Step 1

Thaw the calamari as per packet instructions. Meanwhile prepare the coating.

Step 2

Mix the ingredients in one bowl, then split it equally into two bowls. Also fill a bowl with cold water to have on the side.

Step 3

Wash the calamari with cold water, cut it in 1cm rings. The coating process takes some time hence I leave the calamari rings in a bowl with icy cold water and then strain a batch of it at a time to use.

Step 4

The calamari should be strained from excess water but not dried completely as that little bit of water will help the semolina bind.

Step 5

At this stage have the strained calamari, the two semolina bowls and the bowl with cold water in front of you. The reason why I have the semolina in two different bowls is so that it doesn’t all get too clumpy with the water dripping in the bowl.

Step 6

First coat the calamari well in the first semolina bowl then quickly dip the calamari into the cold water. The semolina will sort of wash off but some will still be there to increase the surface area. That means that when you dip it into the second semolina bowl the semolina will bind to it a lot better and a thicker coating will form. Set aside on a plate after the second coating and repeat the process with the rest of the calamari.

Step 7

Continue working through the calamari that was left in the icy cold water and before the process is finished prepare the frying pan. Heat a fry pan on high with enough olive oil at least 2cm in height. Fry the calamari in small batches once the oil is hot, for 1.5-2min. Do not let it cook any longer than that as the calamari will be too chewy.

Step 8

Use a slotted spoon to pick up the cooked calamari and place it on a cooling rack. The cooling rack should be placed on top of a baking tray so that the oil can drip on it rather than being absorbed by the calamari. That will also mean that the bottom of the calamari isn't moist and the crispiness is maintained.

Step 9

Serve the calamari hot with some lemon wedges.