Calamari is another name for squid and derives from a Latin word meaning “ink pot,” referring to the inky fluid that squid can defensively emit. Calamari has been part of the cuisines of some countries for years; however, it didn’t really catch on in North America until the early 1990s, when its consumption was actively promoted by government agencies and the fishing industry. Before then it was an exclusive dish only served in high-end restaurants located in prominent cities. Today calamari, commonly served as an appetizer, remains a staple of seafood restaurants. It is typically served with lemon and dipping options such as marinara sauce, tartar sauce, or cocktail sauce.
Recipe Servings: 4
Ingredients
- Canola oil, as needed for frying
- 1 lb clean squid bodies, cut in ¼-inch rings and dried with paper towel
- 2 cups all-purpose flour
- ½ tsp kosher salt
- ½ tsp garlic powder
- ⅛ tsp ground black pepper
- 1 lemon, quartered
- Marinara sauce, as needed for dipping
Directions
- Pour the oil to a depth of 3 inches in a large pot or Dutch oven and heat it to 350°F.
- Combine the flour, salt, garlic powder, and black pepper in a large bowl.
- Coat the pieces of squid in the flour mixture.
- Place the coated squid pieces into the hot oil and fry for 1–2 minutes. The color will turn only slightly golden, remaining very pale.
- Transfer the calamari from the oil to a baking sheet to drain. Don’t use paper towel as it will steam the calamari, making it soft.
- Serve it hot with lemon wedges and marinara sauce on the side.
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