This is another dish that captures life on the Mediterranean. Countries all around the sea have some version of this but what they all have in common is fresh lemon squeezed on top. There’s just something so satisfying about finger foods like this with a nice glass of whatever you like under an umbrella in the hot sun. It just screams summer and takes me back to those nostalgic days from my childhood. And I feel like that’s what most of us are after when making food right?
Serves: 4
Time: 1 hour
Ingredients
1.5 lbs Fresh Squid Calamar
1 cup Milk
1 cup AP Flour
0.5 cup Cornstarch
0.5 tsp Baking Powder
2 tsp Salt (divided)
1 tsp Black Pepper
1 tap Cayenne
1 tsp Garlic Powder
Neutral Oil (for frying)
1 Lemon
Fresh Parsley (garnish)
Red Pepper (garnish)
Instructions
First, clean each squid by separating the head from the legs. Remove the skin from the head and clean out the inside of the head. Remove the pearl from the legs and any extra long legs.
Slice the head into 3/4 inch wide tubes and place in a large mixing bowl along with the legs. Add a tsp of salt and the milk. Cover and let it sit in the fridge for at least 30 minutes. This step helps remove any “fishy” smell from the squid.
Make the flour dredge by whisking together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and cayenne. Remove the calamari from the milk and dredge in the flour mix. Be sure to coat them well.
Heat up the neutral oil in a deep heavy bottom pot until it reaches 360-380F. Drop the calamari into the oil in batches And allow them to fry for 3-5 minutes. The coating should become a nice golden brown color. Remove and place directly on a wire rack and allow them to cool.
Plate and garnish with red pepper, flaky salt, parsley, and lemon wedges.
