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matthewcutolo

Fried Calamari

Classic fried calamari made with tender squid, lightly coated and fried until crisp — an Italian-American restaurant favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4 people
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1.5 lbs Calamari cleaned and sliced into rings, tentacles included
  • 1 cup 00 flour
  • 1 cup Semolina flour
  • q.b. Salt
  • q.b. Canola oil enough for deep frying
  • q.b. Lemon wedges for serving

Method
 

  1. Gently pull the head and tentacles away from the body (the internal organs will come out with the head).
  2. Reach inside the body tube and pull out the clear cartilage (it looks like a thin plastic strip).
  3. Peel off the outer purple skin.
  4. Peel back and remove the fins, or carefully slice them off.
  5. Place the whole calamari in a bowl of cold water to wash off any excess skin or remnants.
  6. Slice the calamari into classic ½-inch rings.
  7. Cut off the tentacles just below the eyes.
  8. Squeeze out and discard the beak from the center of the tentacles.
  9. Pour canola oil into a deep pan, enough for frying.
  10. Heat to 350°F - 360°F (the oil temperature will drop slightly when the calamari is added).
  11. Mix 00 flour and semolina flour.
  12. Toss the calamari pieces in the flour mixture until fully coated. (I leave a little excess water on the calamari to create extra crunchy bits and pieces instead of patting them dry.)
  13. Shake off excess flour using a fine mesh sieve.
  14. Fry in small batches for 3-4 minutes or until golden and crispy.
  15. Remove with a slotted spoon and drain on paper towels.
  16. Sprinkle with salt and serve hot with lemon wedges.