Calamares fritos (fried squid rings)

Calamares fritos are the favorite of Spanish seaside tapas bars: light, crisp, lemony squid. The milk tenderizes the squid, and cornstarch gives a crisp coating. The important thing is a short frying time, because overcooked squid turns rubbery.

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Method

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1. Soak the squid rings in milk for 15-20 minutes, which tenderizes them and removes any strong taste. Drain well and pat dry with paper towels. ⏱ Timer: 15 min
2. Mix the flour with the cornstarch, salt and pepper. Toss the rings in the mixture generously, shaking off the excess.
3. Heat the oil to 180 °C (a bread cube should turn golden in 30 seconds).
4. Fry the rings in small batches (so the oil does not cool down) for 1.5-2 minutes until golden and crisp. Do not fry longer, or they turn rubbery. ⏱ Timer: 1.5 min
5. Lift onto paper towels, salt immediately, and serve with lemon wedges and aioli.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Fry the squid briefly, or it turns rubbery.
• The milk soak tenderizes it and removes the fishy smell.
• Fry in small batches to keep the oil hot.
• Serve immediately, because it loses its crispness fast.

Frequently asked questions

Can frozen squid be used?

Yes, thawed and well dried.

What can replace squid?

Shrimp, fish fillet strips or cauliflower.

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