V0: described, not machine-verified
Crispy Fried Calamari (Squid Rings / Strips)
Dr. Fatma's rule for perfect calamari: flash-frying for 2 to 3 minutes in hot oil. Any longer will make the squid tough and rubbery.
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Ingredients
- Cleaned fresh squid (rings or strips)500g squid
- Garlic, lemon & cumin marinadeMinced garlic, lemon juice, cumin, coriander, salt
- All-purpose flour and cornstarch1 cup flour + 2 tbsp starch
- Baking powder1/2 teaspoon for crispiness
- Vegetable oil for fryingAmple oil for frying
- Fresh lemon wedges and parsleyFor garnish
Allergens (inferred from ingredient names): cereals_gluten, molluscs
Nutrition per serving (modelled estimate, not measured): kcal 380, protein 22, fat 18, carbs 30, fiber 1, sugar 0
Original steps
- Toss cleaned squid rings with garlic, lemon juice, cumin, and salt for 10 minutes.
- Combine flour, cornstarch, and baking powder in a shallow bowl.
- Toss squid in flour mixture, shaking vigorously in a colander to remove excess.
- Drop in hot oil in small batches. Fry for 2 to 3 minutes only until crisp and pale golden. Overcooking makes squid rubbery.
- Drain on paper towels, sprinkle with sea salt, and serve with fresh lemon and tahini.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking