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Fried Calamari and Onion Rings with Cocktail Sauce

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Makes 4 servings 1x

Time 15 minutes

Units Scale

Ingredients

  • Good-quality vegetable oil, for frying
  • 1 1/2 pounds cleaned squid, sliced into rings, tentacles cut in half lengthwise if large
  • Salt and pepper
  • 1 large onion
  • 1 cup flour, or more as needed
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard

Instructions

  1. Put 2 to 3 inches oil in a deep pot over medium heat and bring to 350°F. Line a plate with paper towels. Blot the squid completely dry with additional paper towels and sprinkle with salt and pepper.
  2. Peel and trim the onion, cut it crosswise into 1/2-inch-thick slices, and separate the slices into rings. Put the flour in a large bowl. Whisk the ketchup, Worcestershire sauce, lemon juice, and mustard in a small bowl and sprinkle with salt and pepper; taste and adjust the seasoning.
  3. When the oil is hot, toss half the squid and onion rings in the flour, then transfer to a sieve and shake over the bowl to remove the excess.
  4. Add the dredged squid and onion to the oil, adjusting the heat as necessary so the temperature remains nearly constant. Fry, turning with a slotted spoon as necessary to cook evenly, until the squid and onions are lightly browned and cooked through, 2 to 5 minutes. Do not overcook. Remove with a slotted spoon and drain on the prepared plate; sprinkle with salt. Repeat with the second batch and serve with the dipping sauce.

 

 – Recipe from Dinner for Everyone