Calamari recipe

Ingredients

• 1 pound (about 450 grams) squid rings (slice the squid bodies into rings)


• A neutral-flavored oil with a high smoke point for deep frying (such as peanut oil or refined coconut oil)


• 4 medium eggs


• 2/3 cup unbleached, all-purpose flour


• 4 tablespoons semolina flour


• 1 lemon (cut into wedges)


• Fine sea salt

Steps to Make It

Gather the ingredients.

Rinse the squid pieces in running water and pat them completely dry with paper towels.

Heat several inches of the oil in a large high-walled, heavy-bottomed pot over medium-high heat to 350 F or until a small cube of bread dropped into the oil browns in about 30 seconds.

Place the flour in a shallow bowl. Lightly beat the eggs in a large mixing bowl. Place the semolina in a small bowl. Dredge the calamari rings in the flour, shaking them to remove excess. Dip the floured rings in the egg and then in the semolina before frying them in the hot oil; fry them in several batches to avoid overcrowding, until crisp and lightly golden, about one to two minutes.

Using a fine-mesh spider or a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain. Season them to taste with salt and serve at once with lemon wedges.