Crispy Fried Calamari

This is the ultimate ocean-to-plate snack – crunchy, golden calamari fried to perfection. Whether it’s a fresh catch or something you’ve prepped earlier, this recipe is all about big flavour, hot oil, and cold beer.
For extra tender calamari, we recommend freezing the squid for 2-3 days and defrosting when ready to cook. The freeze/thaw process helps break down proteins for that melt-in-your-mouth texture.

Ingredients

• 2 whole calamari (keep the mantle, wing flaps, and tentacles; remove the skin, guts, and head)