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.
Nobody has published a calamari fritti recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.