Crispy Classic Italian Fried Calamari: Calamari Fritti
This recipe is a classic Italian recipe for fried calamari: simple, crispy, delicious.
Course
Appetizer
Cuisine
Canadian Italian
Prep Time5minutes
Cook Time15minutes
Total Time20minutes
Servings4- 8
AuthorValerie Lugonja
Ingredients
1kilo calamari rings, or 1 kilo cleaned calmari rings and tentacles
1cupall 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
Recipe 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.