Calamari Fritti

This recipe was featured in my newsletter dated July 5, 2007.

Calamari Fritti (Fried Squid)
by Chip Desormeaux

Calamari, or squid, are most often found frozen or thawed and already cleaned. These are referred to as tubes. If you're able to find them fresh and whole, they'll need some cleaning. This involves removing the pigmented skin on the cap, separating the tentacles from the body, removing the rigid cellophane-like piece inside the head and the ink sac between the tentacles. Don't discard the tentacles—that's the best part!

1# whole squid, cleaned
1 c. milk
1 egg
1 quart (or more) peanut oil, for frying
2 c. all-purpose flour
2 tsp. paprika
S&P
lemon wedges, for serving
1 c. tomato-vodka sauce, for dipping

Equipment: deep pot, candy thermometer, skimmer, wire rack.

Rinse the squid under cool water and pat dry with paper towels.

Combine the milk and egg in a bowl; mix with a fork until lightly beaten.

Put the prepared calamari in the milk mixture and stick it in the fridge while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.

Pour about 3 inches of oil in a fryer or large, heavy pot and heat to 375°.

Mix the flour and paprika in a gallon Ziploc.

Drop the calamari in the Ziploc and seal; shake the bag vigorously while poking and massaging the bottom to ensure everybody's separated in there. Remove to a clean plate, shaking off all excess flour (or the flour will fall of in the oil, burn and make a nasty smell.)

Fry for 3-4 minutes or until golden brown. (Don't worry about whether the flesh part is done; it's cooked long before the breading is golden.) Using a slotted spoon, transfer the fried calamari to paper towels to drain and salt, to taste.

Serve immediately with a dipping sauce. The calamari can be held for a few minutes in a 200° oven while you finish remaining batches.

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Calamari Fritti (Fried Calamari) Recipe