Description
Enjoy crispy fried calamari that brings coastal joy to your table. This classic seafood delight is perfect as an appetizer or part of a festive meal.
Ingredients
- 8-12 oz (230g-350g) squid and tentacles (cleaned)
- 1 large egg (beaten)
- 4 oz (125g) all-purpose flour
- 2 oz (60g) cornstarch
- 1/8 teaspoon salt
- 3 dashes cayenne pepper
- Oil (for deep frying)
- Bottled tomato sauce (or pasta sauce for dipping)
- Chopped parsley (for garnishing)
Instructions
- Cut the cleaned squid tubes into 1/2-inch rings.
- Transfer the squid rings to a large bowl. Add the beaten egg and stir to coat evenly.
- In a separate large bowl, combine all-purpose flour, cornstarch, salt, and cayenne pepper. Stir until well mixed.
- Working in small batches, add a few squid rings to the flour mixture, ensuring they are thoroughly coated. Transfer them to a strainer.
- Repeat until all squid rings are coated. Gently shake the strainer to remove any excess flour.
- Heat a skillet with 1 inch of oil over high heat.
- Once hot, deep-fry the squid until they turn light brown.
- Remove the squid from the oil and drain on paper towels.
- Garnish the squid with parsley and serve warm with tomato sauce.
Notes
Fried calamari tastes best when served immediately. Avoid refrigerating leftovers for too long as they may lose their crispness.
