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Le Chaudron recipe

Calamars à la romaine

Crispy fried calamari

⏱ 25 minServes 4Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1 kg (2.2 lb)cleaned squid, in 1 cm / ⅜ in rings
  • 200 g (7 oz)all-purpose flour
  • 200 g (7 oz)cornstarch
  • 500 ml (2 cups)ice-cold sparkling water
  • 2whole eggs
  • 1 tspbaking soda
  • 1 L (4¼ cups)sunflower oilfor frying
  • 2lemons
  • 1bunch of flat-leaf parsley
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 1 kg (2.2 lb) cleaned squid, in 1 cm / ⅜ in rings
  • 200 g (7 oz) all-purpose flour
  • 200 g (7 oz) cornstarch
  • 500 ml (2 cups) ice-cold sparkling water
  • 2 whole eggs
  • 1 tsp baking soda
  • 1 L (4¼ cups) sunflower oil for frying
  • 2 lemons
  • 1 bunch of flat-leaf parsley
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large deep saucepan or deep fryer1 cooking thermometer1 large mixing bowl1 whisk1 slotted spoonpaper towelsChef’s knifeBlack peppercorns

03 — Method

  1. Rinse the 1 kg (2.2 lb) of squid rings and pat COMPLETELY dry — ABSOLUTELY essential to avoid spattering and get them crisp.
  2. Season the squid generously.
  3. In the large bowl, mix the flour, cornstarch and baking soda.
  4. Beat the 2 eggs and whisk them into the flour quickly with the ICE-COLD sparkling water. Leave it a little lumpy — DON’T overmix.
  5. Heat the oil in the large deep saucepan to exactly 180 °C (350 °F). Too hot and they burn, too cool and they turn greasy.
  6. Dip the rings in the batter, let the excess drip off and fry no more than 10 at a time so the oil stays hot.
  7. Fry for 2 minutes, turning with a slotted spoon, until golden and crisp outside and tender inside.
  8. Drain on paper towels and sprinkle with fleur de sel while hot. Serve right away with lemon wedges and parsley.

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CategoryMain dishes