I hardly ever make these as they always seem a bunch of work. I know you can buy the freezer rings and do it that way, but fresh is so much better. As our local supermarkets and fish markets always have fresh squid at budget friendly prices, it seems a shame not to buy fresh. So, when I was in the supermarket this morning I stopped by the fish counter and got a fresh squid.
When it came time to prepare it, it was not as fussy as I remembered. Cleaning squid is quite easy, in fact much easier than many fish. So, if you do love calamari and have available fresh squid on your doorstep, they are worth making. They are so tender and crispy on the outside. The freezer kind can often be chewy and not so nice. These are anything but chewy.
Many people prefer dipping sauces with fried calamari. I am old fashioned and just love them with lemon wedges which is what we served them with today.
Click into the gallery below to see the step by step!
Makes about 20 calamari rings
I Fresh squid, 1lb/500 grams
3/4 Cup/95 grams of flour
1/2 Cup/120 ml of water
Salt and pepper to taste
Pinch of paprika
Vegetable oil for frying
Lemon wedges to serve
The first thing you have to do is clean and prepare your squid. Not as time consuming or as messy as you may think. Put you hand inside the squid and pull out the insides. It should come out quite easily. You may need to give a few good scrapings to get it all out. Then you will notice a long thin bone inside the squid. Start to pull it away from the flesh and it should come out quite easily. Once you have done this, remove the head and discard it. The tentacles should still be in tack. You can cut these from the end of the squid and cook them or discard them. They taste just as nice. The next thing to remove are the fins. Just simply cut them off. Put the squid in the sink and give it a good rinse with cold water. Now you have one squid ready to cut into rings. Cut the squid into about 1/4 inch thick rings.
Make your batter by mixing the flour and water together. Season with paprika, salt and pepper.
Heat your oil in a heavy bottomed skillet a few inches up the sides of the pan. Dredge each ring in the batter and fry in batches. It will only take about a minute for each batch to cook. Watch them closely as they cook fast. Remove and drain on paper towels. Repeat for all calamari rings. Serve with sauce of your choice or lemon wedges.
Click the downloadable link below to print recipe!
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