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Calamari Fritti

Serves 4 to 6 Appetizer seafood, Appetizers

Calamari Fritti

Calamari Fritti is a beloved staple in the coastal regions of Campania and Sicily, where the abundance of fresh seafood is celebrated in home kitchens and seaside trattorias alike. This dish captures the essence of Mediterranean simplicity, where the ingredients speak for themselves, and tradition dictates the approach: generous olive oil, a sprinkle of coarse sea salt, and a pile of golden, crispy calamari shared among family and friends.

A perfectly fried calamari should be crisp on the outside while tender within, kissed with the brightness of fresh lemon juice and the herbal notes of flat-leaf parsley. The contrast of textures and the balance of flavors create a delightful experience that is both comforting and invigorating, a true homage to the sea's bounty.

Ingredients

  • 700 gcalamari — cleaned and cut into rings
  • 200 g00 flour
  • 800 mlvegetable oil — for frying
  • 2lemons — cut into wedges
  • 3 tbspflat-leaf parsley — chopped
  • to tastecoarse sea salt

Method

  1. Start by cleaning the 700 g of calamari. Rinse them under cold water, then pat dry with a paper towel. Slice the calamari into 1 cm rings, ensuring they are uniform in size for even cooking. Set aside on a clean plate.
  2. Prepare the coating by placing 200 g of 00 flour into a shallow dish. This flour will give the calamari a light, crisp texture. Season the flour with a pinch of coarse sea salt to enhance the flavor.
  3. Pour 800 ml of vegetable oil into a large, deep frying pan or pot. The oil should be about 5 cm deep to allow the calamari to fry evenly. Heat the oil over medium-high heat until it reaches 180°C. You can test the temperature by dropping a small piece of bread into the oil; it should sizzle and turn golden brown in about 30 seconds.
  4. While the oil is heating, dredge the calamari rings in the seasoned flour, ensuring each piece is well-coated. Shake off any excess flour to prevent clumping and ensure a light coating.
  5. Once the oil is hot, carefully add the calamari rings in small batches to avoid overcrowding, which can lower the oil temperature. Fry the calamari for about 2-3 minutes, turning occasionally, until they are golden brown and crisp. The calamari should be tender inside with a crunchy exterior.
  6. Use a slotted spoon to remove the fried calamari from the oil, allowing any excess oil to drain back into the pan. Transfer the calamari to a plate lined with paper towels to absorb additional oil.
  7. Finish the dish by sprinkling the fried calamari with more coarse sea salt to taste. Chop 3 tbsp of flat-leaf parsley and scatter it over the calamari for a fresh, herbal note. Serve immediately with wedges from 2 lemons, allowing diners to squeeze fresh juice over their portions for a bright, tangy contrast.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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