Best ever calamari
Using baby squid, this is such a simple recipe that allows the taste to shine.
Ingredients
- 400 g prepared baby squid
- 250 ml whole milk to soak squid
- 60 g cornflour gluten free
- 1 tsp salt
- 1 litre light in colour olive oil to deep fry
- homemade mayo and lemon wedges to serve
Instructions
- The day before (or at least 8 hours before) you will be eating the calamari, cut the squid bodies into 1cm wide rings. Do not discard the tentacles as they are delicious! Lay them in a shallow dish and cover with the milk. Cover and refrigerate.
- To cook: Pour the olive oil into a deep saucepan and pre heat to approx. 180°. I usually place mine on my hob at #7 (my hob goes to #9) for about 15 minutes.
- Remove the squid and discard the milk. Pat dry on kitchen paper.
- In a clean dry bowl, mix the cornflour and salt well.
- Warm a plate in preparation as you will need to fry in batches.
- Do a quarter of the squid at a time. Dust in the flour mix, shake off excess and place in the hot oil.
- Cook for 2-3 minutes until golden per batch. It does not want to be overcooked!
- Drain on kitchen paper and transfer to the warm plate. Repeat until it is all cooked.
- Serve immediately with homemade mayo (see recipe below) and lemon.
Notes
Here is the link to my super easy homemade mayo