Crispy, Sweet and Tender

Proper Preparation Always Wins

Fried Calamari

I love fried calamari. I have been eating it since I was a kid. It is very mild and crispy. The problem is that most restaurants have concluded that everyone loves fried calamari and they see fast, easy profits. Fried Calamari is pretty simple to make. Because so many restaurants make this wonderful appetizer, it is often ruined for a number of reasons like overcooking until rubbery and frying temperature too low and the result is a greasy mess.

As with all things that appear simple to make, it is still pretty tough to make a mind blowing version.

Ingredients

• 3 to 4 cups peanut or other neutrally flavored oil, for frying
• 1 pound clean calamari, tubes and legs, tubes cut into 1/2-inch rings
• 2 cups all-purpose flour
• 1 tablespoon cayenne pepper
• Kosher salt
• Lemon wedges, for garnish

Directions

1. Add the oil to a wide pan and heat to about 325 degrees F. Preheat the oven to 200 degrees F. Pat the calamari dry with paper towels.
2. Combine the flour and cayenne pepper. Working in batches, toss 1/3 of the calamari in the seasoned flour. Transfer the calamari to a mesh strainer and shake off the excess flour.
3. Carefully drop the calamari into the hot oil; the oil should bubble gently and the calamari should have plenty of room to swim around and fry gently. Do not crowd the pan or the oil won’t come back up to temperature quickly.
4. When done, the calamari should be very pale golden and tender. It should not look like little brown rubber bands. Remove the calamari from the hot oil and drain it on paper towels. Salt it immediately and keep it warm in the oven until all the calamari is done.
5. Repeat in 2 more batches with the remaining calamari.
6. Serve with lemon wedges.

Now, enjoy this appetizer done the right way.

Recipe by Anne Burrell of the Food Network

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