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Squid (Calamari)
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Ingredients
- squid (calamari)1 kg
- vinegar2 tbsp
- salt, pepper, and cuminto taste
- Lemon juicejuice of 2 lemons
- Flour3-4 tbsp
- Oil for fryingenough for deep frying
Allergens (inferred from ingredient names): cereals_gluten, molluscs
Nutrition per serving (modelled estimate, not measured): kcal 360, protein 36, fat 16, carbs 16, fiber 1, sugar 0
Original steps
- Cleaning: Clean the squid with hot water and wash very thoroughly, then toss with vinegar and place in a strainer for one minute.
- If the squid is large, bring water to a boil, drop the squid in for just one single boil, then drain.
- Cut the squid into rings or long strips, trimming off the ends.
- Seasoning: Place in a deep bowl and season with vinegar, salt, pepper, cumin, and the juice of the two lemons; let marinate for at least one hour.
- Place in a strainer to dry completely from excess water and marinade, then dredge the rings in flour.
- Fry the rings in plenty of oil until golden.
- Serving: Serve with tahini salad or white seafood sauce.
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