Fried Calamari
Fried calamari is one of my favorite foods. When it is lightly floured and cooked in fresh oil, rather than in a constantly reused deep-fryer, it is spectacular. But, sadly enough, I have found it to be one of the most poorly made dishes on my travels across the United States. So, if you long for good fried calamari, make yourself a batch at home. Here is my simple recipe.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Pour enough vegetable oil into a wide pan to come about 1 inch up the sides. Heat the oil over medium heat to about 365 degrees F, or until the edge of a piece of calamari sizzles on contact.
Step 2
Pat the calamari dry with paper towels. Separate the bodies from the tentacles. Dredge the bodies in flour, and shake excess off in a strainer. Lower the bodies into the oil, and fry, turning occasionally, until golden brown and just cooked through, about 3 minutes. Lower the heat beneath the oil until you are ready to fry again. Drain the calamari on a paper-towel-lined baking sheet, and season with kosher salt.
Step 3
Bring the oil back to frying temperature. Repeat the dredging process with the tentacles. Fry the tentacles until golden brown and crispy, about 4 minutes. Be careful when frying the tentacles: they tend to squirt more than the bodies, because they trap moisture. Drain the tentacles on paper towels and season with kosher salt. Serve immediately.
