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There’s nothing worse than calamari as tough as an old boot. It tends to harden or go
rubbery when it’s been cooked far too long. When deep-frying calamari, get your oil to just

the right temperature (180 ̊C) and cook the calamari for about 30 seconds. If you don’t have
a thermometer, you can assess the temperature of the oil with a quick test. Drop a piece of
calamari into the hot oil and if it starts to bubble immediately, you know you’re good to go.

Fry in batches

Like most cooking techniques, it’s important not to overcrowd the pot or pan. This reduces
the overall temperature, which means that your fish or calamari takes longer to cook and
doesn’t crisp up properly.

Learn to cook online at learn.yuppiechef.com

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