Nigel and Rowley's dishes are the exception -- they're fresh not fried. In the past, squid often fell prey to the deep fryer, a consequence of the UK's customary approach to fruits des mer. Think fish and chips and a geographic location which doesm't exactly lend itself to being a squid basin. A common menu item of red and white checker-clad table Italian-style restaurants, fried calamari usually precedes entrées of unimaginative spaghetti and meatballs and overzealous garlic bread.
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Now, the torpedo-shaped cephalopod is getting a makeover. Chefs are reinventing squid-cooking methods for grilling, searing, stuffing, and serving. Variety is always welcome, but what if you want some fried squid -- just for old times' sake? Can you successfully fry squid without losing its flavor and turning it into a rubber band?
Fortunately for squid lovers and fried calamari fans, Felicity Cloake has solved the fried dilemma and concocted a recipe that fries without compromising the squid's flavor or hiding its distinct texture. Check out her recent post and warm up your vegetable oil. But be careful. Cloake warns, "there is none more addicting than the deep fried version." We think she's right.
Molly Hannon is a freelance writer with a big appetite for all things food. She has written for the New York Times, NPR's Berlin station, GRIST, La Cucina Italiana, Wine Enthusiast, Gambero Rosso, TimeOut, Hemispheres, Fork Magazine and the Daily Beast. A native of Virginia, she spent the last three years traversing Europe sipping, sampling and occasionally overindulging.
Molly's writing focuses on food's cultural influences, narratives and literary legacies -- how they shape civilization and bring us together.