Deep frying? That’s its own beast. Calamari is fried squid. The oil temp should be around 350°F. The actual squid cooks in about sixty seconds. The batter turns golden, the inside stays tender. Perfect. But here’s the kicker: if you overcrowd the oil, the temperature drops. Then you’re boiling the squid in its own fat. Greasy, soggy, and tough. Not your finest moment.
Work in batches. Fry small handfuls. Drain on paper towels. Sprinkle with salt and a squeeze of lemon. Chef’s kiss. You did it. You tamed the rubber band monster.
What If You Mess Up?
Don’t panic. Seriously. If your squid turns into a tire, you have two options. Option one: keep chewing. Maybe your jaw will get a workout. Option two: toss it into a slow cooker with some broth for another hour. It might salvage the texture. No promises, but hope is free.
Or just lie and say it’s “artisanal, chewy-style.” I’ve done that. Nobody questioned me. Confidence is a powerful seasoning.
