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Fried calamari
Also known as calamari fritti · calamares fritos · fried squid rings · kalamari
Squid rings in a thin crisp coating, piled hot with lemon and aioli. Tender inside the crunch — seconds decide which.
Typical serving
480 kcal
usually 370–610 kcal
 Protein | 22 g |
|---|---|
 Carbs | 40 g |
 Fat | 26 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a deep pan and oil for frying
- ask the fishmonger to clean the squid and keep the tentacles
Ingredients
Serves 2 · dimmer marks are storecupboard
- 400gsquid — tubes and tentacles, cleaned
- 70gplain flour — half fine semolina if you have it — it fries crisper and stays crisp longer
- 4 tbspoil for frying
- 2lemon
- 1 handfulflat parsley
- to tastesalt
Method
5 steps
chop · 8mTubes cut into rings about a centimetre wide, tentacles left in clumps, and everything patted properly dry on kitchen paper. Wet squid spits violently and the coating slides off it.
fold · 3mTossed through the seasoned flour in a bowl, then lifted into a sieve and shaken hard. Loose flour burns in the oil, clouds it and turns the second batch grey.
fry · 6mOil into a deep pan, never more than a third full, on a medium-high heat until a pinch of flour fizzes straight away. Never move the pan while the oil is hot, and never leave it unattended.
- fry · 8m
Small batches, ninety seconds to two minutes and out. Squid is tender for about a minute and a half and then tough for the next forty, and there is no way back from tough — pale gold is done, deep brown is already past it.
finish · 3mStraight onto paper, salted while it is still steaming, parsley and lemon at once. It is at its best about thirty seconds out of the pan and it does not wait.
Worth knowing
Squid gives you two windows: under two minutes or over twenty. Everything between them is rubber, and fryers live in the first.
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