Rinse and flour: Once soaked, drain the squid and rinse thoroughly in cold water to remove the bicarbonate. Pat dry thoroughly with kitchen paper. Coat the squid in flour so that it is well coated. The flour helps to form a crispy crust when frying.
Preparation for frying: Prepare a solution of equal parts water and white wine vinegar (300g each). Before frying the squid, rinse them briefly in this solution. This is important to remove any flour residue and improve the crispiness.
Frying: Heat a large quantity of peanut oil in a large frying pan or deep fryer to around 180°C. Fry the calamari in small batches so as not to overcrowd the pan. Fry the calamari for 1 to 2 minutes until golden and crispy. Do not fry too many calamari at once to keep the oil temperature constant and ensure even cooking.
