Fried Calamari ( calamari fritti ) is part of the street food category, which you can find wherever you go along Italy, the sellers offer it to you in the “coppu” (paper bag) or in a plate.
In Sicily the calamari fritti is a delight, you will not be able to step away from your plate until you have finished the last fried crumb flavored with salt, which is dusted on the calamari after they are fried because then they would lose their crunchiness after it is fried. And Palermo, in my opinion, is the capital of Sicilian street food, which is not because Sicilian street food originates from there but because it is just better there.
As Faber of tannur.foodblog says: the characteristics of street food comes from the “Palermitanazzi”.
You need go around the streets of the city, through the alleys and find the various “friggitorie”, typical trattorias with the typical products of the area.
Some really good trattorias: “Trattoria da Pino” at the beginning of the “Borgo Vecchio” market in the Sturzo Square.
Or at “Capo” Market you can find the “Trattoria Supra i Mura”, or in front of the Zisa castle “Stuzzicherie di Mare”, and many others….
- 450 g medium calamari 1 pound
- 100 g flour 3.5 oz
- salt and pepper
- 1 lemon
- plenty fry oil
- Clean the calamari making sure not to break the sac because you have to make rings from it.
- Wash and dry them well with a paper towel.
- Cut the squid into slices and leave the tentacles intact.
- Flour the squid very well.
- Heat plenty of oil in a pan, see if the oil is hot enough by putting a pinch of flour into the oil, if it starts to fry and crackle then it’s hot enough, be careful not to burn yourself.
- Now you can begin to fry the floured squid.
- Cover the pan with a frying pan splatter screen, because the squid will start to crackle.
- As soon as they are golden, remove them from the pan and remove the excess oil and put them in a serving dish with lemon wedges, and add salt and pepper for taste.