Calamari fritti: the method to make croccanti fuori and morbid within

Instructions:

1. Prepare the Squid: Begin by preparing the squid. If you’re using whole squid, you’ll need to clean them. Remove the head and innards, cut off the tentacles, and peel off the skin. Slice the squid bodies into rings about 1/2 inch thick. Pat the squid rings and tentacles dry with paper towels—this is an essential step for achieving that crispy coating. Excess moisture will cause the oil to splatter and prevent the batter from adhering properly.
2. Season the Flour Coating: In a large bowl, combine the all-purpose flour with the cornmeal (if using), salt, black pepper, garlic powder, and paprika or chili flakes. The flour and cornmeal mix will help create a light yet crispy crust. You can adjust the seasoning to your taste by adding a pinch of cayenne pepper for heat or more garlic powder for extra flavor.
3. Coat the Squid: Dredge the squid rings and tentacles in the flour mixture. Toss them gently to coat evenly, ensuring every piece is well-covered. Shake off any excess flour to prevent clumping. For extra crunch, you can double-coat the squid by dipping it back into the flour mixture after the first coating, but be sure to shake off excess flour each time.
4. Heat the Oil: In a large, deep skillet or a pot, heat vegetable oil over medium-high heat. The oil should be deep enough to fully submerge the squid rings (about 2 inches). Test the temperature by dropping a small amount of flour into the oil—if it sizzles immediately, the oil is ready. The ideal frying temperature is around 350°F (175°C).
5. Fry the Calamari: Carefully place the coated squid rings and tentacles into the hot oil. Fry in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy calamari. Fry for about 2-3 minutes or until golden brown and crispy. The squid will cook very quickly, so be sure to watch them closely to avoid overcooking. Overcooked squid becomes rubbery, so timing is essential to keeping them tender on the inside.
6. Drain and Serve: Once the calamari is crispy and golden, remove it from the oil using a slotted spoon and place it on a paper towel-lined plate to drain excess oil. Immediately season with a pinch of salt while they’re still hot.
7. Garnish and Serve: Serve the calamari fritti hot, garnished with fresh parsley and a squeeze of lemon juice. The lemon will add a refreshing zing that cuts through the richness of the fried squid. Pair it with a simple dipping sauce like marinara, aioli, or lemon butter for extra flavor.

Tips for Perfect Calamari Fritti:

• Use Fresh Squid: For the best results, always use fresh squid. While frozen squid can be used, fresh squid provides superior flavor and texture. When buying squid, look for firm, translucent flesh and avoid squid with a strong, fishy smell.
• Pat the Squid Dry: Removing excess moisture from the squid before frying ensures that the batter sticks well and crisps up perfectly. This step also prevents oil splattering.
• Don’t Overcrowd the Pan: Fry the calamari in small batches. Overcrowding will lower the oil temperature, leading to soggy calamari instead of the crispy texture you want.
• Monitor the Oil Temperature: Keep the oil at the right temperature (around 350°F). If the oil is too hot, the calamari will burn before cooking through; if it’s too cold, the coating will become greasy and soggy.
• Serve Immediately: Calamari fritti is best enjoyed immediately after frying. The crispy texture is at its peak when fresh, so try to serve it right away.

Why This Method Works:

• The Flour and Cornmeal Coating: The combination of flour and cornmeal creates a light yet crispy exterior that holds up well during frying. Cornmeal adds extra crunch, giving the calamari a delightful texture.
• Quick Frying: The quick frying process seals in the tender, moist texture of the squid while creating a crisp, golden crust. Calamari only needs a few minutes in the hot oil to cook perfectly, which is key to ensuring it remains tender inside.
• Perfect Timing: With just a few minutes of frying, you avoid overcooking the squid, which can result in a tough, rubbery texture. The key is to keep an eye on the frying time and take the calamari out as soon as it’s golden brown.

Conclusion:

Calamari fritti is a dish that perfectly combines texture and flavor—crispy on the outside, tender on the inside. With this method, you’ll be able to recreate the ideal fried calamari at home, just like in your favorite Italian restaurants. The key lies in proper preparation, careful frying, and the perfect balance of coating. Serve these delicious bites with a squeeze of lemon or a dipping sauce for a delightful treat that will impress your family and friends. Enjoy your croccanti fuori and morbidi dentro calamari fritti!