Fried Calamari Recipe
Since the crispy calamaris are mostly eaten during the summer vacations, when you come back from the vacation towards the end of the summer, one asks why we don't cook calamari at home. On a whim, they go to the fisherman or the supermarket and buy calamari. They come home, fry the calamaris and understand why they don't fry calamari at home. The main ingredient is expensive, the cooking process is painful, the frying process makes the kitchen dirty, and the calamaris are often rubbery.
There are things that I cannot help with in this process, and there are those that I can help. For example, I cannot do anything about the price of the main ingredient, namely calamari. Even in Spain, which we can call calamari paradise, calamari is not cheap. It is possible to facilitate the making process with a detailed and not confusing recipe. Unfortunately, there is nothing I can do to prevent the kitchen from getting dirty. My biggest help will be in not making the calamaris rubbery.
Calamari, as I explained in the calamari with tomato sauce recipe, is an ingredient that is prone to being rubbery by nature. In order to prevent this, you need to either cook the calamari for a long time as in calamari with tomato sauce recipe or rub it first as in this fried calamari recipe (you can think of it as the effect of beating the meat), then marinate for a long time, in short, you need to follow the recipe step by step.
However, as with any frying process, there are some things you should pay attention to. First of all, you need to fully preheat the oil. This ensures that the fried thing starts cooking immediately without absorbing oil and becomes crispy. Never use constant temperature. Decrease it when necessary, and increase when necessary. While everything is going well, the oil may get hot and start to burn the outside of the thing you are frying before it is cooked. Decrease the heat if the color change happens sooner than it should be. On the contrary, if the color change takes a long time, increase the heat.
In order for the calamaris not to lose their crispness after frying, it would be good to take the fried calamaris into a strainer or grill instead of a paper towel-lined plate and ensure that there is air flow under them. In addition to this, serving it without wasting time will allow you to eat calamaris in their most crispy and most enjoyable state. Finally, don't forget to prepare the tarator sauce, which is a must for the squid pan, before you start frying the squids.
Enjoy the recipe...
- 1 kg of raw sliced calamari,
- 200 ml mineral water,
- 1 tablespoon of sugar,
- Oil for frying.
- Wash and drain the calamari slices and take them into a deep bowl,
- Add sugar and rub them with both hands for five minutes,
- Pour mineral water over and mix it,
- Cover the bowl with cling film and put it in the fridge and let it rest overnight,
- The next day, strain them well with a strainer,
- Sprinkle salt on them and mix well,
- Heat plenty of oil in a pan,
- Dip the squids in flour one by one, shake the flour well, place them in hot oil and fry them on both sides.