How to Make Fried Calamari

Step-by-Step Guide

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   Step 1: Choose squid that smells fresh

   Use a pack of frozen squid and not squid that was thawed overnight in a fridge enough to begin melting.
   
   Bacteria will multiply faster in squiddy water at 1°C than squiddy ice at 0°C.
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   Step 2: that feels dense and has undamaged tentacles and body.

   The faster it thaws, the less time it has to pick up a smell before you start cutting it into rings, which is a sign that it might go bad after more time goes by. ,,,, The drier the squid is the crispier it will be when it is fried. ,,,, (28 g) of dried parsley, and salt and pepper to taste in a large bowl. ,, Each batch should fry quickly in about 1 minute. ,,,
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   Step 3: Run cold water over it to hurry its thawing until no ice or a small amount of ice remains.

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   Step 4: Take the squid body in 1 hand and pull the head and tentacles away from it with the other.

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   Step 5: Remove the piece of cartilage from inside of the body

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   Step 6: and throw it away.

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   Step 7: Hold the body with 1 hand and use the other to pull away the flaps and remove the skin.

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   Step 8: Clean the squid by rinsing it under cold water

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   Step 9: and then attempt to dry it as much as possible.

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    Step 10: Cut the body into rings ⅓ to 1/2 inch (0.8 to 1.3 cm) thick

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    Step 11: and leave the tentacles whole or cut them in half if they are too large.

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    Step 12: Place a large saucepan on the stove over medium heat.

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    Step 13: Add enough vegetable oil to the saucepan so that it is 3 inches (7.6 cm) deep

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    Step 14: and allow it to heat to 350 degrees F (176 C).

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    Step 15: Combine 2 cups (454 g) of all-purpose flour

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    Step 16: 2 tbsp.

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    Step 17: Place a few pieces of calamari into the flour mixture when the oil has reached its temperature

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    Step 18: coat the calamari and then place it in the pan to fry.

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    Step 19: Turn the calamari once it is golden and crispy on 1 side

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    Step 20: and then fry on the other side.

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    Step 21: Use a slotted spoon to remove the calamari from the hot oil and place it on a plate covered with a paper towel.

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    Step 22: Repeat the frying process with small batches of calamari until it has all been fried and drained.

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    Step 23: Season the calamari with salt while it is still hot

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    Step 24: and serve with lemon and tomato sauce.

Detailed Guide

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