Dish · italian
Calamari Fritti
Rings of squid dredged in flour and deep-fried until the coating turns light and crackling, served hot with lemon and salt. Done right, the squid inside stays tender rather than rubbery.
Where it comes from
Fried seafood is common along Italy's coasts, and squid, cheap and abundant, became a standard choice for frying long before it turned into a fixture on menus far from any coastline. No single town claims the dish.
What cooks argue about
Overcooking is the whole risk: squid turns tender in under two minutes at high heat and rubbery within another minute or two. Cooks argue over oil temperature and whether a quick blanch helps.
Versions
Nobody has published a calamari fritti here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
vegetable oil
lemon