The best calamari are crispy on the outside and tender on the inside. This requires a thin coating of the flour mixture and then quick-frying in oil at the proper temperature. Enjoy it as is, with a squeeze of lemon or with Basil Aïoli Dipping Sauce (below).
HANDS-ON TIME
35 minutes
TOTAL TIME
35 minutes
MAKES
6 servings
INGREDIENTS
675 g fresh or thawed frozen squid
8 cups canola, safflower or other vegetable oil
½ cup all-purpose flour
¼ cup cornstarch
½ tsp cayenne pepper
½ tsp sea salt or salt
1 lemon, cut in wedges
DIRECTIONS
Holding squid tube, pull off head and tentacles; set aside. Rinse tubes under cold water, rubbing off purplish skin. Pull out and discard “pen” (clear long plastic-like skeleton) from centre of each tube.On cutting board, pull off and discard fins from tubes.
Cut off and discard eyes and head from tentacles, keeping tentacles attached to ring on top; squeeze hard beak from centre of tentacles and discard. Cut tubes crosswise into ½-inch (1 cm) wide rings; pat dry. Pour oil into wok or deep heavy-bottomed saucepan; heat until deep-fryer thermometer reads 375°F (190°C).
Meanwhile, in large plastic bag, shake together flour, cornstarch and cayenne. All at once, add tentacles and rings to flour mixture; shake to coat. Transfer to sieve; lightly shake off excess flour mixture.
Working in batches, fry calamari until golden, 1 to 1½ minutes per batch. Using slotted spoon, transfer to paper towel–lined plate; let drain.
Sprinkle with salt just before serving with lemon wedges.
NUTRITIONAL INFORMATION, PER SERVING: about 326 cal, 19 g pro, 20 g total fat (2 g sat. fat), 17 g carb, trace fibre, 265 mg chol, 180 mg sodium. % RDI: 4% calcium, 9% iron, 1% vit C, 12% folate.
BASIL AÏOLI DIPPING SAUCE
In food processor, pulse together ¼ cup lightly packed fresh basil leaves; 1 clove garlic, pressed or minced; 2 tbsp extra-virgin olive oil; 2 tsp lemon juice; and 1 tsp anchovy paste until smooth. Blend in ½ cup mayonnaise.
MAKES about ½ cup.
TIP FROM THE TEST KITCHEN
No deep-fryer thermometer? If the oil is hot enough, it should bubble vigorously after you drop in 1 piece
of floured calamari, and the calamari should turn golden in 1 to 1½ minutes.
