Description
Crispy fried calamari rings with a delicious coating and served with a tangy dipping sauce.
Ingredients
- 8-12 oz (230g-350g) squid and tentacles (cleaned)
- 1 large egg (beaten)
- 4 oz (125g) all-purpose flour
- 2 oz (60g) cornstarch
- 1/8 teaspoon salt
- 3 dashes cayenne pepper
- Oil (for deep frying)
- Bottled tomato sauce (or pasta sauce for dipping)
- Chopped parsley (for garnishing)
Instructions
- Cut the cleaned squid tubes into ½-inch rings.
- Transfer the squid rings to a large bowl. Add the beaten egg and stir to coat evenly.
- In a separate large bowl, combine all-purpose flour, cornstarch, salt, and cayenne pepper. Stir until well mixed.
- Working in small batches, add a few squid rings to the flour mixture, ensuring they are thoroughly coated. Transfer them to a strainer.
- Repeat until all squid rings are coated. Gently shake the strainer to remove any excess flour.
- Heat a skillet with 1 inch of oil over high heat.
- Once hot, deep-fry the squid until they turn light brown.
- Remove the squid from the oil and drain on paper towels.
- Garnish the squid with parsley and serve warm with tomato sauce.
Notes
Ensure oil is hot enough during frying for the best crunch. Store leftovers in an airtight container and reheat in the oven.