Deep-fried squid

Deep-fried squid

Calamari fritti

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

These deep-fried squid rings are very easy to prepare and amusing to eat. They can be served by themselves, as here – which is often called alla romana (the Roman way) – or as part of a larger fritto misto, a dish of mixed fried fish.

Ingredients

Quantity Ingredient
400g squid bodies and tentacles, cleaned, (see note)
plenty olive or groundnut oil, for deep-frying
50g semolina flour
50g plain flour
salt
pepper

Method

  1. Wash the squid bodies and tentacles and dry on kitchen paper. Cut the bodies into rings about 1.5 cm thick.
  2. Meanwhile, gently heat the oil in a deep frying pan. You will need enough oil to enable the individual pieces of squid to float, at least 5 cm deep.
  3. Mix the flours together in a medium bowl, and season with salt and pepper. Toss the squid pieces in the flour, shaking off any surplus.
  4. Put a few pieces of floured squid into the hot oil at a time and deep-fry until golden brown, about 4–5 minutes. Drain well on kitchen paper and serve immediately.

To clean squid

  • Most squid come ready cleaned these days, especially the small ones, but if your fishmonger hasn’t done it, simply pull the tentacles and head from the body of the squid. There will be an eye, viscera and ink sac attached to the head, which you should cut off and discard. Cut the hard little beak from the middle of the tentacles at the top, and pull the quill from the body, discarding both. Wash and dry everything well.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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