Ingredients
1 lb squid, whole, cleaned and sliced into thin rings
2 cups all-purpose flour
3 eggs, beaten
5 tbsp semolina flour, for coating
vegetable oil, for frying
salt and pepper, to taste
Preparation
Transfer the squid rings into a plate. Pat them dry with a paper towel before coating.
In a large pot, pour the vegetable oil at least several inches deep. Make sure it will submerge the squid when frying. Heat the oil over medium high heat and wait for the oil to get hot.
Set up a breading station for the calamari. Get 3 bowls and place the all purpose flour in the first one, beaten eggs in the second, and semolina flour in the third bowl.
Season the all purpose flour and the eggs with a pinch of salt and pepper.
Dredge the squid in the flour first and shake off any excess by tapping the pieces a few times. Then, dip the squid into the eggs, shaking off any excess. Lastly, coat the squid ring with the semolina flour.
Repeat the process for the remaining pieces of the squid.
Fry the squid in the hot oil for 4 to 5 minutes or until golden brown and crispy.
Remove the calamari rings and place on a paper towel lined plate or a wire rack. Pat any excess oil off with a paper towel.
Season with salt and pepper as preferred, then serve with a side of dipping sauce and a lemon wedge on the side. Enjoy!
What’s In Our Calamari Fritti (Italian Fried Calamari)?
Tips for Making Italian Calamari Fritti
Frequently Asked Questions
