Italian
Fried Shrimp and Calamari
by Manu Food · 60K subscribers on YouTube
Crispy and dry fried shrimp and calamari with the secret of temperature shock and ice water batter. Follow these simple rules for a perfect result every time.
- Difficulty
- medium
Ingredients
6 items- CalamariFresh calamari, cleaned and cut into rings; tentacles separated and kept cold
- King PrawnsLarge shrimp (or use ordinary shrimp); kept refrigerated until frying
- FlourAll-purpose flour for coating
- Acqua con ghiaccioIce-cold water (ice cubes removed or crushed ice) sprinkled over the seafood after flour coating
- Peanut OilPeanut oil is preferred for its high smoke point; sunflower oil can be substituted
- Lemon(optional) — Optional; for serving, but the chef recommends eating the fried seafood without lemon to preserve crispiness
Method
- Keep calamari and shrimp refrigerated until the last moment for the thermal shock effect.
- Slice calamari into rings and halve the tentacles (if using calamari heads, cut them in half).
- Heat peanut oil (or sunflower oil) to 180–190°C. This high temperature is essential for crispy frying.
- Place flour in a food-safe plastic bag. Add calamari pieces and shake to coat evenly.
- Remove coated calamari from the bag and shake off excess flour.
- Fry the tentacles first as they need a bit more cooking time.
- After adding the tentacles to the hot oil, sprinkle a few spoonfuls of ice-cold water over the calamari pieces. This creates a light batter and ensures a golden crispness.
- Gently mix with hands to distribute the ice water, then carefully add the calamari rings one by one to the oil.
- Do not overcrowd the pan; fry in small batches so the oil temperature stays high.
- Fry until golden, then remove with a slotted spoon and drain on paper towels.
- Repeat the same procedure for the shrimp: coat them in the bag with flour, shake off excess, add to a plate, sprinkle with ice water, mix, then fry one by one until golden (only a few seconds).
- Keep a lid nearby as some oil splattering is normal.
- If possible, serve without lemon to enjoy the natural crispiness, but lemon can be added as desired.
