Crispy Fried Calamari with Lemon & Chili Salt

By Sprig Originals ✓ · cooked up in Sprig

Golden rings of squid in a light flour-and-semolina dredge, fried hot and fast so they stay tender inside and shatteringly crisp outside. It is the plate everyone fights over at a seaside trattoria, and it takes under 15 minutes at the stove once your oil is up to temperature. Finish with lemon, parsley and a pinch of chili salt.

Ingredients

• 1.5 lb cleaned squid, tubes and tentacles
• 1 cup whole milk

• 1 cup all-purpose flour
• 1/2 cup fine semolina flour
• 1 tsp fine salt
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 6 cups vegetable oil, for frying

• 1 tsp flaky sea salt
• 1/2 tsp red pepper flakes
• 2 tbsp chopped flat-leaf parsley
• 1 lemon, cut into wedges

Instructions

1. Slice the squid tubes crosswise into 1/3-inch rings and halve any large tentacle clusters. Put everything in a bowl with the milk, cover, and let sit 15 minutes in the fridge (this tenderizes and helps the dredge stick). Meanwhile, stir the flaky salt and red pepper flakes together in a small bowl for the finishing salt.
2. Pour the oil into a deep, heavy pot so it comes no more than one-third up the sides — never more than halfway. Clip on a thermometer and heat over medium until the oil reaches 375°F (190°C), about 10 minutes. Safety note: keep the pot on a back burner with the handle turned in, keep water and children away from the oil, and never leave it unattended. If the oil ever smokes or sputters violently, turn off the heat and let it settle; if it catches fire, smother with a metal lid — never water.
3. Whisk the all-purpose flour, semolina, fine salt, garlic powder and black pepper in a wide bowl. Set a wire rack over a baking sheet next to the stove.
4. Lift a handful of squid out of the milk, letting excess drip off, and toss it in the flour mixture until evenly coated. Shake off the loose flour in a sieve or your hands — dry, thin coating fries crispest.
5. Fry in 4 batches, dropping the pieces in one at a time so they do not clump. Each batch takes 90 seconds to 2 minutes, until pale gold and crisp; do not go longer or the squid turns rubbery. Lift out with a spider or slotted spoon onto the rack.
6. Between batches, let the oil climb back to 375°F (190°C) before adding more squid — usually about 1 minute. Sprinkle each finished batch lightly with the chili salt while it is still hot.
7. Pile the calamari on a warm platter, scatter with parsley, and serve immediately with lemon wedges for squeezing.

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Nutrition (per serving, estimated)

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