Prep 10 mins
Cook 3 mins
Adapted from Roadfood.com. The original recipe called for four times as much of the dry ingredients. I had more than enough by reducing the quantities as indicated here, but you may need more to coat the calamari. The confectioners' sugar adds a subtle sweetness.
- 1 cup all-purpose flour
- 2 tablespoons confectioners' sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 lb calamari, cleaned and julienned
- 1 cup milk (I used less)
- vegetable oil
- seasoning salt
- Combine the flour, sugar, salt and pepper in a bowl.
- Dip the calamari strips in the milk.
- Dust the strips with the seasoned flour. (I put the calamari in a zip lock bag with the flour and gave them a good shake to coat.)
- Fill a heavy sauce pan with vegetable oil to about 4 inches up from the bottom. Heat the oil on the stove to 350 degrees, keeping a thermometer in the oil to prevent overheating. (A deep fat fryer is easier.).
- Fry the calamari 2-3 minutes. Don't overcook or you'll have chewy and tough calamari.
- Drain on absorbent paper. Sprinkle with seasoned salt and serve immediately.