Crispy fried calamari
Calamari rings soaked in milk, coated in flour and starch, and fried for a minute and a half until golden.
- Cooking time
- 48 min
- Hands-on time
- 25 min
- Free time
- 30 min
- Difficulty
- Medium
- Cuisine
- Italian
- Calories
- 660
- Contains
- Gluten, Dairy, Shellfish
Calamari is cooked either for two minutes or for forty, with nothing in between. So it's fried for just a minute and a half, after a soak in milk that tenderizes it and keeps it from turning rubbery.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For the calamari
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Deep pot for frying — Hot oil and only ninety seconds — longer turns the rings rubbery.
- Draining rack — Paper traps steam and the crunch goes.
Method
Soak the rings in milk for half an hour, then drain and dry them well.
You’ll know it’s ready whenThe rings are dry to the touch.
Tip: Milk softens squid — without it it becomes rubbery no matter how short the frying time.
Mix the flour with the starch and spices, coat the rings and shake off the excess.
You’ll know it’s ready whenA thin, uniform layer.
Heat the oil well, and fry the rings in batches for only one and a half minutes.
You’ll know it’s ready whenThe color is light gold and the rings float.
Tip: Squid is cooked for two minutes or forty minutes — nothing in between.
Drain them on a rack, salt them immediately, and serve with lemon.
You’ll know it’s ready whenCrispy on the outside, soft on the inside.
On the same table
Dishes that belong beside this one.
Batata Harra
35 min
Arabic Salad
15 min
