Fried Calamari

Rubbery calamari is the result of incorrect frying time. The rule is: either very fast (1.5–2 minutes at 180–190°C) or very slow (braise for 40–60 minutes). At intermediate times the protein contracts and becomes tough. Fry rings about 1 cm thick for no more than 2 minutes. Do not overcrowd the pan — this lowers the oil temperature.

The closest substitute is cuttlefish or pre-cooked octopus rings. Also good: large shrimp, sea scallop rings, or pieces of firm white fish in the same breading. For a vegetarian version, use rings of leek or zucchini in the same tempura-style coating.

In Italy the traditional coating is plain flour only (semolina or all-purpose) — this gives a thin crispy crust without the heaviness of batter. Beer or sparkling water batter gives a puffier American-style crust. Panko creates a coarser, crunchier texture. For the lightest calamari, mix flour and cornstarch 1:1.

In Italy the classic is a lemon wedge and nothing else, sometimes a pinch of salt. Aioli (garlic mayonnaise) and marinara sauce are popular restaurant additions. Tartar sauce, remoulade, or a spicy chili sauce also work well. In Naples the traditional way is to eat them from a paper cone on the street.

Breaded squid rings can be prepared 30–60 minutes before frying and kept in the refrigerator — this helps the coating adhere better. Raw prepared calamari keeps in the fridge for up to 24 hours. Fried calamari is best eaten immediately — reheating makes it lose its crunch. Reheating in the oven at 200°C for 5 minutes partially restores the crust.