All-purpose flour and short frying give these calamari a crisp coating without a complicated preparation.
The Story Behind the Recipe
This is how both my parents prepared calamari at home, and it is the method I have kept.
There is no need for a fixed number of squid or an exact flour quantity. Add only enough flour to coat the pieces and keep them separate, avoiding unnecessary waste.
The important part is brief frying. Do not wait for a dark brown coating, as the calamari may overcook. Remove them once cooked and lightly colored.
I use the same basic approach for my Atherina Pantremeni.
The Technique
- Add flour gradually inside a food-safe bag.
- Let the coating become slightly damp.
- Fry in uncrowded batches.
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Cleaned squid: approximately 500 g / 1.1 lb
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All-purpose flour: as needed
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Salt: to taste
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Sunflower oil: for frying
Coating
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Start with cleaned squid. If frozen, thaw in the refrigerator and drain well.
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Cut into pieces, season with salt and mix. I use enough to feel the grains lightly between my fingers.
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Place in a food-safe bag and add some flour.
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Hold the bag securely closed and shake. Add more flour gradually until the pieces separate rather than clump.
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Spread out and leave briefly until the coating becomes slightly damp. If needed, sprinkle with very little water, away from hot oil.
Frying
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Heat the sunflower oil. In the video, I use a wooden toothpick as a visual check: bubbles around it show that the oil is hot, but do not measure an exact temperature.
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Fry in small batches for only a few minutes, until cooked and lightly colored.
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Drain on paper towels and serve immediately.
Tips and Secrets
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Fresh or frozen squid can be used.
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Do not wait for deep browning in the oil.
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Add flour gradually rather than using an unnecessarily large amount.
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