Deep-fried squid

Deep-fried squid

Calamari fritti

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

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

Method

  1. Wash the squid and dry on kitchen paper. Cut the bodies into rings about 1.5cm 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 5cm 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. Serve immediately.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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