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.

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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