Crunchy, tender, and delicious! This recipe for baby calamari is easy to follow and produces perfectly crispy results every time. The key is to use a high heat oil and to not overcook the calamari. Serve with lemon juice and enjoy!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Baby Calamari
Servings: 4 People
Ingredients
- ½ Kg Baby Calamari
- 200 g All-Purpose Flour
- 2 tbsp Dry Coriander , ground
- 3-4 litres Seed Oil , like Rapeseed (Corn Oil will also do)
- 1 tsp Sea Salt
- ½ tsp Freshly ground White Pepper
Instructions
- Use a large pot or high wall frying pan and pour in it the oil. Place on high heat and insert a thermometer aiming for 190°C. If you don’t have a thermometer, you can test the oil temperature by adding a small piece of bread to the oil. If the bread browns in about 30”, the oil is ready.
- Pat dry for crispier calamari.
- Use a flat dish to add the flour along with the salt, pepper and the coriander. Mix well and dredge in them a handful of the baby calamari. Then place them in a fine sieve, shake couple of times to remove the excess flour, and dip in the hot oil. Immediately we use a slotted spoon to give them a good stir in order Not to stick between them.
- Cook for couple of minutes until nicely lightly browned and remove from the pot with the use of the same slotted spoon onto parchment paper to get rid of the excess oil. Leave them on the paper for few minutes and then place in your serving dish while we repeat the same process for the rest of the calamari. Be careful not to overcook them as this is a common mistake leading to tough and rubbery calamari.
- Avoid pouring on them any lemon juice as they will get soft but instead enjoy the calamari once removed from the pot and only while you eat them to pour on them the lemon juice.
