Ingredients
- squid tubes and tentacles, tubes and tentacles1 lb
- egg, beaten1
- lemon juice, iced1 cup
- all purpose flour1 cup
- cornmeal
- salt3 tbsp
- black pepper, freshly ground3 tbsp
- peanut or safflower oil, or safflower oil2 qt
- parsley, chopped1 tbsp
- garlic, minced1 1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into ½-inch rings. Set aside.
Combine parsley, garlic, salt, pepper, eggs, flour, and lemon juice. Transfer to large bowl.
Dredge squid pieces in cornmeal, then wet mixture, then again in cornmeal. Set aside.
Heat oil in a deep-fryer or cast-iron Dutch oven to 400°F. Add squid, 4 at a time, and deep fry for 45 seconds to a minute. Drain on a wire rack and repeat with remaining squid.
Sprinkle calamari with some more kosher salt and freshly-ground black pepper, and serve.
Region evidence: same dish in another source — TheMealDB: “Fried calamari” (ES)
