Calamari Steak is a delicious way to turn the appetizer favorite into a main dish! Coated in panko and pan fried until golden, it’s easy, quick and perfect for weeknights.
When you’re out at a restaurant and notice calamari on the menu, it is usually calamari rings and tentacles. It could be Salt and Pepper Calamari at your favorite Chinese restaurant or Fried Calamari at your favorite seafood place. And those are great, but did you know that you can also get a calamari steak? Calamari Steaks are a much heartier option and a great main dish when you’re looking for a way to add a little variety to your seafood recipes.
Now, I know that sometimes cooking with ingredients that aren’t super popular or familiar might seem a bit daunting but don’t let that deter you from trying them! These calamari steaks are easy to make. Come together in a flash. And are super easy on the pocket-book compared to other seafood.
Let’s talk about what you’ll need to make them:
CALAMARI STEAK: While the most common calamari served are the tubes and tentacles, Calamari steaks are the flattened body of the squid. They are most often sold frozen. I’ve found them at my local grocery store and Costco. I was able to buy 4 calamari steaks for about $8! Talk about an inexpensive dinner!
EGGS: This is going to act as the binder so that the breadcrumbs have something to stick to.
PANKO BREAD CRUMBS/PLAIN BREAD CRUMBS: I like to do a combination of the two for this recipe. The panko will add a nice crunch to the breading while the plain bread crumbs will help ensure that the steak is nicely coated.
SALT: To season the bread crumbs.
GRANULATED GARLIC: Used to help season the bread crumbs. You may also substitute garlic powder. If you only have garlic salt, omit the salt in the recipe.
LEMON: A squirt of fresh lemon after cooking adds a bright citrusy flavor. It’s optional but highly recommended.
OIL: For pan frying.
Making calamari steaks is really easy. The only thing you have to watch out for is over cooking. Overcooking calamari makes it a bit tough and rubbery. It’ll probably take 2 – 3 minutes per side and is done when the sides start to curl up slightly.
STEP #1: Pat dry the calamari steaks and then dip them in beaten egg. Let the excess egg drip off.
STEP #2: Combine panko, plain bread crumbs, granulated garlic and salt together in a shallow bowl. Gently press the calamari steaks into the seasoned breadcrumbs to coat both sides.
STEP #3: Heat about 1/4 inch of oil in a large skillet. Cook the calamari steaks, in batches if needed, 2 – 3 minutes per side or until cooked through. Serve hot with lemon wedges.
It is best to eat calamari steaks right after they are made. Reheating will result in overcooked, rubbery, calamari.
There are two ways to cook calamari so that they aren’t tough: low and slow like braising and quick like frying as you do in this recipe.
Calamari steaks are made from “squid” just like the tubes and tentacles in the popular appetizer. They are simply a different part of the squid: the body.
Looking for more seafood recipes? These are some of my most popular:
Fried Cod is constantly getting rave reviews and for good reason! It’s perfectly crispy every time. You’ll never need another fried fish recipe.
Baked Salmon with Lemon Caper Butter has been one of my most popular recipes throughout the history of the blog. Have you made it yet?
Shrimp Linguine with Zucchini and Tomatoes is one of my personal favorites!