Calamari Fritti - Fried squid
- mammalina3
- Jul 3
- 1 min read
Golden, crispy fried squid — light, simple to make and utterly delicious. An iconic Italian classic that’s truly addictive… Make these once, and you’ll be hooked forever!
Perfect as an antipasto or seafood treat, especially with a squeeze of lemon and a little dipping sauce on the side.
Ingredients (serves 2)
400g fresh squid
100g semola rimacinata
2 tbsp corn flour
Salt & black pepper
Fresh chilli (optional), coriander, lemon wedges and sweet chilli sauce – for serving
Vegetable oil – for deep frying
Method
Prepare the squid: Rinse well under cold water, separate the body from the head, and cut the body into rings (approx. 0.5cm thick). Pat all pieces thoroughly dry using paper towels – this is essential to prevent oil splatter during frying.
Coat the squid: In a large bowl, mix the semola and corn flour with a good pinch of salt and pepper. Add the squid rings and tentacles, and toss until well coated in the flour mixture.
Heat the oil: In a large frying pan, heat enough vegetable oil to deep-fry (approx. 180°C). Test by dropping in a small piece of squid – it should sizzle immediately.
Fry in batches: Fry the squid in small batches to avoid overcrowding. Start with the rings, then fry the tentacles separately (they can release a little water, so ensure they are extra dry). Cook until lightly golden and crisp, turning once. Remove with a slotted spoon and drain on kitchen paper.
Serve & enjoy: Season immediately with a little extra salt. Serve hot with lemon wedges, fresh chilli or coriander, and your favourite dipping sauce (we love sweet chilli!).
