Fried Calamari for Two
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WHY THIS RECIPE WORKS
Our fried calamari features tender, lightly springy squid encased in a crispy, lacy, golden-brown crust. Slicing the squid bodies into ¾-inch-thick rings prolonged tenderness during frying. Dipping the squid in milk helped just enough of th... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
If desired, serve the calamari with Quick Marinara Sauce for Two or Spicy Mayonnaise for Two; make the sauce before preparing the squid. Precut squid will not cook up quite as tender as whole bodies that you cut yourself, but they are acceptable. We tested this recipe with King Arthur Gluten-Free Multi-Purpose Flour, and the results were acceptable.
Set wire rack in rimmed baking sheet. Set second rack in second sheet and line with triple layer of paper towels. Heat oven to 200 degrees.
Whisk milk and salt together in medium bowl. Combine flour, baking powder, and pepper in second medium bowl. Add squid to milk mixture and toss to coat. Using your hands or slotted spoon, remove half of squid, allowing excess milk mixture to drop back into bowl, and add to bowl with flour mixture. Using your hands, toss squid to coat evenly. Gently shake off excess flour mixture and place coated squid in single layer on unlined rack. Repeat with remaining squid. Let sit for 10 minutes.
While squid rests, heat oil in large saucepan over high heat to 350 degrees. Carefully add half of squid and fry for exactly 3 minutes (squid will be golden brown). Using slotted spoon or spider skimmer, transfer calamari to paper-towel lined rack and transfer to oven to keep warm. Return oil to 350 degrees and repeat with remaining squid. Transfer calamari to platter and serve immediately with lemon wedges.