It’s crispy, it’s golden, it’s hot!
This is the crunchy goodness you have been craving for. Enjoy it by the pool, with a super cold beer. I am not trying to be fancy with the pool suggestion,… it is just easier to burn the calories,… eat and swim right away! No guilt in sight! ;)
Crispy & Co.
Recipe credits: Rafaella Sargi
Serves 4 (as appetizer)
1 lb (450 g) squid (or calamari: more tender)
Tentacles (usually sold separately… 6 to 8 should be good)
1/3 cup (50 g) all purpose flour
1 Tablespoon semolina
2 teaspoon polenta
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Vegetable Oil for frying
Fleur de sel
Raf extras: Fries + Shishito Peppers + Mini Zucchini
Prep all the ingredients.
You will need paper towel, a shallow dish, a slotted spoon, a medium bowl, and a frying pot.
Using paper towels, pat dry the seafood. Slice the squid or calamari in small rings, leave the tentacles whole. Set aside.
In a medium bow, mix the all purpose flour, semolina, polenta, 1/2 teaspoon each salt and black pepper.
Coat the prepared seafood in the flour mixture. Shake to remove excess and place on a plate.
In a medium pot, heat the vegetable oil to 350F (180C). Fry the rings and tentacles. Do not over crowd the pot. Work in batches if you need to.
Using a slotted spoon, remove the golden and let them drain on a shallow dish lined with paper towel. Sprinkle with fleur de sel and serve hot.
I like to make things interesting ;)
If you are including some extras to your Crispy & Co. platter; I suggest you make some space for Fries, Shishito Peppers, and Mini Zucchini. French fries because it is an added golden crunch, shishito peppers for a mild or surprisingly spicy bite (you can’t tell which pepper is spicier. Surprise!!! It’s part of the fun!) and some mini zucchini for green vegetable balance.
Fry them in that order: French fries, Shishito peppers, Zucchini,… Seafood.
Serve with lemon wedges and some homemade Aioli.