Fried squid is a dish that almost everybody loves! Isn’t it? Even young children who usually don’t like seafood very much, are fond of fried squid! But it’s a dish that has some little secrets to make it perfect … What do I mean when I say perfect? I mean to make them with a lovely crispy crust around and a soft and juicy interior! Because although it seems as a quite simple process, these little secrets are about to take off your fried calamari!
Extra Crispy Fried CalamariPrint This
- ○ 1000 gr. fresh Calamari
- ○ 200 g buttermilk
- ○ 1 cup of flour
- ○ 1/2 cup of Semolina moderate
- ○ 1/2 cup of corn stracth
- ○ plenty of olive oil for frying
- ○ salt, pepper
Clean and wash the squid very well. Remove as much as possible from their skin, and cut them into thin washers with a sharp knife or kitchen scissors. Salt and pepper.
Place squids in a bowl or in a food bag that closes airtight and cover with the buttermilk. Leave them in the refrigerator for at least 2 hours.
In a bowl, mix the flour, semolina and corn starch, and cover squids with this mixture, after you have drained them from the buttermilk, but without rinsing them. At this stage you can use again a food bag that closes airtight for greater convenience.
Mix flour, corn starch and semolina, add squid, close the bag well and shake until all the squids have been covered.
Fry in a deep pan, with plenty of olive oil. Add a small amount of squid each time. Follow this process to maintain a high oil temperature. To make crispy squid they should be fried in plenty and very hot oil.
Remove from the pan and leave a few minutes on absorbent paper to remove excess oil. Continue with the frying of the rest.