Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

The trick to cooking delicious squid is making sure that it spends little time in the pan -- flash-frying it is the best way to keep the squid flavorful and tender. This recipe comes from Tom Douglas.

Martha Stewart Living Television, October 2001, Martha Stewart Living, October 2001, Martha Stewart Living Television, Episode 9051

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare gremolata: In a small bowl, combine the parsley, horseradish, and lemon zest; set aside.

    Advertisement
  • In a medium bowl, combine the flour, paprika, salt, pepper, and cayenne; set aside.

  • To cook the squid, heat 2 inches of oil to 375 degrees in a straight-sided pot. Be sure not to fill your pot more than halfway up the side with oil, because it will foam during frying.

  • Pat the squid dry, and toss in the seasoned flour mixture to coat. Let stand 1 minute. Shake the floured squid in a sieve to remove any excess flour. Fry in batches, without crowding, until golden brown, 1 to 1 1/2 minutes. Drain the squid on paper towels. (Frying a batch of squid will bring the temperature of the oil down. Be sure to reheat the oil in between batches and check the temperature again with a deep-fry thermometer before adding more squid.)

  • Season squid with salt and pepper. Sprinkle the gremolata over squid. Serve immediately with aioli and lemon wedges.

Advertisement

Reviews (2)

3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/08/2018
Ok! For those who say not crispy, hmm betting you did not dry your squid. Then because of a family member's food allergy I used 50/50 corn vegetable oil. The only other change I made was to cut back on cayenne and add about a teaspoon of garlic powder. We really love garlic in this house. Finally, your best friend for frying ANYTHING is cast iron. I had a calamari pizza on vacation, this is the way I'm going to prepare the calamari.
Rating: Unrated
02/09/2014
This was horrible! Surprised it wasn't taste tested first. "Batter" tastes too floury and doesn't get crispy