Fried Calamari

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

If desired, breadcrumbs can be added to the flour. To properly clean the squid: pull the head away from the body, and the insides will separate on their own. If the recipe requires the ink sac, cut it from the other insides and set it aside in a bowl of water. Cut the tentacles from the head if needed, and squeeze out the hard 'beak' (the head can now be discarded along with it). Fold back the mantle walls and remove the chitinous plate. Rinse thoroughly under cold water, cleaning the flesh from the membrane, and dry with a towel.

Ingredients

Wheat Flour - 5 tablespoons
Sparkling water - 8 fl oz
Cotton Oil - 7 fl oz
Squid - 2 lbs
Lemon - 1 piece
Salt - to taste

Step by Step guide

Step 1

Sift the flour with a pinch of salt into a bowl. Gradually add the sparkling water in small portions until you achieve the consistency of whipped batter.

Step 2

Heat the oil in a deep fryer or a high-sided pan to 180–374°F (to check, you can use a cube of yesterday's bread: at this temperature, it should brown within 30 seconds).

Step 3

Clean the squid, cut into rings about 1 cm wide, dust with flour, and dip into the batter. Fry in a large amount of oil in batches until golden brown.

Step 4

Remove the cooked rings with a slotted spoon, allowing excess oil to drain, and keep warm while frying the rest. Serve on the table, garnished with lemon wedges.