Photography by Matthew Kimura
This recipe makes 6 servings
|Per serving: about||-|
|total fat||20 g|
|sat. fat||2 g|
- Portion size: 6
The best fried squid, commonly known by the Italian calamari, are crispy on the outside and tender on the inside.
- 1-1/2 lb 1-1/2lbfresh or thawed squid
- 8 cups 8cupscanola oil, safflower or other vegetable_oil
- 1/2 cup 1/2cupall purpose flour
- 1/4 cup 1/4cupcornstarch
- 1/2 tsp 1/2tspcayenne pepper
- 1/2 tsp 1/2tspsea salt or salt
- 1 1lemonlemons, cut_into wedges
This requires a thin coating of flour mixture then quick-frying in the proper temperature of oil. There are only a few necessary cleaning steps to remove the tough, inedible bits of squid. Or buy them already cleaned and frozen at fishmongers and some supermarkets. Enjoy them on their own with a squeeze of lemon or with the Basil Aioli Dipping Sauce.
1- Holding squid tube, pull off head and tentacles; set aside. Rinse squid tubes under cold water, rubbing off purplish skin. Pull out and discard “pen” (clear long plastic-like skeleton) from centre of tubes.
2- On cutting board, pull off and discard fins from tubes. Cut off and discard eyes and head from tentacles, keeping tentacles attached on ring on top; squeeze hard beak from centre of tentacles and discard.
3- Cut tubes crosswise into 1/2-inch (1 cm) wide rings; pat dry. In wok or deep heavy-bottomed pot with oil thermometer, heat oil to 375°F (190°C).
4- Meanwhile, in large plastic bag, shake together flour, cornstarch and cayenne pepper. All at once, add squid tentacles and rings to flour mixture; shake to coat. Transfer to sieve; lightly shake off excess flour mixture.
5- Fry calamari, in batches, until golden, 1 to 1-1/2 minutes.
6- Using slotted spoon, transfer to paper towel–lined plate. Sprinkle with salt just before serving with lemon wedges.
Additional information : Tip: No oil thermometer? If oil is hot enough, it should bubble vigorously after dropping in one piece of floured calamari, and calamari should turn golden in 1 to 1-1/2 minutes.
Source : Canadian Living Magazine: September 2008