Fried Calamari – Gluten-free version

👨‍🍳 Method

1. 1
   Cut the calamari into 1 cm rings.

   KnifeCutting board
2. 2
   Pat the calamari rings very dry with paper towels.

   Paper towels
3. 3
   Toss the calamari rings with the salt, black pepper and lemon juice and soak for 10 minutes.

   Bowl
4. 4
   Beat the eggs in a bowl and put the gluten-free flour blend in a separate bowl. Coat the calamari rings in the gluten-free flour blend, dip in the eggs and coat again in the gluten-free flour blend.

   Bowl
5. 5
   Heat the oil in a pot to 180°C (355°F) and fry the calamari rings in batches for 2–3 minutes, until the rings turn golden.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerPot

   💡Dry calamari spatters less and its coating gets crisper; fry briefly in very hot oil, because another half minute turns it rubbery.

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
6. 6
   Transfer to paper towels.

   Paper towels