Crispy Fried Squid “a la Romana”
Crispy Fried Squid “a la Romana”
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 squid 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 crispy fried squid with a light 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.Nutritional Information
Calories: 200 kcal | Carbohydrates: 12 g | Protein: 15 g | Fat: 9 g | Fiber: 1 g | Sugar: 0 g
