Fried Squid

Fried squids

Prep Time: 20 min

Cooking Time: 10 min

Number of Servings: 4

Ingredients

• Squid: 800 gr
• Flour 00: 200 gr
• Fine Salt: j.e.
• Peanut oil: 1 l.   

Preparation

Start by cleaning the squids: rinse them under plenty of running fresh water, then gently remove the head from the mantle with your hands. Once the head is extracted, always with your hands, look for the transparent cartilage pen in the mantle and gently pull it out.

Pass the squid again under running water, wash it thoroughly and help yourself with your hands to extract the entrails from the mantle.

Then go to remove the outer skin: cut the final part of the coat with a knife, just enough to take a flap of the skin, and pull away completely the coating with your hands or helping you with a knife.

To finish cleaning the mantle, always with a small knife, remove the fins.

Cut the cloak into rings with a thickness of 0.5 cm or alternatively you can make thin strips: open the cloak to book, with a knife cut into the final part, divide it in half and cut strips.

Take the tentacles and remove the central tooth by opening them outwards with your hands and pushing up the central part (ie the mouth), then put it all in a colander to remove excess water.

Now take care of the breading: spread the flour on a tray, then arrange the squid rings, stirring them so that the breadcrumbs adhere well on all sides. Pass them in a colander, so that they lose excess flour.

Put a large pot on the stove with the frying oil, checking that the temperature reaches 170 ° with the help of a kitchen thermometer. At this point fry the breaded rings a few at a time for 3-4 minutes, until they are golden and crispy.

Drain them with a skimmer and place them on a tray lined with absorbent paper to drain the excess oil.

Season to taste and serve your calamari fry at the moment very hot.