Today we made fried squid or fried calamari. While eating it I wondered if 1 1/2 pounds was too much for only three people. Then I stopped thinking because I could only focus on this crispy and scrumptious snack… so we ate everything.
Adapted from Saveur Magazine, Issue 129
- 2 cups plus 1 tsp. extra-virgin
- olive oil
- 1 cup canola oil
- 1 cup all-purpose flour
- 1⁄4 cup cornstarch
- 2 tbsp. corn meal
- 1/2 tsp. cayenne pepper
- 1⁄2 tsp. sugar
- Kosher salt and freshly ground black pepper, to taste
- 1 1⁄2 lb. squid, cut into 1⁄2″ rings
- Lemon wedges or marinara sauce, for serving
Pour 2 cups olive oil and the canola oil into a 4-qt. saucepan and heat over medium-high heat until a deep-fry thermometer reads 330°.
Meanwhile, combine the flour, cornstarch, corn meal, cayenne, sugar, and salt and pepper in a medium bowl. Working in 4 batches, add the squid. Toss to coat. Shake off excess flour, transfer to oil, and fry, stirring, until crunchy, 2–3 minutes. Using a slotted spoon, transfer the squid to a rack set over a baking sheet and season with salt.