Crisp fried calamari
Fried calamari goes wrong for one reason only: time. Two minutes in hot oil and it is done. Any longer and the ring turns to rubber with no way back. The other thing that matters is getting the rings completely dry before they meet the flour.
Ingredients
- 500 g calamari, cleaned and cut into rings
- 1 cup flour
- Half a cup of cornflour
- 1 egg and half a cup of milk
- Paprika, black pepper, salt, garlic powder
- Plenty of oil for frying
- Lemon to serve
Method
1.Dry the rings
Rinse the rings and dry them very thoroughly with kitchen paper. Any water left behind stops them crisping and makes the oil spit.
2.The coating
Mix the flour with the cornflour and spices in one dish, and beat the egg with the milk in another.
3.Coat them
Dip the rings in the egg mixture, then in the flour, and shake off the excess. For an extra crisp coat, repeat the dip once more.
4.Fry
Heat the oil to 180C and fry the rings in small batches for only 90 seconds to 2 minutes, until golden. Do not crowd the pan or the oil temperature drops.
5.Drain and serve
Drain on kitchen paper, salt them while hot, and serve immediately with lemon and tahini sauce.
Tips
- If the oil is not hot enough the rings soak it up and turn heavy. Test with a pinch of flour: it should float and fizz straight away.
- Cuttlefish is done in exactly the same way and tastes a little stronger.
How to order it from us
Ask for calamari rings; we clean and cut it to order before it reaches you.
What this recipe uses
Questions about this recipe
Why is my calamari rubbery?
Time. Calamari cooks in two minutes at most. Anything longer toughens it and nothing brings it back.
Plain flour or cornflour?
Both together. The flour binds, and the cornflour gives the light crispness that actually makes the difference.
More recipes
Order the ingredients
Order any time and it arrives the next day, cleaned and cut the way you asked.