- 1 pound fresh calamari
- 3-4 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon sugar
- 100 ml mineral water
- 1/2 lemon
Cut the calamari into 1-2 cm rings. Place the rings in a large deep table.
Add 3 tsp of baking soda, tsp of sea salt and 1/2 tsp of sugar to the calamari rings and squeeze them with your hand to marinate and to defeat rubber effect of a calamari.
Then add 100 ml mineral water, 1/2 lemon juice and continue to squeeze the calamari rings. If you don’t have time wait 1-2 hours but if you have, place the calamari rings table in a refrigerator with a stretch film and wait for a night to marinate them well.
Place enough canola oil in a large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat.
Combine flour and 2 tsp of salt in a deep table or a bowl.
Place calamari rings in the flour mixture. Gently shake any excess flour back into the table and carefully place calamari rings in the oil. Fry them until light golden brown, about 1 minute.
Serve with lemon wedges.