Fried Salt and Pepper Calamari Squid

Start by pat-drying the calamari rings with a paper towel. This is important as it will ensure your calamari doesn’t spit while frying. Season them generously with salt and freshly cracked black pepper. However, do it according to your taste. Too much salt can ruin the natural flavor.

Next, lightly beat the eggs in a separate bowl. Then, dip each calamari ring first into the beaten eggs and then dredge them in the flour. Ensure to cover the calamari ring completely in flour to get the perfect crunch. Shake off excess flour before laying them aside.

Heat vegetable oil in a deep pan or a fryer to about 180C. You will know your oil is ready if a small piece of bread dropped into the oil sizzles and turns golden within 15 seconds.

Fry the calamari in batches to avoid overcrowding your pan. An overcrowded pan can drop the oil temperature and leave you with a soggy calamari. Each batch should take about 2-4 minutes, just until the calamari turns golden brown.

Use a slotted spoon to remove the calamari, and let them drain on a paper towel before serving. Season with extra salt and pepper if required.

Serve the calamari warm with lemon wedges and your favorite dip. In my experience, tartare sauce or a simple homemade garlic mayo works perfectly.