Fried Squid
or 'Calamari Fritti' (gf)
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500 gms (1 LB.) TENDERISED squid, heads with body cut into rings
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1 cup buttermilk
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4 Tbsp potato starch
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1 Tbsp rice flour
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A pinch of sea salt
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Freshly ground pepper to taste
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In this recipe the potato starch gives crips texture while rice flour creates an exceptional crunchy outer layer.
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Use a 2 QT pot and 2 inches of oil -enough to float the food.
Heat the oil to 340ºF (170ºC). Use a thermometer.
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Serve with lemon wedges so you can squeeze the fresh juice over the fried squid. Lemon juice helps with digestion and adds a brightness.
Garnish with chopped parsley and offer Aioli and Chipotle Aioli for dipping.
MOST IMPORTANTLY - DON’T DRINK AND FRY!
80% of accidents happen in the home, and 90% of those ACCIDENTS involve alcohol.
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PLUS BE SURE TO:
• Remove combustible items around the stove.
• Do not put water in hot oil. Wipe all excess liquid off utensils or they will spit and pop.
• NEVER leave your cooking unattended. Oil begins to burn at 400F and ignite at 500F.
• If you need to leave your kitchen, turn off the stove. SERIOUSLY!