Growing up, we used to frequent a local Italian restaurant called Fazio’s, and this is a take on how they prepare their calamari. It has forever been my favorite way to eat it. After catching some squid at Rapid Bay, South Australia, this was the first dish that came to mind.
Calamari Fritti
Prep time:
Cook time:
Serves: 2 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Serves: 2 People
Ingredients
- 1 Large Squid , or 2-3 small sized squid
- 1L Oil, I used grape seed oil
- 500g Semolina Flour, Swap out for rice flour for a GF option
- 1 Bunch Watercress, (or use whatever greens you like, rocket, parsley, dill, etc)
- Parmigiano Regginao
- Pepper
- Salt
- 1 Lemon
- Chilli Flakes
- 1 Mayo or Aioli
Method
- 1)
Skip this step if buying squid.
Clean your squid by separating the tentacles and remove the beak, pull the innards from the tube, remove the quill bone, then peel the skin and wings. (see video above).
- 2)
Slice across the hood in 3mm intervals to create rings. Quarter the tentacles (don’t be intimidated by the tentacles, they are the best bit)
- 3)
Slowly start heating the oil up in a small heavy base pan so you can mimic a deep fryer. You want to bring the temp of the oil up to 240C as it will drop temp quickly when you fry. You want to end up frying the squid at 180C.
- 4)
Give the squid a good dry with paper towel.
- 5)
Put the semolina flour into a bowl. Add the squid and coat, really pressing the squid into the flour.
- 6)
Chop up your greens and add them to a bowl with a shaving of parmigiano reggiano.
- 7)
Fry the squid in small batches. You don’t want to over crowd the oil, if you do you will not get that nice crispy coating. Fry for 1 minute or until crispy. If it is still not crisping up, then the chances are your oil is too cold. Let the oil heat up between batches. Put the cooked squid onto a paper towel to drain off excess oil.
- 8)
Once all the squid has been fried, toss in some salt and pepper.
- 9)
Fold the squid through the greens and parmigiana reggiano then plate quickly with a squeeze of lemon and dollop of aioli
- 10)
Enjoy straight away, don’t let this sit around!
