Step-by-Step Instructions

Preparing the Squid

1. Cleaning and Cutting the Squid:
   • Ingredients: 1 lb squid (cleaned and cut into rings)
   • Method: Start by rinsing the squid under cold water. Remove the head, tentacles, and any remaining innards. Peel off the skin and cut the body into 1/2-inch rings. Pat the squid dry with paper towels to remove excess moisture.
   • Tip: Drying the squid thoroughly ensures that the coating adheres better and reduces oil splatters during frying.

Coating the Squid

2. Dredging in Flour Mixture:
   • Ingredients: 1 cup all-purpose flour, 1 cup semolina flour, salt to taste
   • Method: In a mixing bowl, combine the all-purpose flour, semolina flour, and a pinch of salt. Dredge the squid rings in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
   • Tip: A light, even coating will result in a crispy texture without being too thick.

Frying the Squid

3. Heating the Oil:
   • Ingredients: 3-4 cups olive oil or peanut oil
   • Method: Pour the oil into a deep fryer or a large pot. Heat the oil to 350-375°F (175-190°C) using a cooking thermometer to maintain the temperature.
   • Tip: Maintaining the correct oil temperature ensures the calamari fries evenly and achieves a crispy texture.
4. Frying the Squid:
   • Method: Carefully place the coated squid rings into the hot oil in small batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown. Use tongs or a slotted spoon to remove the calamari and drain on paper towels.
   • Tip: Frying in small batches prevents the oil temperature from dropping and ensures even cooking.