Ingredients:

  • 5 lbs (680g) Fresh or Frozen Calamari (tubes and tentacles), cleaned and patted very dry
  • 1 teaspoon Salt (for seasoning squid)
  • 1 cup (120g) All-Purpose Flour
  • 1/2 cup (60g) Fine Semolina Flour or Cornstarch
  • 1 teaspoon Fine Sea Salt (for dredge)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Lemon Zest (finely grated)
  • 1/2 teaspoon Baking Powder
  • Approx. 4 cups High Heat Neutral Oil (Canola, Vegetable, or Peanut) for frying
  • 4 Fresh Lemon Wedges, for serving
  • 1 tablespoon Fresh Parsley, finely chopped (optional garnish)

Instructions:

  1. Prepare the Squid: If frozen, thaw completely and pat all moisture out using paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole. Place squid in a bowl, season lightly with 1 tsp salt, and set aside.
  2. Make the Dry Dredge: In a medium bowl, thoroughly whisk together the all-purpose flour, semolina/cornstarch, salt, pepper, lemon zest, and baking powder.
  3. Heat the Oil: Pour oil into a Dutch oven to a depth of about 2 inches. Attach a deep-fry thermometer and heat the oil precisely to 375°F (190°C). Allow the temperature to stabilize.
  4. Coat the Calamari: Working in small batches (no more than 1/3 of the total amount), toss the seasoned squid thoroughly in the dry dredge until every piece is coated. Shake off any excess flour.
  5. Fry in Batches: Carefully lower the coated calamari into the hot oil using a skimmer or spider strainer. Do not overcrowd the pot, as this will lower the oil temperature too much.
  6. Monitor and Cook: Fry for only 1.5 to 2.5 minutes until the calamari is crisp and turns a pale golden colour. Remove immediately to avoid toughness.
  7. Drain and Season: Quickly transfer the cooked calamari directly onto a wire cooling rack set over paper towels. Immediately sprinkle lightly with an extra pinch of fine salt while hot.
  8. Repeat: Allow the oil temperature to return to 375°F (190°C) before adding the next batch. Repeat steps 4 through 7 until all the calamari is cooked.
  9. Serve: Toss lightly with chopped parsley (if using) and serve immediately alongside fresh lemon wedges for squeezing.