One of my favorite seafood dishes is calamari fritti. For those of you who don’t know what it is, it’s fried calamari or squid. This is a simple and delicious appetizer, but it can easily be messed up.
Calamari is an easy fish to cook with, but if it’s over cooked it becomes rubbery, hard to chew, and very unappetizing.
I’m going to show you how to make them right, and make them deliciously irresistible!
- 1lb cleaned calamari
- 2 cups AP Flour
- Salt and Pepper to taste
- Frying Oil
- Set your fryer to 350 degrees
- Slice your calamari into rings, about 1/2 inch thick
- Rinse and allow to drain in a colander
- Pat dry with a paper towel, but not to dry
- Add the flour into a zip lock and put the calamari rings in them
- Shake the bag around to make sure that all the rings are coated with the flour
- Add a handful of the calamari rings to your fryer basket and fry for 2-3 minutes or until light golden brown
- Remove the calamari from the fryer and place into a bowl lined with a paper towel or wax paper
- Repeat for each batch
- Salt and pepper to taste
- Serve hot!
- To make sure that your fryer is hot enough, place a small ring of the calamari into it. If it begins to immediately sizzle it is ready to fry.
- Once you see the edges of the rings begin to brown remove the calamari from the fryer. The carry-over cooking will finish the process and this allows the rings to not become rubbery.