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Fried Calamari
Makes about 4 servings
vegetable oil for frying
2½ pounds cleaned calamari, including some tentacles
2 cups unbleached, all-purpose our
1 tablespoon nely chopped parsley
1 teaspoon granulated garlic
1 teaspoon each: kosher salt and freshly ground pepper
marinara sauce for dipping
fresh lemon wedges for garnish
Rinse and drain the calamari; place on thick layers of paper
towels, pressing and blotting them completely dry with
another layer of paper towels on top. Cut the bodies into
½-inch rings, and cut tentacles into halves or quarters if large.
Heat oil to 360°F in the Waring Pro
®
Professional Deep
Fryer. Preheat the oven to 500°F. Line 2 cookie sheets with
a triple thickness of paper towels.
Place the our, parsley, granulated garlic, salt, and pepper in
a jumbo resealable food storage bag. Working with about a
quarter of the calamari at a time, drop calamari into the bag,
seal and shake. Squeeze the sides of the bag to completely
coat the calamari. Take care that the pieces are individually
coated and not stuck together. Remove from the bag and
place on a baking sheet lined with plastic wrap. Repeat until
all the calamari has been coated evenly with our mixture.
Gently add calamari to hot oil, about 1 to 1½ cups at a time,
trying to let all the pieces drop in separately. Do not crowd
the calamari, because crowding will drop the temperature
of the oil. The calamari will be pale golden and just cooked
in about 40 to 60 seconds. Do not overcook – they will
become tough. Lift the calamari out, using a slotted spoon
or metal skimmer, and drain in a single layer on prepared
cookie sheets. Repeat with the remaining calamari. When all
the calamari have been fried, reheat them in the 500°F oven
for several minutes. Sprinkle lightly with a little more salt,
and serve with warm marinara sauce for dipping.