Friture de Calmar (French-fried squid)
Published March 9, 1982
- Total Time
- 15 minutes
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Ingredients
2 pounds squid, cleaned
½ cup milk
2 cups flour
Salt to taste, if desired
Freshly ground pepper to taste
6 cups oil
Juice of half a lemon
Nutritional analysis per serving (4 to 6 servings)
39 grams carbs; 354 milligrams cholesterol; 602 calories; 21 grams monosaturated fat; 10 grams polyunsaturated fat; 3 grams saturated fat; 36 grams fat; 2 grams fiber; 587 milligrams sodium; 29 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut squid bodies into half-inch rounds and the tentacles into bite-size pieces. There should be about three cups.
- Step 2
Put the squid in a bowl. Pour the milk over the squid.
- Step 3
Put the flour in a flat dish and add salt and pepper. Blend well. Drain squid lightly and add to flour. Dredge thoroughly, shaking off excess flour.
- Step 4
Pour oil - about an inch deep -into a heavy skillet. Heat the oil until it is quite hot but not smoking (375 degrees). Add the squid pieces, a few at a time, to the skillet without crowding. Cook until crisp and lightly golden, about two minutes for each batch. Remove squid pieces and drain on paper toweling. Continue cooking in batches until all the pieces are cooked. Serve sprinkled with lemon juice.
Private Notes