Fried Calamari Romana


  • 1 lb of cleaned small squid hoods
  • 2 tsp kosher salt
  • 1/2 cup flour
  • 2 tsp black pepper
  • canola oil for deep frying
  • lemon wedges for serving
  • Cut the squid into 1/2 inch wide rings,
  • Combine the squid rings with the salt and mix well. Cover and refrigerate for about 30 minutes.
  • Remove squid from refrigerator the dry with paper towels.
  • Combine the flour and pepper in a bowl.
  • Fill a heavy bottomed sauce pan or a deep fryer 1/3 full with oil. Heat to 350 degrees.
  • Flour the squid rings, removing excess flour.
  • Drop squid in hot oil in batches and cook for about 3 minutes or until squid is golden and crispy. Do not over cook.
  • Drain on a wire mesh rack.
  • Serve with lemon wedges.

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