Fabri's Italian-style Fried Squid with Homemade Bell Pepper Sauce
An authentic Italian appetizer dish pairing crispy and chewy calamari fritters—made extra crispy with a vinegar coating secret—with a homemade sauce that enhances flavor using fire-roasted bell peppers.
Ingredients needed 2 servings
Recipe
Cooking tips
- Coating the squid with vinegar before dredging in flour prevents gluten formation, keeping the batter crispy for longer instead of turning soggy over time.
- Using semolina flour, the Italian pasta flour, gives a uniquely crunchy and crisp texture. If unavailable, you can substitute with corn meal or regular starch.
- Leaving the squid in the oil too long will draw out all the moisture, making it rubbery and tough. Fry quickly for no more than 3 minutes at high heat to achieve the crispy outside and tender inside texture.
Recommended for
- Those who have struggled with squid fritters that quickly turn soggy or tough when making them at home.
- Those who want to experience a high-end sauce with smoky, fire-roasted notes and natural sweetness, instead of the usual sweet-and-sour store-bought ketchup.
- Those looking for a top-quality fried appetizer for a classy home party, perfect with a chilled canned beer or a crisp white wine.
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