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Ingredients
- 600 g calamari
- 300 g flour (all purpose)
- 500 ml oil
- 15 g salt
- 1 lemon
Method
- Clean calamari, remove guts and cut them across into 1 cm rounds. Also use "legs", the are very good. Do not salt them before frying or they will be hard. Salt them afterwards.
- Each round put into flour, remove surplus and fry them in very hot oil. Beware of the moment you put them in hot oil - since calamari contains water it will sprinkle, and it will sprinkle while frying.
- Do not put them too much in a pan and fry them not more than 4-5 minutes, they must remain soft, but with light brown flour crust.
- When calamaris are done, put them on to paper towel. It will soak surplus of oil. Now salt them.
- Cut lemon into 1/4 pieces and sparkle with juice. Serve with tartar sauce or "Nitko's calamari sauce".