Fried Calamari
| Difficulty | Medium |
| Tempo di preparazione | 1 h and 30 min |
High Quality Fresh Whole Milk
Description
Fried calamari is a flavorful seafood main course, perfect as the star of a hearty seaside meal. This fried dish can also be paired with other seafood recipes such as fried shrimp or mixed fried fish (frittura di paranza). If you like, you can also add tentacles of octopus or baby octopus for variety.
The ingredients are simple and few: you’ll need a generous amount of fresh calamari, fine semolina flour for the coating, and a bit of high-quality fresh milk to soak and tenderize them, as well as to reduce their strong fish aroma.
Follow the steps and tips in this recipe to prepare perfectly crispy and delicious fried calamari.
Ingredients
to recalculate the ingredient amounts
| Arborea High Quality Fresh Milk | Arborea High Quality Fresh Milk | 1000 ml |
|---|---|---|
| Squid | Squid | 1000 g |
| Fine semolina | Fine semolina | 250 g |
| Peanut oil | Peanut oil | 1000 ml |
| Salt | Salt | q.b. |
Instructions
- 1 Begin by cleaning the calamari: firmly pull the head to remove the innards and the cartilage. Using a knife, peel off the skin and rinse thoroughly under plenty of running water.
- 2 Once cleaned, pour the High-Quality Fresh Milk into a bowl and submerge the calamari. Let them rest in the refrigerator for about one hour — the milk will tenderize the flesh and help neutralize the fishy smell.
- 3 After an hour, remove the calamari, rinse them again to remove any milk residue, pat them dry with paper towels, and cut them into medium-thick rings.
- 4 Prepare the coating by placing the fine semolina in a bowl. Bread each calamari ring one at a time, ensuring they are evenly coated — this will give them the signature crispy crust.
- 5 Finally, heat the peanut oil in a frying pan until it reaches 170°C (340°F). Fry the calamari rings for about 5 minutes, until golden brown. Remove them with a slotted spoon and place them on a plate lined with paper towels. Add a pinch of salt just before serving to keep the crust crisp. Serve immediately.
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