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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Adapted from . The original recipe called for four times as much of the dry ingredients. I had more than enough by reducing the quantities as indicated here, but you may need more to coat the calamari. The confectioners' sugar adds a subtle sweetness. Ingredients:
1 cup all-purpose flour |
2 tablespoons confectioners' sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 lb calamari, cleaned and julienned |
1 cup milk (i used less) |
vegetable oil |
seasoning salt |
Directions:
1. Combine the flour, sugar, salt and pepper in a bowl.
2. Dip the calamari strips in the milk.
3. Dust the strips with the seasoned flour. (I put the calamari in a zip lock bag with the flour and gave them a good shake to coat.)
4. Fill a heavy sauce pan with vegetable oil to about 4 inches up from the bottom. Heat the oil on the stove to 350 degrees, keeping a thermometer in the oil to prevent overheating. (A deep fat fryer is easier.).
5. Fry the calamari 2-3 minutes. Don't overcook or you'll have chewy and tough calamari.
6. Drain on absorbent paper. Sprinkle with seasoned salt and serve immediately.
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