5 Tips for the Perfect Fried Calamari every time! - Italian Style!
Вставка
- Опубліковано 7 лют 2025
- This Fried Calamari, Fried Squid, recipe is quick and easy and will give you crunchy calamari on the outside and tender on the inside. Fried Calamari is an all time favourite and in this video I will share the 5 Essential Tips to make the perfect fried squid every time!
This Italian recipe for Frittura di Calamari or Frittura Mista, yields an amazingly light golden crust around your seafood and makes it a perfect summer treat. Squeeze over some lemon juice or add a little sweet paprika...this this will make you happy time and time again! So what are you waiting for, get some fresh squid and Get Cooking!
Infrared Thermometer I use: www.amazon.com...
KEY TIPS:
1. Fresh squid - white skin, if pinkish it mean it is old
2. 60-40 Semola-00 Flour for a light crispy coating
3. Remove excess flour
4. Fry for 2 minutes
5. Salt while hot
WARD WINNING EXTRA VIRGIN OLIVE OIL - ORDER NOW NEW HARVEST! SHIPS GLOBALLY
► Extra Virgin Olive Oil: tinyurl.com/y4...
FOLLOW ME:
► TIKTOK: / getcookingitalia
► FACEBOOK: getcookingitalia/
► INSTAGRAM: get_cooking_italia
INGREDIENTS:
60% Semola Flour
40% 00 Flour
Fresh Squid - ask your fishmonger to clean it for you
Cooking Oil
Lemon or Paprika to Taste
COOKING EQUIPMENT, PASTA'S AND OTHER INGREDIENTS I USE
► amzn.eu/c9A6M6U
Music from Uppbeat (free for Creators!):
uppbeat.io/t/g...
License code: UPLX9BJTYEOK1YVF
Ciao Ciao! Super happy to see so many of you are viewing this video and being curious on how to make the best Fried Calamari!
If you found the video interesting/entertaining please remember to like, comment and SUBSCRIBE as it really helps the channel grown and stay healthy! Grazie!
I remember my great grandfather in Thessaloniki using a laser thermometer on his fried fish. Before that Greeks ate sticks and leaves
Looks perfect!
Grazie!
Looks beautiful 😋
thanks! i love making this - quick and easy
Great video. Pretty much the same way I make squid. We are fortunate to have a fishmonger in Kittery, ME who gets fresh squid for the holidays from the wharves in RI. I have one suggestion. I'd point out that semola (semolina rimachinata) flour is not the same as the semolina commonly found in the US supermarkets. It is semolina ground into a fine flour. My technique varies from yours in that I use all purpose flour and potato flour in about the same ratio and I use a temperature controlled deep fryer. You just mention cooking oil for frying but not all cooking oil is appropriate for high temps. I use soybean oil which has a high smoke point (230C) and is virtually tasteless.
Thank you for clarifying this. I’m from Canada so his ingredients made no sense. I’m wonder if you mean potato starch?
@@spaz610 My bad. You are correct. I use potato starch in lieu of corn starch as it is cheaper and just as effective.
Yes you are right, i use peanut oil
What cooking oil did you use?
Thank you for your video!
Hi! Peanut oil is the best for frying given the high smoke point
Nice. All this is missing is a recipe for a tartar sauce
Good call!
Is semola corn flour?
is the name given to coarsely milled durum wheat
What kind of flour did you say?
Semola
👏👏❤️❤️🇨🇦
Thanks!
Thats not crispy.
You keep saying "butter" when you mean "batter."
erm ok thanks....did you like the video though?
@@GetCooking Not bad, but please ask some English speaker how to pronounce "Batter." ;o)
@@nolitetebastardescarborund9761seriously rude, how well do you speak Italian
@@shakenglaze695 How do you know I'm not Italian?
@@nolitetebastardescarborund9761 because if you spoke another language you wouldn’t have been as rude
Looks amazing but. When you say semola do you. Mean. Semolina
It is both durum wheat but semola is milled more thinly than semolian