Crispy Fried Calamari with Lemon-Garlic Yogurt

By Sprig Originals ✓ · cooked up in Sprig

Tender calamari rings in a light semolina-flecked flour coat, deep-fried at 350°F until pale gold and shatteringly crisp, then piled onto a plate with lemon wedges and a cold garlicky yogurt dip. Twelve ingredients, under half an hour, and it tastes like a seaside taverna.

Ingredients

• 1.5 lb frozen calamari rings, thawed
• 1 cup all-purpose flour
• 1/3 cup fine semolina (or cornstarch)
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1.5 tsp fine salt, plus more for finishing
• 1/2 tsp black pepper
• 6 cups neutral oil for frying (sunflower or canola)
• 2 lemons (1 juiced, 1 cut into wedges)

• 1 cup Greek yogurt
• 1 clove garlic, grated
• 2 tbsp chopped fresh parsley

Instructions

1. Tip the thawed calamari into a colander, rinse briefly, then spread on a double layer of paper towel and pat very dry on both sides. Wet calamari spits violently in hot oil, so take a full minute over this and blot again just before frying.
2. Stir the Greek yogurt with the grated garlic, half the parsley, 1 tablespoon of the lemon juice and a pinch of salt. Refrigerate until serving.
3. In a wide bowl, whisk together the flour, semolina, garlic powder, oregano, 1.5 tsp salt and the black pepper.
4. Pour the oil into a deep, heavy pot so it comes no more than one-third up the sides — never higher. Heat over medium to 350°F (175°C) on a thermometer; a pinch of the flour mix should sizzle briskly on contact. Keep a lid nearby to smother any flare-up, keep children and pets out of the kitchen, and never move a pot of hot oil.
5. Working with a handful at a time, toss the calamari in the flour mixture, shake off the excess in a sieve, and lower gently into the oil. Fry in 4 or 5 small batches, about 2 minutes each, until pale gold and crisp — any longer and they toughen. Let the oil return to 350°F (175°C) between batches.
6. Lift each batch out with a spider or slotted spoon onto a paper-towel-lined tray and season immediately with a little salt.
7. Pile the calamari onto a platter, squeeze over the remaining lemon juice, scatter with the rest of the parsley and serve hot with lemon wedges and the chilled yogurt dip.
8. Cool the oil completely before straining and discarding or storing it.

Chef's tips

Nutrition (per serving, estimated)

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