Classic Fried Calamari
Classic Fried Calamari
Equipment
- Medium skillet or deep fryer
Ingrediënten
- ¾ pound small squid cleaned
- 2 large eggs lightly beaten
- ¾ cup all-purpose flour for dredging
- Kosher or sea salt
- Olive oil for frying
Instructies
- Dry the squid tentacles and bodies completely, inside and out, using paper towels to prevent splattering during frying.
- Cut the bodies into ½-inch rings and leave the tentacles whole.
Prepare “a la Romana”:
- Heat at least ½ inch of olive oil in a medium skillet over medium-high heat, or use a deep fryer set at 365°F (185°C) until it turns a cube of bread light brown in 60 seconds.
- Place the beaten eggs and flour in separate shallow bowls.
- Dredge the squid bodies and tentacles in the flour, dip them in the beaten eggs, and then place them in the hot oil. (Cook in batches if needed to avoid overcrowding.)
- Fry the squid, turning occasionally, until golden brown, which should take about 2 to 3 minutes.
- Be careful not to overcook, as the squid will toughen.
- Using a slotted spoon, transfer the fried squid to a plate lined with paper towels to drain excess oil.
- Season the crispy fried calamari with kosher or sea salt while still hot.
- Serve immediately as an appetizer, garnished with lemon wedges and accompanied by marinara sauce or aioli for dipping.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this classic fried calamari with a crisp and refreshing Italian Pinot Grigio or a sparkling Prosecco. The acidity in these wines cuts through the richness of the fried dish, while their fruity notes complement the delicate flavor of the squid.
