Fried calamari
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. In fried calamari, Squid, Plain Flour and tblsp Capers are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Cut the squid into rings about ½cm thick. Tip the flour into a freezer bag and season well. Add the capers, then give everything a good shake to mix together. Tip the squid into the bag, then shake again until all the rings are well coated. Mix together the garlic and mayonnaise, then place in a serving bowl.
- 2Pour some oil into a large pan until it comes about 7cm up the sides, but the pan is no more than a third full. Place over a medium heat and let the oil warm up. To test that the oil is ready, place a small piece of bread in the pan – it should sizzle when it touches the oil.
Nutrition
- Calories
- 296
- Protein
- 5.1g
- Carbs
- 39.1g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
To stop the coating from separating, ensure you pat the calamari rings thoroughly dry with kitchen paper before flouring. A quick fry in very hot, deep oil will guarantee a crisp texture on the outside and a tender middle. For a kosher-friendly alternative for a family supper, replace the calamari with strips of sole or tilapia.
Culinary reasoning
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. In fried calamari, Squid, Plain Flour and tblsp Capers are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.