Photograph of the finished Calamari fritti

Italy · Mực chiên giòn kiểu Ý

Calamari fritti

35 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid tubes Squid tubes 3.5 lb
  • Photograph of Fresh milk Fresh milk 3 ⅓ cups
  • Photograph of Cornstarch Cornstarch 11.3 oz
  • Photograph of Flour Flour 8.5 oz
  • Photograph of Oil Oil 6 cups
  • Photograph of Yellow lemons Yellow lemons 4
  • Photograph of Coarse salt Coarse salt 1.1 oz
  • Photograph of Parsley Parsley 2.8 oz
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Clean the squid, then cut it into 1 cm thick rings, keeping the tentacles intact.
  2. 2 Soak the squid rings in milk for 1 hour to tenderize the meat and reduce the fishy smell.
  3. 3 Mix the wheat flour with the cornstarch in a ratio of three parts wheat flour to four parts cornstarch.
  4. 4 Using more cornstarch than wheat flour is the key to achieving a crispy, airy crust without the thickness of breadcrumbs.
  5. 5 Remove the squid from the milk, then roll it straight in dry flour and tap off the excess flour.
  6. 6 Fry in oil at 190 degrees for exactly 90 seconds, then squeeze in some lemon juice and sprinkle with coarse salt and parsley.

With an appliance

  • Air fryer 32 min

    Replace step 6: spray oil evenly, then steam in a hot air oven at 200 degrees for 7 minutes; the crust will be thinner than when deep-fried.

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