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Clean the calamari thoroughly by removing the head, ink sac, and cartilage from the body. Slice the squid into rings, about 1-2 cm thick, and set them aside.
Create the Soaking Solution:
In a large bowl, dissolve 1 cup of sodium bicarbonate (baking soda) into the sparkling mineral water. Add the juice of half a lemon (or use soda for extra crispiness). This will help tenderize the calamari and give them an extra crunch when fried.
Soak the Calamari:
Place the sliced calamari rings into the mixture and let them soak for about 30 minutes. The fizzy water helps break down the tough fibers in the squid, ensuring a tender result.
Prepare the Flour Coating:
In a separate bowl, mix the flour with a pinch of salt and pepper. This dry mixture will coat the calamari before frying.
Heat the Oil:
In a large, deep pan or fryer, heat a generous amount of olive oil over medium-high heat. You want the oil to reach about 180°C (350°F) for deep frying.
Coat the Calamari:
After soaking, drain the calamari and pat them dry with paper towels to remove excess moisture. This step is essential to avoid splattering when frying.
Dredge the calamari rings in the seasoned flour, making sure they are fully coated.
Fry the Calamari:
Carefully place the coated calamari into the hot oil. Fry in batches to avoid overcrowding the pan, and cook for 2-3 minutes, or until golden and crispy.
Use a slotted spoon to remove the calamari and place them on a plate lined with paper towels to drain any excess oil.
Serve:
Serve the calamari fritti hot, accompanied by lemon wedges and a side of marinara sauce or aioli for dipping.
Serving and Storage Tips:
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