RomanItalian
Fried Calamari with Aromatic Herbs and Tartar Sauce
by Fabrizio Sepe · 119K subscribers on YouTube
Golden and crispy, fried calamari become irresistible with a herb-infused semolina coating and a side of tartar sauce.
- Difficulty
- medium
Ingredients
9 items- Calamaricleaned
- Semolinasemolina for coating
- Roman Mintchopped
- Thymechopped
- Fennel Frondschopped
- Parsleychopped
- Dried Oreganodried
- Sunflower Oilfor frying
- Saltto taste
Method
- Clean the calamari: remove the internal part, peel off the skin, and rinse under water. For the tentacles, remove the eyes and the mouth.
- Dry the calamari thoroughly.
- Prepare the breading: mix semolina with chopped fresh herbs (Roman mint, thyme, wild fennel, parsley) and dried oregano.
- Bread the calamari just before frying, shaking off excess coating.
- Heat sunflower seed oil to 170°C (340°F).
- Fry the calamari in small batches to maintain oil temperature.
- Drain and season with salt while still hot.
- Serve with tartar sauce (recipe not included in this video) and optionally with lemon.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
