Deep-fried calamari
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Serve up this classic seafood mezze dish as part of a Turkish feast.
Ingredients
For the calamari
- 650g/1lb 7oz cleaned squid tentacles, cut into finger-width rings
- ½ tbsp sugar
- 1 tsp bicarbonate of soda
- 330ml/11fl oz sparkling water
- 200ml/7fl oz sunflower or vegetable oil
- 1 lemon, juice only, to serve
- sea salt
For the batter
- 200g/7oz plain flour, plus extra for dusting
- 120g/4¼oz fine polenta
- 400ml/14fl oz sparkling water, extremely well chilled
Method
To make the calamari, wash the calamari in a sieve with cold water, making sure there’s no gloopy squid left inside the rings.
Add the sugar and bicarbonate of soda to a bowl then add the squid and sparkling water – the mixture will bubble a little but let the squid sit in the liquid for 10 minutes.
In a high-sided saucepan, heat enough oil to cook the calamari to 170–180C. You want enough oil for the squid to just be submerged – about 5cm/2in should be plenty.
To make the batter, mix the flour and polenta together in a bowl then add the sparkling water little by little. Once made, you’ll want to use it right away.
Drain the squid and dry it off with some kitchen paper, then season with salt. Lightly coat the squid rings and tentacles in flour and shake them to get rid of any excess flour.
Dip the squid into the batter and hold it above the bowl to let it drip off any excess. Gently dip half the squid into the hot oil away from you and watch it fry for about 10 seconds then gently drop the squid in.
Repeat the process with all the squid, cooking in batches so the squid has room to fry and go crispy. Fry the squid for about 4 minutes a side until golden brown and crispy.
