📝 About This Recipe
Transport your senses to a seaside trattoria with this quintessential Italian classic, featuring tender rings of squid enveloped in a whisper-thin, golden-shatter crust. The secret lies in the delicate balance of high-quality semolina flour and a flash-fry technique that ensures the calamari remains succulent, never rubbery. Served alongside a creamy, citrus-infused aioli, it is the ultimate expression of Mediterranean coastal dining.
🥗 Ingredients
The Seafood
- 1.5 pounds Fresh Squid (cleaned, bodies cut into 1/2-inch rings, tentacles kept whole)
- 1 cup Whole Milk (for tenderizing)
The Dredge
- 1 cup All-purpose Flour
- 1/2 cup Fine Semolina Flour (provides superior crunch)
- 1/4 cup Cornstarch (for lightness)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Oregano (crushed between palms)
- 2 teaspoons Kosher Salt (plus extra for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
Lemon Garlic Aioli
- 1/2 cup Mayonnaise (high quality)
- 2 cloves Garlic (grated into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
Frying & Garnish
- 1 quart Vegetable Oil (for deep frying)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
Rinse the cleaned squid under cold running water and pat them thoroughly dry with paper towels. Cut the bodies into 1/2-inch wide rings and leave the tentacles whole.
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2
Place the squid in a bowl and pour the milk over them. Let them soak for 20 minutes in the refrigerator; the lactic acid helps tenderize the proteins.
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3
While the squid soaks, prepare the aioli by whisking together the mayonnaise, grated garlic, lemon juice, and lemon zest in a small bowl. Cover and chill until serving.
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4
In a large, shallow bowl or a heavy-duty zip-top bag, combine the all-purpose flour, semolina, cornstarch, paprika, oregano, salt, and pepper. Mix well to ensure the spices are evenly distributed.
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5
Fill a heavy-bottomed Dutch oven or deep skillet with about 2-3 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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6
Drain the squid from the milk bath using a colander. Do not rinse them; the residual milk will help the flour mixture adhere.
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7
Working in batches, toss a handful of squid into the flour mixture. Shake well to coat every nook and cranny, especially the tentacles.
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8
Place the coated squid in a fine-mesh sieve and shake vigorously over the bowl to remove all excess flour. This prevents the oil from becoming gummy and ensures a light crust.
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9
Carefully drop the first batch of squid into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy calamari.
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10
Fry for 90 seconds to 2 minutes, or until the coating is a pale golden brown and crispy. Squid cooks very fast; overcooking will make it tough.
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11
Use a slotted spoon or spider skimmer to remove the calamari and transfer them to a wire rack set over a baking sheet. This keeps them crispier than draining on paper towels.
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12
Immediately sprinkle the hot calamari with a pinch of extra salt while the oil is still wet on the surface.
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13
Repeat the process with the remaining squid, ensuring the oil returns to 375°F between batches.
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14
Garnish the platter with fresh chopped parsley and serve immediately with the chilled garlic aioli and fresh lemon wedges.
💡 Chef's Tips
Always use a thermometer to monitor your oil; if it drops below 350°F, the calamari will absorb oil and become heavy. Dry the squid as much as possible before the milk soak to prevent the coating from sliding off. Semolina flour is the 'pro' secret—it provides a sandy, gritty texture that stays crunchy much longer than standard flour. Never cover the fried calamari with a lid or foil while serving, as the steam will turn the crispy coating soggy in seconds. If you like heat, add a pinch of cayenne pepper or red chili flakes to the flour dredge.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a dry Vermentino to cut through the richness of the fry. Serve alongside a simple arugula salad with shaved Parmesan and a balsamic glaze. Offer a side of warm marinara sauce for those who prefer a traditional red dipping option. Add a few fried lemon slices and fried parsley sprigs to the platter for an elegant, restaurant-style presentation. Accompany with a cold Italian lager for a casual, pub-style appetizer experience.