Ingredients
ALREADY CLEANED SQUID
1 kg
FLOUR 0
250 gr
VERY COLD SPARKLING WATER
q.b.
PEANUT SEED OIL
q.b.
SALE
q.b.
Fried calamari is one  of the most well-known and loved second courses , a great classic of Italian cuisine that is impossible to resist. The squid are cut into rings, dipped in a light batter based on flour and very cold sparkling water, then fried in boiling oil: the final result is a golden , crunchy and super fragrant fry . A simple recipe within everyone’s reach, as long as you follow the few but fundamental key steps, perfect to also serve as an appetizer or part of a rich fried fish together with cuttlefish, prawns, anchovies, mullet and paranza. In addition to the traditional version, you can also try the baked variant or pass them in an aromatic breading and make delicious skewers . Find out how to prepare fried calamari by following step by step instructions and advice.

How to prepare fried calamari

Step 1
Wash and pat dry the squid with absorbent kitchen paper. Cut them into rounds about 1 and 1/2 cm thick, then separate the tufts
1
.

Step 2
Dip the rings and dry tufts in the flour
2
. Then place them in a colander, shaking it slightly, to remove the excess flour.

Step 3
Heat plenty of oil in a high-sided pan. In the meantime, dip the squid in a rather fluid batter that you will have prepared by mixing iced sparkling water and flour
3
.

Step 4
When the oil has reached the temperature of 170°C, dip a few squid rings at a time and cook them over high heat until they are swollen and golden. Drain them on absorbent kitchen paper
4
.

Step 5
Add salt and serve the fried calamari immediately hot
5
.

Advice
The breading and batter can be made in different ways: you can use, for example, only corn flour, or prepare the batter with beer instead of sparkling water. For a more puffy and fragrant result, you can also add a pinch of bicarbonate of soda to the batter.

We recommend frying in peanut seed oil : odorless and with a high smoke point, it is among the best oils for this type of preparation; the temperature is also equally fundamental: we advise you to bring the oil to 170-180 °C and to equip yourself with a kitchen thermometer. Fry a few rings at a time, to avoid lowering the temperature too much.

To prevent the squid from being rubbery, cut them into rings that are not too large and fry them just long enough for them to become slightly golden on the outside.

storage
Fried calamari must be consumed at the moment , very hot and fragrant, and cannot be kept for long.