top of page
Fried Squid
or 'Calamari Fritti' (gf)
Fried-Squid.jpg

  •  500 gms (1 LB.) TENDERISED squid, heads with body cut into rings
     

  • 1 cup buttermilk
     

  • 4 Tbsp potato starch
     

  • 1 Tbsp rice flour
     

  • A pinch of sea salt
     

  • Freshly ground pepper to taste

In this recipe the potato starch gives crips texture while rice flour creates an exceptional crunchy outer layer.

Use a 2 QT pot and 2 inches of oil -enough to float the food.

 

Heat the oil to 340ºF (170ºC). Use a thermometer.

Serve with lemon wedges so you can squeeze the fresh juice over the fried squid. Lemon juice helps with digestion and adds a brightness.

 

Garnish with chopped parsley and offer Aioli and Chipotle Aioli for dipping.

MOST IMPORTANTLY - DON’T DRINK AND FRY!

80% of accidents happen in the home, and 90% of those ACCIDENTS involve alcohol.

PLUS BE SURE TO:

• Remove combustible items around the stove.

• Do not put water in hot oil. Wipe all excess liquid off utensils or they will spit and pop.

• NEVER leave your cooking unattended. Oil begins to burn at 400F and ignite at 500F.

• If you need to leave your kitchen, turn off the stove. SERIOUSLY!

bottom of page