A La Romana Recipe

If using whole small squid, clean by removing head, innards and quill; pull out and discard the transparent cartilage. Rinse under cold water and pat dry with paper towels. Separate tentacles and bodies; cut bodies into rings about 1/2 inch wide. If using pre-cut calamari rings, rinse and pat dry. If using white fish strips, cut into 1-inch wide, 3-inch long strips and pat dry.

Lightly season the seafood with a small pinch of the fine sea salt (reserve the rest for after frying). Let sit while you make the batter for 5–10 minutes.

Dry mix

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder and 1/2 tsp fine sea salt until evenly combined.

Wet mix

In a separate bowl whisk the beaten egg with the cold sparkling water. Add the ice cubes to keep the mixture very cold; remove cubes just before mixing into dry ingredients if you prefer (they help keep batter cold longer).

Pour the wet mixture into the dry ingredients and quickly whisk until just combined. The batter should be slightly lumpy and thin enough to coat but not heavy — similar to a pancake batter but lighter. Keep the batter chilled in a bowl set over a larger bowl with ice if ambient temperature is warm. Do not overmix; a few lumps are fine.

Heat the oil in a deep frying pan or medium pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately but not burn.

Working in small batches (4–6 pieces at a time depending on pan size), dip the seafood pieces into the batter, letting excess drip off briefly, then carefully lower into the hot oil. Do not overcrowd — overcrowding lowers oil temperature and yields greasy results.

Fry until the batter is pale golden and crisp, about 1.5–3 minutes per batch depending on size and thickness. For calamari rings expect ~1.5–2 minutes; thicker fish strips may take a little longer. Turn pieces gently if necessary to ensure even browning.

Using a slotted spoon or spider, remove fried seafood to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a light pinch of the reserved fine sea salt while still hot for best adhesion. Repeat with remaining seafood, reheating oil to 350°F between batches if needed.

Transfer fried seafood to a serving platter. Squeeze fresh lemon over the top and scatter chopped parsley, if using. Serve immediately while very hot and crisp. A la Romana is traditionally accompanied by lemon wedges and optionally a simple aioli or tartar sauce on the side.