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Serving: Calamari fritti is best served immediately after frying to retain its crispy texture. Pair with a fresh salad or enjoy as an appetizer with a chilled white wine.
Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm in the oven at 180°C (350°F) for a few minutes to restore some crispiness.
Variations:
Flavored Coatings: Add herbs like oregano, parsley, or chili powder to the flour mixture for extra flavor.
Beer Batter: For a different twist, you can substitute part of the sparkling water with cold beer to make a richer batter.
FAQ:
Q: Can I use frozen calamari?
A: Yes, you can use frozen calamari. Just make sure to thaw them completely and drain any excess moisture before soaking them in the bicarbonate mixture.
Q: Why is the sodium bicarbonate necessary?
A: Sodium bicarbonate (baking soda) helps tenderize the calamari and creates a crispier batter by reacting with the acid in the lemon and soda.
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the flour with a gluten-free flour blend or cornstarch for a crispy gluten-free version.
By following these simple steps, you can enjoy a plate of perfectly crispy and tender calamari fritti, sure to impress everyone at the table! Enjoy!
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