INFO
A classic
Details
Ingredients
- 1 pound calamari, cleaned bodies and tentacles
- Canola oil (1 liter or more)
- 1 cup all-purpose flour
- salt & pepper
Method
- Rinse the squid, dry out water. Cut the squid bodies into rings.
- Next we start heating our dutch oven over medium-high heat with an inch of oil. We place a candy thermometer inside the pot. We want the oil to reach 375F degrees to start frying.
- In a large bowl we mix the flour with enough salt and pepper for it to taste seasoned. When the oil is almost to temperature, we toss about the rings and a few tentacles into the flour and stir with a fork. We lift these out and place them in a fine mesh strainer. We shake well over the flour bowl and we are ready to fry.
- When the oil is 375 degrees, we use our chinese (spider) strainer to gently lower the squid into the oil.
- We stir with the spider and after about 2 minutes when the squid is browned, we remove with the spider to a paper-towel lined plate.
- We sprinkle with kosher salt and repeat with another batch of squid.
- We eat the fried calamari as it is cooked, but we could have kept it warm in a 250F degree oven.
Note: what is that “we” crap?
Quick View
| Traditional | |
|---|---|
| Serve | 4 |
| Preparation Time | 10 mn |
| Cooking Time | 30 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |