As a very common dish in France, the french word “doré” means golden, while lulas means squids of course; this dish is frequently called Lulas à dorê or Lulas fritas in Brazil: we are of course referring to the nice and appealing golden color we want for this dish, when ready to serve. A simple recipe with spectacular results!
There isn't much that can go wrong here; but for the squid not to become rubbery, there is one little trick I learned from one very good cook.
First, thoroughly clean the squid and slice into rings about 3/8" (1 cm) thick, then place in a recipient and -here is the trick- leave them in the milk for 30 minutes. Yes, it is the milk that will make your calamari nice and tender. After 30 min., drain the milk, do not further wash the squid, season it with salt and lemon to taste.
Yield: 4-6 servings
Leave in milk: 20 minutes
Fried Calamari Recipe
- 2 lb. (900 g) of fresh clean squid
- 2 cups milk
- Juice of 1 lemon
- 1 tablespoon Tabasco sauce with garlic
- 2 cups flour
- 1 tablespoon sweet paprika tea
- 1 tablespoon cayenne tea
- 3 eggs
- 1 tablespoon freshly ground pepper tea
- 1 lemon cut into 4 slices for garnishing
- Salt and pepper
- Canola oil for frying
1) Clean the squids and, if they are not sliced already, slice into 3/8" (1 cm.) wide rings, keeping the tentacles as we will fry them also, but separately.
2) Mix the squid in the milk in a large bowl, and let stand for 30 minutes.
3) In two separate bowls, mix the flour, salt, pepper, paprika and cayenne in a first bowl. Beat the eggs and pour in the third bowl.
4) After the 30 minutes time is up, as you take each piece of squid individually season with tabasco, salt and lemon.
5) Dip each piece of calamari in the third bowl with the beaten egg, then roll in the flour mixture. Reserve for frying.
6) In a deep fryer, fry in batches your calamari parts at 650 °F (350 °C), or in a large skillet over medium-high temperature, with enough canola oil, for about 4 minutes or until the squid is golden and crispy.
Put the fried calamari on paper towels to absord the excess oil, then arrange on a platter, and sprinkle a pinch of salt and pepper. Serve with quartered lemons.