Portuguese Fried Calamari
Ingredients
- 600 gLoligo vulgaris (cleaned and sliced into rings)
- 150 gWheat flour (for dredging)
- 750 mlPeanut oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcCitrus limon (L.) Burm. f. (cut into wedges)
- 1 pcFlat-leaf parsley (chopped)
Method
Tender calamari rings encased in a thin, crunchy crust. A squeeze of lemon cuts through the richness of the fry for a sharp, clean finish.
- 1
Rinse the calamari under cold water. Dry each piece thoroughly with a cloth: if the calamari is damp, the crust won't stick and it will boil instead of frying. Slice the bodies into 1.5 cm wide rings.
- 2
Mix the wheat flour with grey sea salt and ground black pepper in a large dish. Toss the rings and tentacles in this mixture to coat them well. Shake in a sieve to remove excess flour: you want a thin veil, not a thick batter.
- 3
Heat the peanut oil in a high-sided pan. When a piece of bread browns in 30 seconds, drop the calamari in small batches. Fry for a maximum of 2 minutes until the crust is pale gold and firm. The flesh must remain tender at the core.
Frequently asked questions
How do you get this dish right?
- The secret is thermal shock: the calamari must be very cold and the oil very hot.
- Never overcrowd the pan, otherwise the oil temperature drops and the calamari becomes rubbery.
How long does this dish keep?
Consume immediately after frying. The crust softens very quickly once cooled.
