Fried Calamari
A memory from seaside vacations.
They seem easy to prepare, but the truth is I make them very rarely at home. Maybe once, twice a year... Why? Because it creates chaos in the kitchen. The recipe involves dipping the calamari in ice-cold water, a technique that results in a crispy yet light and delicate crust, like tempura batter. However, because of this, the oil splatters in all directions, and using a splatter screen is mandatory if you prepare them at home. You can imagine it's not nearly as romantic as eating fried calamari by the seaside (at least for the cook). But from time to time, when we forget about the chaos and crave fried calamari again, I know nothing can stop us from making them.
A few tips for guaranteed success:
- I used a cast iron pot for frying, it heats the oil very well
- the oil must be extremely hot
- I used a little cornstarch mixed with flour for a lighter crust
- cold water helps form a crispy crust
- don't crowd the calamari in the pot; fry them in batches
- use smaller calamari, large ones are too chewy for this recipe
Ingredients
450 g small calamari
50 g all-purpose flour
1 tablespoon cornstarch
plenty of oil for frying
salt, black pepper, oregano
Servings: 2
How to prepare fried calamari
- Put 1-2 cups of water in a bowl and place it in the freezer about an hour before frying the calamari. You need ice-cold water. You can also use water with ice cubes in it if that's more convenient.
- Clean the calamari using the instructions here. Cut the tubes into 1/2 cm rings, and leave the tentacles whole. Place them on paper towels to drain well.
- Mix the flour with the cornstarch.
- Put oil (about 1/2 liter) in a wide, deep pot and heat on high for about 7-8 minutes. The oil needs to reach 190°C to get a crispy and "light" crust.
- Put the calamari in the flour and mix with your hands until completely coated. Place the bowl of cold water next to the stove.
- Take each piece of calamari from the flour, quickly dip it in cold water, then put it in the oil. Repeat until you've added calamari to the oil, but without crowding. Fry until they turn a light golden color (between 1-2 minutes). Remove the calamari with a slotted spoon and place on paper towels to absorb excess grease. Repeat frying in batches until all calamari are done.
* due to the water, the calamari splatter quite a bit when you put them in the oil; I recommend using a splatter screen when frying at home - Sprinkle the fried calamari with salt, pepper, and oregano. Serve immediately drizzled with plenty of lemon or garlic mayonnaise.
