Zutaten für Wet Fried Calamari
- 3 cups peanut oil (or other high-heat oil)
- 1 pound cleaned squid tubes and tentacles
- 1 large egg
- Ice Water
- All Purpose Flour
- Kosher Salt
- Fresh Ground Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Wet Fried Calamari? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Wet Fried Calamari
- Prepare the squid: Rinse the squid thoroughly under cold water and pat completely dry with paper towels. Cut the tentacles in half lengthwise. Slice the tubes into 1/2-inch rings.
- Make the batter: In a medium bowl, whisk together the egg, ice water, and flour until smooth. The batter should be slightly thick, but pourable.
- Heat the oil: Pour the peanut oil into a 4- to 5-quart Dutch oven. Heat over medium-high heat to 375°F (190°C). Use a deep-fry thermometer to monitor the temperature accurately.
- Fry the calamari: Working in small batches (to avoid lowering the oil temperature too much), dip the squid into the batter, allowing excess batter to drip off. Carefully lower the battered squid into the hot oil.
- Cook to golden: Fry for approximately 1 minute, or until the calamari is lightly golden and cooked through. Do not overcook; it will become tough.
- Drain and season: Remove the calamari with a slotted spoon and place it on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
- Maintain oil temperature: Between batches, check the oil temperature and adjust the heat as needed to maintain 375°F (190°C).
- Repeat: Repeat steps 4-6 until all the calamari is cooked.
- Season and serve: Season the cooked calamari generously with salt and freshly ground black pepper. Serve immediately while hot and crispy.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
369g
Carbs
9g
