Calamari Fritti

Name: Calamari Fritti
Prep time: 135 min
Cook time: 30 min
Yield: 3 to 4 servings
Cuisine: Italian Menu
Ingredients: Squid Rings and Tentacles — 450g; Buttermilk — 300ml; Sea Salt — 10g; Plain Flour — 300g; Cornflour — 100g; Baking Powder — 6g; Black Pepper — 1 tsp; Salt — To taste; Peanut Oil — 2l; Crushed Tomatoes — 800g; Dried Basil — 1 tsp; Dried Oregano — 1 tsp; Chilli Flakes — ½ tsp; Sugar — 10g; Salt — 7g; Tomato Paste — 50g; Olive Oil — 2 tbsp; Garlic — 2 cloves

A timeless Italian seaside favourite, tender rings of wild squid are lightly dusted in seasoned flour and flash-fried to a crisp, golden perfection. Delicately crunchy on the outside while remaining melt-in-the-mouth tender within, each bite offers a subtle taste of the ocean that truly shines when served piping hot with a squeeze of fresh lemon juice and a side of creamy garlic aioli.

Cuisines

Cooking Instructions

Preparation: 2 hours 15 minutes
Cooking: 30 minutes

Servings: 3 to 4

Notes:

Regular milk mixed with a tablespoon of lemon juice can be used as a substitute for buttermilk.

Whole squid tubes can be sliced into rings, or pre-cut frozen squid rings can be thawed and used.

Gluten-free flour blend can replace all-purpose flour for a gluten-free batter.

Vegetable oil or sunflower oil can be used for deep-frying instead of peanut oil.

Prep and Brine the Calamari
Slice the squid tubes into ¾-inch rings and trim large tentacle clusters. Place the cut squid in a bowl, cover with buttermilk and sea salt, and marinate in the fridge for 2 hours.

Make the Red Dipping Sauce
In a container, blend crushed tomatoes, dried basil, dried oregano, chilli flakes, sugar, salt, and tomato paste until smooth. Heat olive oil in a pan over medium heat, fry the minced garlic for 30 seconds until fragrant, then pour in the tomato mixture and simmer on low heat for 20 to 25 minutes until thickened.

Mix the Crispy Breading
In a bowl, whisk together the plain flour, cornflour, baking powder, and ground black pepper until thoroughly combined.

Bread the Calamari
Using a spider or slotted spoon, lift the squid from the buttermilk brine, letting excess drip off. Toss in the flour mixture to coat evenly, then shake off excess flour and transfer to a tray.

Deep-Fry
Heat peanut oil in a deep pot to 185°C. Fry the calamari in two batches for 3 minutes per batch until golden brown and crispy, then drain on paper towels and season immediately with salt.

Serve
Transfer the crispy calamari to a serving bowl, garnish with fresh lemon wedges, and serve hot alongside the warm tomato dipping sauce.