SEARCH
Wet Fried Calamari
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 appetizer servings
Read More
Read Less
Software
- 2 quarts peanut oil
- 1 pound squid, tubes and tentacles
- 1 large egg
- 1 cup ice water
- 1 cup all-purpose flour
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Specialized Hardware
4- to 5-quart Dutch oven
Candy/fry thermometer
Spider strainer
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 appetizer servings
Procedure
- Heat the peanut oil in a 4- to 5-quart Dutch oven fitted with a deep-fry thermometer over medium-high heat until it reaches 375˚ F. Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside.
- Whisk the egg, water, and flour together in a medium mixing bowl. In small handfuls, dip the squid in the batter, and shake off the excess. Gently lower the squid into the hot oil and cook for 1 minute. The squid will not be browned, but lightly golden in color. Using a spider strainer, remove the squid and transfer to a wire rack set over a paper towel-lined half-sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375˚ F. Serve immediately.
RELATED RECIPES
Sign Up for the Newsletter
