Fried Calamari Recipe

Apparently 6 ounces of cleaned calamari = 1 standard serving. Our Calamari is packaged neatly into 500g which should be about 2-3 servings.

Some Tips and Variations:

• You can use a deep fryer or frying pan.
• Put the flour in a plastic bag, then add the calamari and shake gently. It makes for a better coat than just rolling the pieces in the flour. Leave the calamari in the flour until it’s slightly soggy, then fry for a nice crisp result.
• Frying each batch of calamari lowers the heat of the oil, so allow your oil to reheat before adding the next batch.

Ingredients

• 1kg or x2 500g packs of calamari
• 1 cup flour (or as needed, for dredging)
• 1/2 to 3/4 inches olive oil (or peanut oil, for frying)
• 1/8 teaspoon sea salt (or to taste)
• Optional: black pepper
• Garnish: 1 teaspoon fresh parsley ( flat leaf, chopped)
• Garnish: lemon wedges

Steps to Make It

1. Defrost the calamari according to the package instructions.
2. Otherwise clean the calamari in preparation for frying, keeping the tentacles in one piece.
3. Season the calamari with salt. You can also add pepper if desired.
4. Preheat a deep skillet or a heavy-bottomed frying pan over low heat.
5. Pour 1/2 to 3/4-inch of oil into the frying pan. It should not be any deeper than half the depth of the pan. Turn the heat up to high.
6. Dredge the calamari in the flour and let sit for a few minutes. Gently shake off any excess flour.
7. Add the calamari to the pan when the oil is hot. Check the oil by touching a piece of the calamari to it. If the calamari sizzles, the oil is ready.
8. Fry the calamari without crowding them until they’re crisp and golden brown on all sides. Remove them with a slotted spoon, and drain on paper towels.
9. Garnish with parsley, and serve with lemon wedges.

References:

https://www.thespruceeats.com/kalamarakia-tiganita-small-fried-squid-1705223