Continental · serves 2

Calamari Fry

Two minutes in the pan or it turns to rubber. Get that right and it's excellent.

20 min Some work Non-vegetarian

Ingredients

  • 500g squid, in rings
  • 3/4 cup maida
  • 2 tbsp cornflour
  • 1 tsp paprika
  • 1 tsp black pepper
  • 6 garlic cloves
  • 2 lemons
  • Parsley
  • Oil to fry
  • Aioli or garlic curd to dip

Method

  1. Dry the rings thoroughly. Wet squid spits violently in hot oil.
  2. Toss in maida, cornflour, paprika, pepper and salt.
  3. Oil must be properly hot. Fry in small batches for 90 SECONDS only. Squid goes from tender to rubber in about thirty seconds, and there is no way back.
  4. Drain on a rack.
  5. Fry the sliced garlic separately till golden and scatter over.
  6. Lemon, parsley, and garlicky curd to dip.

Questions people ask about Calamari Fry

How long does Calamari Fry take?

About 20 minutes from starting to sitting down, and it is a bit of work. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of maida in Calamari Fry?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Calamari Fry ahead of time?

Not really. This one relies on being crisp, and crisp does not survive the fridge. Prepare the components ahead if you like, but cook it just before eating.

Can I make Calamari Fry vegetarian?

Yes. Replace the squid with king oyster mushrooms torn into chunks, or firm tofu pressed dry. Both want a hard sear first, and both go in at the very end, because neither needs more than a couple of minutes.

What do you serve with Calamari Fry?

Lemon, parsley, and garlicky curd to dip. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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