Fried squid and shrimp is an easy-to-make seafood main dish. The secret to achieving a perfect fry lies in the oil temperature, which should reach 356°F. This temperature not only ensures a crispy fry but also prevents the fish from absorbing too much oil during cooking.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove, Frying
- Cuisine: Italian
Ingredients
- 4 squid (medium)
- 20 shrimp
- to taste extra virgin olive oil (or seed oil)
- to taste all-purpose flour
- to taste salt
Steps
To prepare fried squid and shrimp, start by cleaning the squid. Grasp the body with one hand and the head with the other, then gently pull the head to remove the innards. Next, remove the quill from the pouch, peel off the skin, and rinse under running water to remove any residue.
Then move on to the head: use scissors to remove the eyes and beak. Once the squid is cleaned, place them on a cutting board and cut into rings. Thoroughly dry the squid with paper towels to remove excess water.
Now address cleaning the shrimp: remove the head and tail while leaving the shell intact. Rinse them under running water to remove any residue.
In a bowl, pour the flour and add the squid, dredging them well. Repeat the same procedure for the shrimp.
Place a pan with plenty of oil on the stove and, using a kitchen thermometer, occasionally check the temperature: it should reach 356°F for an excellent fry. Meanwhile, while the oil is heating, place the squid in a strainer to remove excess flour. Do the same with the shrimp.
Once the necessary temperature is reached, drop the squid into the oil and let them cook until golden brown. Meanwhile, prepare a baking dish by lining it with paper towels. When the squid is ready, remove them with a slotted spoon and transfer them to the dish to drain the excess oil.
Before proceeding with the shrimp, ensure the oil temperature reaches 356°F again. Then drop the shrimp into the oil and wait for them to brown. Once cooked, remove them with a slotted spoon and transfer them to the dish.
Salt the fried squid and shrimp to your taste and serve with a few slices of lemon.
Storage and Tips
Fried squid and shrimp can be stored in the refrigerator for up to one day. If you wish to consume it later, I recommend reheating it in the oven for a few minutes.
Be mindful of the oil temperature, a key factor for a good fry. As an alternative to extra virgin olive oil, you can use peanut or sunflower oil, which gives the fry a lighter taste.
