Crispy Fried Calamari

Instructions

1. 1

   Prepare the Squid Rings

   8 min

   Begin by slicing the squid into rings that are about ½ cm thick, ensuring uniformity for even cooking. In a freezer bag, combine plain flour with a generous amount of salt and pepper to taste for seasoning. Add capers to the flour mixture and shake the bag well to evenly distribute the seasoning. Finally, introduce the squid rings to the bag, sealing it tightly, and shake again until each piece is fully coated in the flour mixture.

2. 2

   Heat the Oil

   8 min

   In a large, deep frying pan, pour in enough vegetable oil to reach approximately 7 cm in depth, filling the pan no more than a third of the way to prevent overflow while frying. Set the pan over medium heat to allow the oil to warm gradually. To test if the oil is ready for frying, drop in a small piece of bread; it should immediately sizzle and begin to brown, indicating it's at the right temperature.

3. 3

   Fry the Calamari

   14 min

   Using your hands, take a handful of the coated squid rings from the bag, gently shaking off any excess flour. Carefully lower them into the hot oil, ensuring they do not overcrowd the pan to avoid steaming. Fry the calamari for approximately 3 minutes, or until they turn a beautiful golden brown and have a crispy texture. Once cooked, use a slotted spoon to transfer them to a plate lined with paper towels to absorb excess oil. Continue frying the remaining squid in batches. Serve the crispy calamari immediately with mayonnaise for dipping and fresh lemon wedges on the side.