-side fryer in Kalk Bay, turning out baskets of calamari for the lunch queue. That kitchen taught him the two rules he still follows: the oil must be hot enough to hiss, and the calamari leaves it before you think it is ready.

Ingredients

  • 500 g cleaned calamari, sliced into ringsShop this
  • 250 ml buttermilk
  • 120 g cake flour
  • 80 g fine semolina
  • 1 tsp smoked paprika
  • 1 tsp fine sea salt
  • Sunflower oil, for frying
  • 200 g good mayonnaise
  • 1 garlic clove, grated, plus juice and zest of 1 lemon

Equipment required

  • Deep pot or fryer
  • Digital thermometer
  • Spider or slotted spoon
  • Wire rack over a tray

Step-by-step method

  1. 1

    Soak the calamari

    Submerge the rings in buttermilk and refrigerate for at least 30 minutes. The acidity tenderises the flesh and helps the coating cling.

  2. 2

    Make the aioli

    Stir the mayonnaise with the grated garlic, lemon juice and zest and a pinch of salt. Refrigerate so the flavours settle while you fry.

  3. 3

    Mix the coating

    Combine the flour, semolina, paprika and salt in a wide bowl. The semolina is what gives the crust its grit and staying power.

  4. 4

    Heat the oil

    Bring the oil to 190 °C. Use a thermometer — below 180 °C the calamari absorbs oil, above 200 °C the crust burns before the inside is done.

  5. 5

    Fry in batches

    Lift the rings from the buttermilk, shake off the excess, toss in the coating and fry for 90 seconds until pale gold. Drain on a wire rack, never on paper.

  6. 6

    Season and serve

    Season with salt the moment they leave the oil and serve immediately with the aioli and lemon wedges.

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Watch Chef Naeem Prepare This Recipe

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Chef’s tips

  • Ninety seconds. Set a timer — this is the single most common place home cooks go wrong.
  • A wire rack, not kitchen paper. Paper traps steam and softens the crust from underneath.
  • Fry in small batches so the oil temperature never drops below 180 °C.

Storage advice

Calamari does not store well once fried. Coat and refrigerate the raw rings up to two hours ahead, then fry to order.

Frequently asked questions

Why is my calamari chewy?
It was cooked for too long at too low a temperature. Calamari is tender either under two minutes or over 40 — there is nothing usable in between.
Can I air-fry it?
You can, at 200 °C for 6–7 minutes with a light oil spray, but the crust will be firmer and less delicate than deep frying.
Can I prepare it in advance for guests?
Soak and coat ahead, then fry in batches as guests arrive. Fried calamari waits for no one.

Nutritional information

Estimated values per serving. Actual values vary with portion size and ingredients.

Energy
430 kcal
Protein
27 g
Fat
24 g
Carbohydrate
28 g
Sodium
820 mg

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