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Fried Calamari Recipe | |
Italian Seafood | |
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Ingredients:
CalimariSalt & pepper Oil for frying Flour
Directions:
Cut the cleaned calimari into "rings", leaving tentacles whole. I find that using medium sized squid is best. Dredge in seasoned (s&p) flour and fry in about 1 1/2 - 2 inches of oil. You may want to use a splatter guard, available in many stores!! Don't cook for too long, just enough so that the ring and tentacles get golden brown. This makes the lightest calamari I ever had, avoiding the doughy taste the some batters give to the squid. Serve with your favorite sauce as hot or mild as you wish.I have also made a Mango dip that is suprisingly tasty with this.
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