I LOVE Calamari (deep fried squid rings)!
They are my downfall! Could eat them all day non-stop.
Some people are chocoholics, some people are addicted to crisps, cheese, nuts, you name it!
For me it's Calamari!
And to top it all, I am in a country where good quality squid is readily available at a reasonable price AND the squid rings are already sliced for you.
I am very fussy with my batter. It has to have a hint of garlic and be extra crispy.
And for those of you out there who think calamari is far too chewy or stringy, let me tell you, you have been served the wrong stuff!
I discovered the secret for perfect, tender calamari from a Roman friend.
Simply marinate the squid in milk for 2 to 3 hours before battering them!
So here's my midweek confession that I had to share, simply because, although I made these on Saturday, I am already craving them again!!!
So tell me what is your food downfall/addictions?
Simple Tender Calamari
Squid/Calamari rings (as many as you want, depending on how many your serving)-if you buy the squid, clean it by removing the insides and the bone and cut them into rings. You could also use the tentacles
Salt and pepper to season
Lemon wedges to serve
Place the squid rings in a bowl and cover them well with the milk.
Place in the fridge for 2 to 3 hours.
Remove the squid from the fridge 5 to 10 minutes prior to cooking.
Place equal measures of semolina flour, bread crumbs and plain flour in a large bowl.
Add garlic powder to taste and season well with salt and pepper.
Heat the oil in a pan to optimum frying temperature, as you would with chips/french fries.
Dip the rings straight from the milk into your flour mix, shake well and place in the hot frying pan.
Avoid overcrowding the pan or the temperature of the oil will go down.
Fry for 2 minutes or until the batter has turned golden, not brown.
Remove and place on some kitchen paper and serve hot with lemon wedges.
Drooling already!! Really hope you try these!
Just had to see it again, one last time!!