Crispy battered squid & prawns

Crispy battered squid & prawns

Calamari & gamberi fritti alla Marco

By
From
The Amalfi Coast
Serves
4
Photographer
Helen Cathcart

Marco di Simone, our sous chef at Caldesi in Campagna originates from Naples and this is his favourite way to serve fried calamari. The same can be done with prawns and small fish such as whitebait, anchovies or sprats. The fish should be cleaned and prepared before dipping in the semolina coating. I love the crunch before you bite into the soft calamari underneath.

Ingredients

Quantity Ingredient
small handful parsley
2 sprigs thyme
10 basil leaves
75g fine semolina
4 calamari, cleaned and cut into 2 cm slices
or 500g mixed seafood
1 lemon, juiced, plus 1 lemon cut into wedges, to serve
salt and freshly ground black pepper
sunflower oil, for deep frying
handful rocket leaves, to serve
1 tablespoon extra-virgin olive oil

Method

  1. Finely chop the herbs together on a board. Transfer to a bowl and stir in the semolina. Soak the calamari, and prawns or fish in the lemon juice and seasoning for 2 minutes, then dunk in the semolina and herb mixture. Heat the oil in a pan or deep- fat fryer until it reaches 175°C, or a piece of bread sizzles and quickly becomes golden brown. Fry the seafood in batches until golden brown. Remove and drain on kitchen paper. Scatter with a little more salt.
  2. Dress the rocket leaves with the olive oil and divide into serving bowls. Lay the seafood on top and serve with lemon wedges.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again