Makes 6 small-bite servings

Any place where squid swim you will find a different version of fried calamari. Be sure to rinse and dry the squid thoroughly before seasoning it. You can use both the tubes and the tentacles, but you may want to fry them separately. Sprinkle with sea salt and serve with lemon wedges. Keep it simple and let the calamari speak for itself.

Ingredients

  • 2 lb squid, cleaned and cut crosswise into rings
  • 6 large egg whites, beaten
  • Salt, to taste
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 5 cups olive oil for frying
  • 1 lemon, cut into 8 wedges

Directions

  1. Soak the squid in the egg whites and 1/4 teaspoon of salt for 10 minutes. Drain the squid in a colander.
  2. Combine the cornstarch with the flour. Dust the squid with the mixture and shake off any excess. The squid rings should be fully, but lightly, covered.
  3. In a deep fryer or large, heavy-bottomed pot over medium-high heat, heat the oil to 350°F. Line a plate with paper towels. Carefully place the squid into the oil and fry, in batches to avoid overcrowding the pot, until golden, about 1 minute. Transfer to the paper towel-lined plate to drain briefly.
  4. Give the squid another light sprinkling of salt and serve immediately with the lemon wedges.

CIA FOODIES

Fried Calamari

Makes 6 small-bite servings Any place where squid swim you will find a different version of fried calamari. Be sure to rinse and dry the squid thoroughly before seasoning it. You can use both the tubes and the tentacles, but you may want to fry them separately. Sprinkle with sea salt and serve with lemon wedges. Keep it simple and let the calamari speak for itself.

Ingredients

  • 2 lb squid, cleaned and cut crosswise into rings
  • 6 large egg whites, beaten
  • Salt, to taste
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 5 cups olive oil for frying
  • 1 lemon, cut into 8 wedges

Directions

  1. Soak the squid in the egg whites and 1/4 teaspoon of salt for 10 minutes. Drain the squid in a colander.
  2. Combine the cornstarch with the flour. Dust the squid with the mixture and shake off any excess. The squid rings should be fully, but lightly, covered.
  3. In a deep fryer or large, heavy-bottomed pot over medium-high heat, heat the oil to 350°F. Line a plate with paper towels. Carefully place the squid into the oil and fry, in batches to avoid overcrowding the pot, until golden, about 1 minute. Transfer to the paper towel-lined plate to drain briefly.
  4. Give the squid another light sprinkling of salt and serve immediately with the lemon wedges.

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