Calamares fritos crujientes: dorado perfecto y rebozado con parmesano

Ingredientes

• 1 lb calamari, cleaned, bodies cut into 1/2-inch rings, tentacles whole
• 1 1/2 cups buttermilk
• 1 tsp hot sauce (optional)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup Parmesan cheese, finely grated
• 1 1/2 tsp garlic powder
• 1 tsp smoked paprika
• 1 1/2 tsp fine sea salt
• 1 tsp freshly ground black pepper
• 4-6 cups neutral frying oil (canola, peanut, or vegetable)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Preparación

1. 1

   In a medium bowl, combine calamari, buttermilk, and optional hot sauce. Let soak for at least 15 minutes.

2. 2

   In a large, shallow dish, whisk together flour, cornstarch, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper.

3. 3

   Heat 2-3 inches of oil in a heavy-bottomed pot to 375°F (190°C).

4. 4

   Working in batches, lift calamari from buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, shaking off any excess.

5. 5

   Carefully fry the coated calamari in small batches for 2-3 minutes, until deep golden brown and crispy.

6. 6

   Remove with a slotted spoon and drain on a wire rack. Immediately sprinkle with a little extra salt.

7. 7

   Serve hot with fresh lemon wedges, chopped parsley, and your favorite dipping sauce.