Crispy Fried Calamari
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Squid (calamari) | 800g |
| All-purpose flour | 200g |
| Fine salt | to taste |
| Peanut oil | 1L |
Nutritional Information (approx.)
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 kcal |
| Protein | 23g |
| Carbohydrates | 30g |
| Fat | 22g |
| Fiber | 1g |
Instructions
To begin preparing this crispy fried calamari, start by cleaning the squid thoroughly. Begin by gently detaching the squid’s head from its body (mantle) using your hands. Once you’ve removed the head, carefully extract the transparent cartilage pen from the body, ensuring not to tear the mantle. Rinse the squid under running water to remove any remaining impurities. You may need to use your fingers to gently remove any internal organs from the mantle.
Next, focus on peeling away the outer skin. Using a small knife, make a shallow incision at the end of the mantle, just enough to grip a corner of the skin. Pull the skin away completely using your hands, or with the help of your knife. Now, finish cleaning the mantle by removing the fins using the knife.
After cleaning the body, slice the mantle into 0.5 cm rings. For the tentacles, carefully remove the central beak by opening the tentacles outward and pushing up on the center, exposing the mouth. Place both the tentacles and the rings into a fine mesh strainer to drain any excess water.
Move on to the breading step. Spread the all-purpose flour on a shallow tray, then place the squid rings in the flour, tossing them gently to ensure an even coating on all sides. Once the squid is well coated, pass them through a colander to shake off any excess flour.
For the frying, heat a large pot or deep fryer with peanut oil to 170°C (340°F). Once the oil is hot, begin frying the squid in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes or until the rings turn a golden brown and crispy. Remove the calamari from the oil with a slotted spoon and drain them on a paper towel-lined plate.
Sprinkle with fine salt to taste while the calamari is still hot and serve immediately for the best crispy texture.
This crispy fried calamari is perfect served on its own, with a side of lemon wedges, or paired with your favorite dipping sauce. Enjoy this crispy, golden treat as a delicious appetizer or main dish that will delight your taste buds and impress your guests.
