Fried Calamari
25 min
total
4
people
458
calories per serving
Ingredients
4 people
- 800 gLoligo vulgaris (cut into 1cm rings)
- 150 gWheat flour (sifted)
- 100 gDurum wheat semolina (fine)
- 500 mlPeanut oil (for frying)
- 2 pcCitrus limon (L.) Burm. f. (in wedges)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Calamari rings with a thin, crackling crust and pearly flesh that remains supple. The lemon's acidity cuts through the crispiness of the fry.
- 1
Thoroughly pat the calamari rings dry with paper towels. They must be perfectly dry so the flour adheres without forming doughy clumps.
- 2
Mix the flour and semolina in a large bowl. Toss the calamari in this mixture, then shake them in a colander to remove any excess flour.
- 3
Heat the oil to 180°C. Fry the calamari in small batches to avoid dropping the temperature. When the crust is rigid and light golden, remove immediately.
- 4
Place on paper towels. Season with grey sea salt while piping hot so the salt sticks to the crust.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the frying bath, otherwise the temperature drops and the calamari becomes greasy and rubbery.
- Adding durum wheat semolina to the flour gives that crunchy grain typical of the best Italian fried dishes.
How long does this dish keep?
Consume immediately. Fried food loses its crispness as it cools.
4.4
37 reviews
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