Calmars Frits Recipe

Prepare squid

If your squid is whole, remove head, innards and cartilage. Rinse thoroughly and pat dry. Slice bodies into 1 cm (about 1/2 inch) rings; reserve tentacles whole or halved if large. Chill in the refrigerator while you prepare the batter to keep them cold.

Make dry coating

In a wide bowl combine the all-purpose flour, cornstarch, semolina (or panko if using), baking powder, 1 1/2 tsp of the salt (reserve remainder for seasoning after frying), black pepper and paprika. Mix well so the semolina and flours are evenly distributed.

Make batter

In a separate bowl whisk the egg lightly, then add the cold sparkling water and whisk to combine. Pour the wet mixture into the bowl with the dry ingredients and whisk just until combined — small lumps are fine. Batter should be cold and slightly thin; adjust by adding up to 2 tbsp more sparkling water if needed. Keep batter chilled until ready to fry.

Heat oil

Pour the vegetable oil into a deep, heavy pot or deep fryer to a depth of about 5–7 cm (2–3 inches). Heat oil to 180°C (355°F). If you don't have a thermometer, test by dropping a little batter: it should sizzle and float immediately without browning too quickly.

Coat and fry

Working in small batches (to avoid crowding), toss a portion of squid rings and tentacles in the dry coating mixture to lightly dust them. Shake off excess. Dip each piece into the batter, letting excess drip back into the bowl, then gently lower into the hot oil. Fry for 1.5–3 minutes per batch until golden and crisp. Maintain oil temperature at around 175–185°C (350–365°F). Do not overcook — squid cooks quickly and becomes rubbery if left too long.

Drain and season

Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with the remaining 1/2 tsp salt (or to taste) and a little extra paprika if desired. Repeat with remaining squid.

Finish and serve

When all batches are done, transfer to a warm plate, garnish with chopped parsley and serve immediately with lemon wedges and tartare sauce on the side.

Combine ingredients

In a medium bowl combine the mayonnaise, finely chopped cornichons, chopped capers, minced shallot, Dijon mustard, lemon juice and Worcestershire sauce (if using). Stir until smooth and evenly mixed.

Add herbs and season

Fold in the chopped parsley and chives. Season with salt and black pepper to taste. Adjust acidity with a little more lemon juice if you prefer a tangier sauce.

Chill and marry flavors

Cover and refrigerate the sauce for at least 20–30 minutes (or up to several hours) to let flavors meld. Taste again before serving and adjust seasoning as needed. Serve chilled alongside the hot calamari.