Calamari Fritti ( Fried Calamari )
My all time favorite guilty pleasure appetizer: calamari fritti ( fried calamari recipe ). Serve with marinara and fresh lemon slices.
Servings: 8 people
- 1 cup milk
- 1 teaspoon hot sauce
- 1 lb calamari tubes and tentacles pen removed and tubes cut into ½" rings
- 1.5 cups AP flour
- 2 teaspoon salt plus extra for sprinkling post-fry
- 1 teaspoon pepper
- frying oil enough to fill your cooking pot at least 2" deep with oil
Combine the milk, hot sauce, and calamari in a bowl. Cover and refrigerate for 30 minutes to tenderize the calamari.
Drain off the milk, but do not pat the calamari dry. The residual milk will help the flour stick. Combine the flour, salt, and pepper in a large bowl or bag. Toss the calamari in the flour until it is completely coated. Pour the oil into a large, heavy bottomed pot and bring it to 340°F.I HIGHLY recommend you use a candy/oil thermometer for this. If you don't have an oil/candy thermometer, you can pick one up at any grocery store or from Amazon.
Prepare a draining area by laying down several layers of paper towels on a cookie sheet, and have salt ready next to it for sprinkling.
Shake off any excess flour from the calamari, and in batches, place it into the 340°F oil. Cook for 3 minutes.Make sure each piece has enough room to move about as it fries. Crowding the pot will result in under-browned and soggy fried calamari. Remove the fried calamari from the oil and place on the paper towels you prepared earlier. Sprinkle with salt. Repeat until all calamari is cooked.