To fry calamari, it’s important to clean and prepare it properly, cut it into even rings, and dry it before dredging or soaking it. Use light oils like peanut or vegetable oil and make sure the oil is hot enough. Cook for only a minute and remove when the color is pale golden. Drain on a mesh cooling rack or paper towels and season with salt or pepper while still hot.
While there are several recipes that dictate unique calamari dishes, there are some tips and tricks that are generally constant. Before frying calamari, it’s important to make sure the calamari is cleaned and prepared properly, and that all necessary equipment is available. Mishandling of hot oil can not only ruin attempts at deep-frying calamari, it can also be dangerous, so setting up a safe and effective cooking station is also key to success.
Starting with properly cleaned and prepared calamari is an important tip to remember when frying calamari. Squid can often be purchased from the market or seafood store already cleaned and washed, usually with the tentacles removed. If the squid is still whole, the fishmonger may be willing to clean one on site at the customer’s request. Purchasing calamari that’s ready to cook is wise because it eliminates an extra step and can make deep-fried calamari less intimidating, especially for beginners.
Cleaned squid usually comes in the form of whole bodies and bunches of tentacles. To fry squid, the bodies should be cut into thin rings about a finger’s width wide, and the sprawling clusters can be left whole. The exact width of the rings can be left to personal discretion, but it’s important that the rings are cut evenly so that they’re all close to the same size to ensure an even cooking time. Some recipes for frying calamari simply dredge the rings and tentacles in flour and spices, while others call for liquids or a batter. Either way, it’s important to dry the calamari before dredging or soaking the pieces because excess moisture can keep the crust from sticking and cause cooking oil splatter.
Light oils such as peanut oil or vegetable oil are ideal for frying calamari because they don’t impart an overpowering flavor and they heat to high temperatures without smoking. It is essential that the oil reaches the temperature specified by the recipe because oil that is not hot enough will absorb into the calamari, making it soggy and greasy rather than brown and crunchy. Whether your cooking station is set up for frying or frying, a thermometer designed for immersion in oil will help ensure the desired temperature is reached. A heavy-bottomed pot or pan such as a Dutch oven or cast iron skillet will be able to withstand the high heat of the oil and is therefore ideal for frying calamari.
Calamari can only be cooked for a very short amount of time, usually about a minute, or it becomes tough and rubbery. Frying calamari until it reaches a deep golden brown usually means the calamari is overcooked. Instead, the color of the squid should only reach a pale golden color before being removed from the oil. After you’ve removed the squid rings and tentacles from the cooking oil, it’s generally a good idea to dump them onto a mesh cooling rack or atop paper towels to remove any excess oil. Immediately after removing from the oil while the calamari is still hot, it’s also the best time to add any last-minute seasonings like salt or pepper.
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