Calamari are simply squid cut into rings,
coated and fried.
I
have read that the main difference between calamari recipes is the coating.
They range from cornflour, self-raising flour and batter using egg yolk, water
and flour. I am here to tell you that the authentic, Italian way of frying calamari, are simply to coat the rings and tentacles with plain flour and deep fry.
Ingredients
1 lb. cleaned squid, tentacles and all
1 cup plain flour
Vegetable for frying
Salt and black pepper
Lemon wedges
1 cup plain flour
Vegetable for frying
Salt and black pepper
Lemon wedges
1. Remove the tentacles from the
squid and cut the bodies into thick rings, about ½ inch in diameter. Quickly wash the squid and put the pieces and
tentacles into a drainer and then into a bowl and refrigerate for up to 8 hours
(even half an hour is better than nothing).
2. When you're ready to cook, place
the flour over a large piece of wax paper.
Take the drained and coat thoroughly with flour.
3. Fill a large, deep pan a third
full with oil and heat over a high flame until oil smokes.
3. Take few batches and shake off
the excess flour. Fry for about a
minute, until crisp, and slightly golden. Place on paper towel and sprinkle
with salt and black pepper. Serve each batch
as soon as they're ready with lemon wedges.
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This looks like a great recipe! One question though: which sauce would go better for it, please tell me.
ReplyDeleteThanks
Ruth Bishop
Toscana Restaurant