Fried Calamari with Lemon
Lightly seasoned squid rings and tentacles dredged in seasoned flour and fried until shatteringly crisp, served with lemon wedges and marinara for dipping.
Ingredients
- 2 lbs cleaned squid (rings and tentacles), patted dry
- 1 1/2 cup all-purpose flour
- 1/2 cup fine semolina (or cornmeal)
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 6 cups neutral oil (for frying)
- 2 lemons, cut in wedges
- 1 cup marinara sauce (for dipping)
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Combine 1 1/2 cup all-purpose flour, 1/2 cup fine semolina (or cornmeal), 2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper in a large bowl and whisk together.
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2
Pour 6 cups neutral oil (for frying) into a heavy pot or Dutch oven to a depth of 3 inches and heat to 375°F (190°C).
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3
Working in batches, toss 2 lbs patted dry cleaned squid (rings and tentacles) in the flour mixture, shaking off any excess. Do not overcrowd the pot.
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4
Fry each batch for 2-3 minutes until golden and crisp. The squid will cook quickly; do not overcook. Remove with a spider or slotted spoon and drain on a paper-towel-lined plate. Season immediately with a pinch of extra salt.
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5
Transfer to a serving platter, scatter 2 tbsp chopped fresh flat-leaf parsley over the top, and serve at once with 2 cut in wedges lemons and 1 cup marinara sauce (for dipping) for dipping.