The BEST Fried Calamari of your LIFE | Recipe from Bilbao Spain

Cut each tube of squid into half inch pieces to create squid rings.

Place the squid rings in a large casserole dish in a single layer.

Pour enough cold milk into the casserole dish to just cover the squid rings.

Refrigerate the squid rings in milk for about 30 minutes.

In a large bowl, crack in 1 egg and season with 0.5 teaspoon of fine sea salt, then whisk until well mixed.

Measure out 0.75 cup of cold beer and pour it into the bowl with the whisked egg, whisking until combined.

Gradually add 1 cup of all-purpose flour into the mixture while whisking to avoid lumps, until you have a light and creamy batter.

Refrigerate the batter while the squid rings soak in milk.

In another large casserole dish, mix together 0.5 cup of all-purpose flour and 0.25 teaspoon of fine sea salt.

Remove the squid rings from the fridge and shake off excess milk before coating them in the flour mixture until evenly coated.

Heat 1 cup of sunflower oil in a large fry pan over medium-high heat for 4 to 5 minutes until hot.

Take a handful of squid rings, coat them in the batter, and shake off excess batter before adding them to the hot oil in a single layer.

Fry the squid rings for 1.5 minutes on one side, then flip and fry for another 1.5 minutes until golden and cooked through.

Remove the fried squid rings from the pan, shaking off excess oil, and transfer them to a dish lined with paper towels.

Continue frying the remaining squid rings using the same technique.

To keep the cooked squid rings warm, place them in a preheated oven on the lowest setting.

Transfer the fried calamari to a serving dish and garnish with lemon wedges and finely chopped parsley.

Equipment Needed

Spice Level: