Golden Fried Calamari Rings — Calamari Fritti Dorati Veneziani
The Venetian fritto of fresh calamari rings and tentacles dipped in seasoned flour, fried in hot oil until shatteringly golden, served piled high with lemon wedges, sea salt, and a scatter of fried parsley.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 440g calamari rings and tentacles in 240ml whole milk for 10 minutes. Drain thoroughly and pat completely dry with kitchen paper. Season with 0.5 tsp fine sea salt and 0.25 tsp black pepper. Mix 160g plain flour, 40g semolina, 0.5 tsp fine sea salt, 0.25 tsp black pepper, and cayenne in a shallow bowl.
Fry 1
Heat 600ml olive oil in a wide deep pan over medium-high heat for 3–4 minutes until it reaches 180°C (test with a flour pinch—it should sizzle and rise immediately). Carefully drop 10g parsley sprigs into the oil and fry 15 seconds until translucent and crisp. Lift onto kitchen paper.
Fry 2
Toss dried calamari in the seasoned flour, pressing the coating onto every surface. Shake off excess in a sieve. Fry in two batches for 90 seconds each over medium-high heat until shatteringly golden and crisp at the edges. Lift onto kitchen paper to drain.
Plate
Divide hot calamari between two warm plates. Sprinkle each with flaky sea salt and 1 tbsp chopped parsley. Scatter fried parsley sprigs over the top. Serve immediately with lemon wedges alongside for squeezing at the table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.