Deep Fried Squid (Calamari Fritti)

This is another recipe that I had the opportunity to document during my last Italy visit: deep fried squid. Unlike the potato crusted sea bream dish, calamari have always been standard in my family, ideal for a Sunday meal, especially in the summer. Naturally, this second course needs to be paired with a starter and/or a first course. Should be served accompanied with lemon wedges, bread or grissini for the table, and chilled white wine. Goes well with a side of green salad (lettuce, white vinegar, salt, and olive oil).

Deep Fried Squid (Calamari Fritti)

Yield: 4 servings

Total Time: 30 minutes

Prep Time: 20 minutes

Cook Time: 10 minutes

Deep Fried Squid (Calamari Fritti)

Ingredients

  • 800 grams whole squids (uncleaned)
  • 1 liter peanut oil
  • half cup all-purpose flour
  • salt
  • 1 lemon, sliced in wedges

Preparation

  1. Clean and wash the squid, then slice it coarsely, lay it on a cloth, and pat it dry with paper towel. It's very important for the squid to be very dry or it will splash during frying.
  2. Put some flour on a plate. A few at a time, transfer the squid pieces onto the flour.
  3. Cover well in flour, ensuring that the flour goes inside the rings.
  4. Shake off any excess using a sieve.
  5. In a deep-frying pan, allow the oil to reach a very high temperature (4-5 minutes at high heat).
  6. Place the floured squid pieces onto the frying sieve. Depending on the size of your frying pan, you may have to deep fry in batches.
  7. Submerge the squid pieces and deep fry for 2.5 minutes at high heat.
  8. Drain the pieces and let them rest for a minute on paper towel. Proceed with the next batch.
  9. Serve seasoned with salt, along with lemon wedges.

Notes

Can also add shrimp for extra flavor.

https://www.disgracesonthemenu.com/2019/05/deep-fried-squid-calamari-fritti.html
Paolo Rigiroli

Author: Paolo Rigiroli

Now based in the UK, Paolo is an Italian who lived in Canada for nearly 18 years and blogs about Italian food and its many aberrations.

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