Calamari Fritti

Instructions

1. Step 1

   Slice the squid bodies into 1 cm rings, leaving the tentacles whole. Pat all the squid thoroughly dry.

   Ingredients used: 700.0 gr Squid

   Cookware: Chef Knife, cutting board

2. Step 2

   Mix the flour, semolina, ⅝ tsp (4 gr) salt, and black pepper in a large bowl.

   Ingredients used: 120.0 gr All-Purpose Flour, 1.0 gr Black Pepper, 80.0 gr Fine Semolina, 4.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Pour the vegetable oil into a heavy pot, filling it no more than halfway. Heat over medium heat until the oil reaches 180°C.

   Timer: 8 min (fixed)

   Ingredients used: 1200.0 ml Vegetable Oil

   Cookware: Kitchen thermometer, Large heavy pot with lid

4. Step 4

   Toss the dried squid in the prepared coating, then shake off the excess.

   Cookware: mixing bowl

5. Step 5

   Fry the squid in small batches until crisp, pale golden, and at least 63°C internally, about 2 minutes per batch. Let the oil return to 180°C between batches.

   Timer: 10 min (fixed)

   Cookware: Kitchen thermometer, Large heavy pot with lid, Spider strainer

6. Step 6

   Transfer each fried batch to a wire rack set over a rimmed baking sheet. Immediately season with the remaining ⅜ tsp (2 gr) salt and sprinkle with parsley.

   Ingredients used: 15.0 gr Flat-Leaf Parsley, 2.0 gr Salt

   Cookware: rimmed baking sheet, Spider strainer, wire rack

7. Step 7

   Cut the lemons into wedges and serve them alongside the calamari while it is hot and crisp.

   Ingredients used: 2.0 piece Lemon

   Cookware: Chef Knife, cutting board