Calamari Fritti

Tags: #italian #appetizer #seafood #fried Serving: 4 servings Total time: 30 minutes

Crisp, tender squid rings and tentacles lightly dredged and flash-fried, finished with sea salt and lemon.

Ingredients

• 600 g cleaned squid (bodies and tentacles)
• 120 g all-purpose flour
• 80 g rice flour
• 6 g fine sea salt (for dredge)
• 2 g ground black pepper
• 1500 ml neutral high-heat oil (peanut or sunflower)
• 3 g flaky sea salt (for finishing)
• 120 g lemon, cut into wedges
• 6 g flat-leaf parsley, chopped

Steps

1. Rinse squid under cold water.
2. Pat squid dry with paper towels.
3. Slice squid bodies into 8–10 mm rings.
4. Leave tentacles whole.
5. Place rings and tentacles on a dry tray.
6. Pour oil into a heavy pot to a 5 cm depth.
7. Clip a thermometer to the pot.
8. Heat oil over medium-high heat to 180°C.
9. Set a wire rack over a baking sheet.
10. Combine all-purpose flour and rice flour in a large bowl.
11. Add fine sea salt and black pepper to the bowl.
12. Whisk the flour mixture to distribute seasonings.
13. Cut the lemon into wedges.
14. Chop the parsley.
15. Add squid to the flour mixture.
16. Toss the squid to coat evenly.
17. Transfer coated squid to a fine-mesh sieve.
18. Shake the sieve to remove excess coating.
19. Lower a handful of coated squid into the hot oil.
20. Fry until pale golden and just cooked, 60–90 seconds.
21. Lift squid from the oil with a spider or slotted spoon.
22. Drain the squid on the wire rack.
23. Sprinkle flaky sea salt over the hot squid.
24. Adjust the heat to maintain 175–185°C oil.
25. Repeat frying with the remaining squid.
26. Scatter parsley over the fried squid.
27. Serve the calamari immediately with lemon wedges.

Notes

• Use small to medium squid (8–12 cm bodies) for optimal tenderness.
• Keep the coating light and shake off excess to prevent gumminess.
• Maintain oil temperature; overcrowding lowers heat and softens the crust.
• Substitute rice flour with fine semolina or cornstarch if needed.