Roman-Style Fried Squid
Fried squid is a beloved dish worldwide, and it's no exception in Spanish cuisine. While the traditional light batter is fantastic, I highly recommend trying the "Roman" style of frying—dipping in egg and then flour before frying in hot oil, as in this recipe. It's a special and straightforward method that yields exceptional results.
Ingrediënten
Serves: 6-8
- ¾ pound small squid cleaned
- 2 large eggs lightly beaten
- ¾ cup all-purpose flour for dredging
- Kosher or sea salt to taste
- Olive oil for frying
Instructies
- Ensure that the squid, both the tentacles and bodies, are completely dry inside and out.
- This helps prevent splattering during frying.
- Cut the bodies into 1/2-inch rings and keep the tentacles whole.
- Prepare the "a la romana" style: Heat at least 1/2 inch of olive oil in a medium skillet over medium-high heat.
- You can also use a deep fryer set at 365°F if available.
- To test the oil's readiness, drop a cube of bread into it.
- If it turns light brown in 60 seconds, the oil is ready.
- Place the beaten eggs and flour in separate shallow bowls.
- Dredge the squid bodies and tentacles in the flour, dip them in the egg, and carefully place them in the hot oil.
- Fry them in batches if needed to prevent overcrowding.
- Cook, turning occasionally, until they turn golden, which should take about 2 to 3 minutes.
- Be cautious not to overcook, as overcooking will make the squid tough.
- Use a slotted spoon to transfer the fried squid to paper towels to drain any excess oil.
- Season them with salt and serve your Roman-style fried squid while it's hot and crispy.
- Enjoy!
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