Italian fried calamari technique delivers crispy, dry results

Two recent cooking guides detail a method for achieving a light, golden fried fish or calamari coating. The process stresses using completely dry seafood, a thin dusting of flour or semolina, and oil heated to 170‑180 °C. A brief “shock” step—immersing the coated pieces in ice‑cold water or ice cubes for one to two seconds—creates a thin, irregular batter that crisps quickly when dropped into the hot oil. Frying only a few pieces at a time prevents the oil temperature from dropping, ensuring uniform browning.

The recipes recommend peanut oil (or a suitable high‑smoke‑point oil) and advise seasoning with salt only after cooking. Finished pieces are drained on absorbent paper and served hot, optionally with lemon wedges. Ingredients listed include mixed small fish or calamari rings, flour 00 or re‑milled durum semolina, and the described oil and seasoning.