Fried fish is the best thing in the world to me, too bad you can’t have it every day! I love Fried Calamari Rings, and this morning I found them looking beautiful and fresh at my trusted fishmonger. My fishmonger Diego cleaned them as always and gave me tips on how to cook them. I thought there was some trick to making them tender, but his words were, “for heaven’s sake, don’t ruin the calamari.” It’s important to flour them after drying them well, using half all-purpose flour and half semolina or cornmeal, and not frying them too much. After following these rules, I served a plate of Tender Fried Calamari Rings… try it yourself!
Other Recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Autumn
Ingredients
- 1.1 lbs calamari (cleaned weight)
- 0.5 cups flour
- 0.5 cups semolina flour
- 3.4 cups peanut oil
- 1 lemon (grated zest)
- 0.07 oz fine salt
Tools
- Kitchen Scale
- Cutting Board
- Frying Pan
- Paper Towels
- Plastic Bags
Steps
Wash the already cleaned calamari under running water and dry them well. Place them on the cutting board and, keeping them whole, slice them into half-inch pieces. To flour them well, I use the bag technique. I pour the flours into a storage bag and add the rings a few at a time. I shake the bag and everything gets well floured.
While flouring, prepare the oil to the right temperature (test with a pinch of flour) and once ready, add a few rings at a time to not lower the temperature. Let them become golden but not too much, about 3-4 minutes, or they will become rubbery. Drain them with a spider strainer and place them on paper towels. Season with a grating of lemon peel and salt only when serving. Serve this dish with a nice mixed salad.
