Fried Squid (Italian Calamari Fritti)

Squid is a very popular food in Italy, and it comes in many shapes and sizes with many different names: calamari, calamaretti, totani, and seppie. Calamari are small squid, and when they are served battered and fried, they are one of the most classic Italian summer seafood dishes: crisp golden rings of tender squid that people eagerly squeeze lemon wedges over and eat quickly while they're still hot - and before everyone else gobbles them up. It's important to buy very fresh squid and to fry it quickly at high heat to prevent the squid, which is naturally meltingly tender from becoming tough and rubbery. Cooking calamari for just the right amount of time is important for attaining the desired texture. They're usually served quite simply with just lemon wedges and a light sprinkling of sea salt. However, you can also serve them with a dipping sauce such as cocktail sauce, garlicky aioli, a simple tomato sauce, or spicy ketchup. This recipe would pair well with dry white wine, a rosé, or Aperol spritzes for a lovely summertime antipasto or aperitivo. It's also a great finger food for a cocktail party. Although it looks impressive, it's actually super-quick and simple to make.

¼ cup all-purpose flour, unbleached
1 tsp. kosher or sea salt
1 tsp. dried oregano
½ tsp. black pepper, freshly cracked

1 lb squid, cleaned and sliced into rings (450 g)
3 cups peanut oil
4 medium eggs
2/3 cup all-purpose flour (unbleached)
4 Tbsp. semolina flour
fine sea salt

Garnish:
1 lemon, cut into wedges

Rinse the squid pieces in running water and pat completely dry with paper towels.

In a large high-walled, heavy-bottomed pot over medium-high heat, heat several inches of oil to 355°F (180°C) or until a small cube of bread dropped into the oil browns in about 30 seconds.

Place the flour in a shallow bowl. Lightly beat the eggs in a large mixing bowl. Place the semolina in a small bowl.

Dredge the calamari rings in the flour, shaking them to remove excess. Dip the floured rings in the egg and then in the semolina.

Fry dredged calamari in several batches to avoid overcrowding, until crisp and lightly golden, about 1 to 2 minutes.

Using a fine-mesh spider or a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain.

Season to taste with salt and serve immediately with lemon wedges.

Makes 4 servings.

Cook's Notes: Use any neutral-flavoured oil with a high smoke point for deep frying. Peanut oil is an excellent choice for calamari, as is refined coconut oil.