Calamari Fritti

Name: Calamari Fritti
Prep time: 10 min
Cook time: 5 min
Yield: 2 to 4 servings
Cuisine: Italian Menu
Ingredients: Squid Rings — 450g; Eggs — 2; Buttermilk — 240ml; Plain Flour — 120g; Cornflour — 60g; Salt — 1 tsp; Black Pepper — 1 tsp; Garlic Powder — 1 tbsp; Cajun Seasoning — 1 tbsp; Parsley — 1 tbsp; Tortilla Wraps — 2; Mini Bell Peppers — 3; Lemon — ½; Vegetable Oil — For frying; Mayonnaise — 2 tbsp; Horseradish — 1 tbsp; Sriracha Sauce — ½ tsp; Lemon Juice — ½ tbsp

A treasured staple of coastal Italian trattorias, tender rings of fresh squid are delicately dusted in seasoned semolina flour and flash-fried to crisp, golden perfection. Served alongside a creamy garlic dip or vibrant marinara sauce with fresh lemon wedges, every delicious bite delivers a sublime contrast between the light, crunchy coating and succulent interior, beautifully finished with sea salt and chopped fresh parsley.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 5 minutes

Servings: 2 to 4

Notes:

Standard milk or cream can be used in place of buttermilk for the liquid soak.

Jalapeño slices can replace the mini bell peppers if a spicier kick is preferred.

Keep the oil temperature between 135°C and 150°C and fry for no longer than 45 to 60 seconds to prevent the squid from becoming tough and rubbery.

Prepare the Egg Wash and Soak
In a medium bowl, whisk together the eggs and buttermilk. Add the squid rings to the mixture, ensuring all pieces are well coated, and set aside.

Season the Flour
In a separate bowl, combine the flour, cornflour, salt, black pepper, garlic powder, Cajun seasoning, and dried parsley. Mix thoroughly until the spices are evenly distributed.

Fry the Bread Base
Slice the tortilla wraps into thin strips. Flash-fry the strips in hot oil for about 40 seconds until crispy, then drain on kitchen paper and set aside to serve as a base.

Coat and Fry the Vegetables and Calamari
Slice the mini bell peppers into rings. Dip the pepper rings into the egg wash, coat thoroughly in the seasoned flour, and fry in hot oil until golden. Repeat the coating and frying process with the squid rings in small batches, frying each batch for 45 to 60 seconds. Drain on kitchen paper.

Prepare the Dipping Sauce
In a small bowl, combine the mayonnaise, horseradish, sriracha sauce, and fresh lemon juice. Whisk until smooth and transfer to a serving dish.

Plate and Serve
Arrange the crispy tortilla strips on a serving platter, top with the golden calamari and fried pepper rings, and garnish with fresh lemon wedges alongside the dipping sauce.