Fried Calamari

Course Appetizer


  • 12 Squid
  • Flour, for dusting Oil, for frying 2 Lemons
  • Salt (to taste) Pepper (to taste)


  • Remove the skeletal structures from the squid and scrape the skin away with the dull side of a knife down to the white flesh.
  • Cut the squid into pieces and rinse in cold water.
  • Drain and dredge the squid in flour, shaking off the excess.
  • Carefully fry in hot oil until golden brown. Do not crowd the pot. Season with lemon juice, salt and pepper.


Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans


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