How to Make FRIED CALAMARI Crispy and Delicious Like an Italian

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Pour a generous amount of sunflower oil into a medium stainless steel fry pan and heat it to about 180°C / 356°F.
2. While the oil heats, cut the calamari into rings with the bodies lying flat (or use scissors). Cut the tentacles in halves or thirds depending on size and put everything in a mixing bowl.
3. In a medium bowl, combine the flour, semolina and 3 teaspoons of parsley. Season with salt and pepper and mix the dry ingredients well.
4. Squeeze the juice of half a lemon over the calamari, add a sprinkle of parsley and mix so they marinate for a few minutes.
5. Transfer the calamari, draining them slightly, into the dry mixture. Toss until every piece is fully coated and no longer wet, then let them rest a couple of minutes.
6. Put the coated calamari in a strainer and gently shake off the excess flour.
7. Fry the calamari for 1 to 1.5 minutes, until crisp and browned.
8. Drain them and move them onto crumpled baking paper or paper towels to remove excess oil.
9. For the dipping sauce, mix mayonnaise, sriracha, a squeeze of lemon and a sprinkle of parsley until well combined. Let it set until serving; it can be made ahead.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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