Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Whole squid - cleaned

  2. 1 cup 237ml Milk

  3. 1 cup 198g / 7oz Egg (large)

  4. 6 Fresh basil leaves - chopped Canola oil - for frying

  5. 2 cups 125g / 4.4oz All-purpose flour

  6. 2 teaspoons 10ml Paprika Sea salt - to taste Freshly-ground black pepper - to taste Lemon wedges - for serving Dipping Sauces Smoked Jalapeño Aioli - (see recipe) Tomato-Basil Sauce - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes. Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Using a slotted spoon, transfer the fried calamari to paper towels to drain. Serve immediately with lemon wedges and dipping sauces. This recipe yields 4 to 6 servings.


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