Calamari Sandwich
Ingredients
- 1,000 gLoligo vulgaris (cut into 1cm rings)
- 200 gWheat flour (for coating)
- 1,000 mlSunflower oil (for frying)
- 4 pcWhite bread (individual baguette type)
- 2 pcCitrus limon (L.) Burm. f. (cut into wedges)
- 4 tbspJapanese mayo (for spreading)
- 2 pinchGray sea salt (for seasoning)
Method
Crispy fried squid rings, tender on the inside, tucked into fresh bread. A squeeze of lemon cuts through the richness of the fry for a balanced, rustic bite.
- 1
Clean the squid and cut the tubes into regular 1cm rings. Dry them perfectly with a clean cloth to prevent oil splatters.
- 2
Toss the rings in wheat flour. Shake them in a sieve to remove the excess: the flour layer should be thin and uniform, almost invisible.
- 3
Plunge the rings into sunflower oil heated to 180°C. Fry for 2 minutes until the crust is pale gold and stiff. Drain on paper towels and salt immediately.
- 4
Split the white bread. Spread a thin layer of Japanese mayonnaise on the crumb. Fill generously with the piping hot squid rings.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the fryer, otherwise the temperature drops and the squid becomes greasy and soft.
- Squid is cooked when it is firm to the bite: beyond 3 minutes, it becomes rubbery.
How long does this dish keep?
Consume immediately. Fried food does not wait, it loses its crispness.
