For those who still have the doubt, squid a la romana and battered squid are exactly the same.
There are different ways of preparing squid a la romana, today we will focus on the easiest.
The idea is that we prepare this classic dish from bars, as quickly as possible, and that we can consume it for an aperitif at home, or as a starter for a Mediterranean dinner.
To make battered squid, the ideal is fresh mollusk, try not to buy squid that comes in a box or bag previously frozen and cut.
Squid battered in Roman style
- 1/2 kg of squid in rings
- 2 eggs
- 150 grams of flour
- 5 tablespoons milk
- 1 lemon for cooking and some more to serve.
- Olive oil or other vegetable oil
- Salt to taste
- Ground black pepper to taste
- One leaf of laurel optional
To begin with, if the squid are not in rings, you have to put your hands to work: cleaning and cutting them. To save us the work, it is best to order them in rings of a centimeter and a half, or two centimeters, from the fishmonger.
Optionally, we can mix a little oil with the juice of a lemon, add the bay leaf and soak the rings in this liquid. If we do this, they will be infused with this flavor and the oil will help them soften. Ideally (if you have time) is to leave them marinating for several dozen minutes. There are those who do not soak them in oil, but only in lemon.
With the hands washed and well dried, we will beat the eggs in an omelette, in a container, with a pinch of salt, another of pepper and the milk.
On a flat plate, we will spread the flour. It is advisable to keep more flour on hand, in case we need a little.
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We will leave the flour plate and the container with the beaten egg, one next to the other. Then, we will heat a good frying pan with a generous jet of oil, over high heat.
We will take the squid rings, drain the marinade, and one by one, we will soak them in the beaten egg, we will pass them through the flour so that they are battered (on both sides), and from there they will go directly to the pan with the very hot oil.
We will fry each squid ring until it turns a golden color. If the coating layer begins to separate from the rings, this is a sign that the oil is not hot enough.
When removing each squid ring, we will place it on a plate covered with a sheet of absorbent paper, to remove the excess fat.
The ideal is to consume the battered squid immediately. When serving, serve with more lemons cut into quarters.
If you happen to have a deep fryer in your kitchen, you can use it for optimal results when frying squid. In that case, wait for the oil to heat up to 170 degrees, to introduce the battered squid.
Another method of coating the squid
As we said at the beginning, for this battered squid recipe we have explained the simplest method to follow. However, there are other techniques for coating, including this one that takes a little more time, but with which you will achieve a different consistency that will be very worth it.
- You will need to separate the yolks and whites from the eggs. On one side, the yolks will be mixed with the milk, and also with the flour from the batter. On the other, we will mount the clearings to the point of snow. We can do this by hand or with an electric mixer (I prefer to save the work with the second one).
- Once the whites are mounted, we will mix them with the yolks and we will season the mixture.
- Before frying the squid, we will soak them in it, and it will no longer be necessary to pass them through a plate of flour.
As a result of this process, the final batter will be fluffier.
Another technique proposes placing a little yeast in the batter flour, to achieve more volume.
SAUCES TO ACCOMPANY THE SQUID A LA ROMANA
The most traditional thing is to accompany the calamari battered with mayonnaise. However, they will also be excellent with this recipe for homemade tartar sauce , perfect to accompany fish and seafood.