Calamari fritti (calamaro intero fresco)

Ingredienti

• 1 lb squid, cleaned (about 2-3 whole squid)
• 2 cups milk
• 1 tsp kosher salt
• 1 cup all-purpose flour
• 2/3 cup cornstarch
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 4 cups sunflower oil (more or less, depending on the pan size)

Preparazione

1. 1

   Cut the squid into 1/2" (1.3cm) rings. You don't need to cut the tentacles into multiple pieces, but you can if you want. Then place the cut pieces in a bowl and cover with milk (depending on the size of the bowl, you may need more or less), add salt and stir. Refrigerate for 8-12 hours.

2. 2

   Fill a large pan 2" (5.1cm) deep with oil and heat over medium-high heat until it reaches a temperature of 375-400°F (191-204°C). Also, place a wire rack with paper towels underneath the rack next to the pan.

3. 3

   While the oil is heating, combine the flour, cornstarch, salt, and pepper in a medium bowl.

4. 4

   Using tongs or a fork, place the squid in the bowl with the flour mixture. Work in batches. Add a few at a time and don't overcrowd the bowl. Then toss to coat the squid evenly.

5. 5

   Shake off any excess flour and place the floured rings and tentacles in the oil individually and fry them until golden brown for 60-90 seconds. You don't need to turn them but can do so if you wish. Work in batches and don't overcrowd the pan, otherwise the temperature will drop too much.

6. 6

   Transfer with tongs or a spider skimmer to the prepared wire rack.

7. 7

   Serve immediately with lemon wedges, herbs, sea salt, and tartar sauce if you like.