Crispy Classic Italian Fried Calamari: Calamari Fritti
This recipe is a classic Italian recipe for fried calamari: simple, crispy, delicious.
Servings: 4 - 8
Ingredients
- 1 kilo calamari rings , or 1 kilo cleaned calmari rings and tentacles
- 1 cup all purpose flour
- GMO free oil for deep frying with a high smoking point: grape seed oil and canola oil work well
- Salt
- Lemon and flat leafed parsley leaves , for garnish
Instructions
- Clean calmari by taking out the spine and innards, pulling off the skin, cutting off the head and saving the tentacles
- Cut the body into 1/4 inch rings; rinse and pat dry calamari
- Toss in flour when oil is at temperature
- Place oil in deep frier or pot; heat to 375 F
- Toss calamari in flour in small batches
- Deep fry small batches immediately after tossing in flour for 1 minute to 90 seconds per batch (Do not over fry, or the calamari will become tough instead of tender: taste to test your preferred cooking time)
- Place on paper towel to drain fat; salt each batch
- Serve immediately with lemon wedges and aioli for dipping, sprinkled with parsley
Notes
If purchasing uncleaned frozen calamari, preparation time will increase to 30 minutes.
This calamari will be a very delicate golden colour, as in the photographs, not the dark golden colour often served in restaurants with a heavier batter.
This calamari will be a very delicate golden colour, as in the photographs, not the dark golden colour often served in restaurants with a heavier batter.