AuthorJulia ForesekCategoryAppetizers & Starters, Seafood, SpanishDifficultyIntermediatePrepare the Squid:
Pat the squid rings dry with paper towels. Season with salt and pepper.
Batter the Rings:
Place the flour in a shallow bowl. In another bowl, beat the eggs.
Dredge the squid rings in the flour, shaking off the excess, then dip them into the beaten eggs.
Fry the Calamari:
Heat a good amount of oil in a deep fryer or a large, deep skillet to 350°F (175°C).
In batches, carefully place the coated squid rings into the hot oil. Fry for 2-3 minutes or until golden brown and crispy. Avoid overcrowding the fryer.
Remove with a slotted spoon and drain on paper towels.
Serve:
Serve the calamari immediately with lemon wedges and your choice of dipping sauce.
Ingredients
Directions
Prepare the Squid:
Pat the squid rings dry with paper towels. Season with salt and pepper.
Batter the Rings:
Place the flour in a shallow bowl. In another bowl, beat the eggs.
Dredge the squid rings in the flour, shaking off the excess, then dip them into the beaten eggs.
Fry the Calamari:
Heat a good amount of oil in a deep fryer or a large, deep skillet to 350°F (175°C).
In batches, carefully place the coated squid rings into the hot oil. Fry for 2-3 minutes or until golden brown and crispy. Avoid overcrowding the fryer.
Remove with a slotted spoon and drain on paper towels.
Serve:
Serve the calamari immediately with lemon wedges and your choice of dipping sauce.