Calamari Fritti Recipe

clean and slice

If not pre-cleaned, rinse squid under cold water. Remove head, innards and clear quill. Peel off outer skin if desired. Pat tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings. Keep tentacles whole or halved if large. Chill on a tray while preparing coating.

egg wash

In a shallow bowl whisk together eggs and milk until combined. Place ice water in a separate small bowl to keep batter cold if you prefer an ice-cold finishing splash for extra crispness.

dry mix

In a large bowl combine all-purpose flour, cornstarch, 1 tsp fine sea salt, 1/2 tsp black pepper, white pepper (if using), 1 tbsp lemon zest and smoked paprika. Whisk to evenly distribute dry ingredients.

coat calamari

Working in batches, dredge the dried squid rings and tentacles first in the dry flour mixture, shaking off excess. Then dip briefly in the egg wash and immediately return to the flour mixture for a second light coating. For an extra crisp shell, instead of egg wash you can use a splash of ice water between dry coats — keep the liquid cold.

heat oil

In a deep heavy-bottomed pot or deep fryer heat vegetable oil to 350–375°F (175–190°C). Use a thermometer to maintain temperature. If you don't have a thermometer, test with a small bit of batter — it should sizzle and turn golden within ~30 seconds.

fry

Fry calamari in small batches (6–8 pieces) so oil temperature stays steady. Fry 1.5–2 minutes per batch until golden and crisp. Do not overcrowd. Use a slotted spoon to transfer to a paper towel-lined tray to drain. While still hot, sprinkle each batch lightly with the lemon & pepper seasoning (mix of lemon pepper seasoning, extra lemon zest and a pinch of salt) so it adheres to the warm crust.

keep warm

If making several batches, keep finished calamari on a wire rack in a low oven (200°F / 90°C) to stay warm and crisp while you finish frying remaining batches.

In a small bowl combine mayonnaise, grated garlic, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Whisk until smooth and taste; adjust lemon, salt or garlic as needed. Chill until ready to serve. (If you prefer a lighter aioli, fold in 2–3 tbs of plain yogurt.)

In a medium bowl toss rocket, halved cherry tomatoes, 2 tbs olive oil, 1 tbs lemon juice, 1/4 tsp salt and 1/4 tsp black pepper until lightly coated. Top with Parmesan shavings if using. Keep chilled until plating.

Divide rocket salad among 4 plates as a bed for the calamari or serve on the side. Pile warm calamari on top of the salad or next to it. Spoon aioli into a small ramekin for each plate. Garnish calamari with chopped parsley and serve with lemon wedges. Recommend serving immediately so the calamari remains crisp.