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    • Baked Calamari

    Baked Calamari

    Mark Sharron
    Easy
    15 minutes
    2

    This calamari recipe is lightened up with its baked version, but it tastes just as good as the fried version.

    The result is crispy and crunchy. This makes it a good dish for lazy Sundays or as an appetizer at a sporting event.

    1 rating
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    Ingredients

    • 1 1/2 pounds squid rings
    • 1 cup flour
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 3 eggs
    • 1 cup Panko bread crumbs
    • 1 cup cornmeal
    • 2 teaspoons Old Bay spice
    • Cooking spray

    Method

    • Step-by-Step Method for Baked Calamari
    • Preheat oven to 220°C (425°F) and prepare a large baking tray with cooking spray.
    • Rinse squid rings under cold water and pat dry thoroughly with paper towels.
    • In one shallow bowl, combine flour, salt, and pepper.
    • In a second bowl, beat the eggs until smooth.
    • In a third bowl, mix together Panko bread crumbs, cornmeal, and Old Bay spice.
    • Dredge each dried squid ring in the flour mixture to coat evenly.
    • Dip each floured ring into the beaten eggs, ensuring full coverage.
    • Roll each egg-coated ring in the Panko/cornmeal/Old Bay mixture, pressing gently for adhesion.
    • Arrange breaded squid rings in a single layer on the prepared baking tray; do not overlap.
    • Spray tops of rings lightly with cooking spray to promote browning and crispness.
    • Bake in preheated oven for 12–15 minutes until golden brown, turning once halfway for even cooking.
    • Remove baked calamari from the oven and let rest 2 minutes before plating.
    • For plating, arrange in a stack or circular pattern for visual appeal.
    • Garnish with lemon wedges and a sprinkle of extra Old Bay or chopped herbs if desired.
    • Serve immediately for maximum crispness, alongside a light salad or your favorite dipping sauce.