How to make
Place the cleaned seafood in a pot of cold water. Add alcohol and peppercorns.
After the water boils, the calamari are boiled over moderate heat for 20 minutes.
Add slices of lemon, flavor the water with salt and the heat treatment lasts another 10-15 minutes. Carefully remove the calamari and place them at an angle to strain their water. They should be semi-cooked.
Cut them into slices, approximately 0.6″ (1.5 cm) thick. Place them on kitchen roll to drain the last drop of liquid.
Believe me, during breading, if the calamari is not drained, the fat splatters everywhere! ! !
During this time, prepare the breading. The beaten egg whites, water and wine should sit in the refrigerator for three days. They should be added ice cold.
For the dough, sift the flour into a suitable bowl. Slowly and carefully add the liquid ingredients to the flour and beat vigorously.
To keep the batter cold, we prepare the tempura itself immediately before frying the appetizer.
Dip each slice into the breading, ready for the oil bath.
We need to make sure the temperature of the fat is right. If we don't have a thermometer, we can try with a drop of the batter.
If a drop of the breading remains on the surface and begins to fry, then it is time to fry the calamari.
We fry a little at a time, because a larger amount of bites will cool the fat and they will absorb from the fat.
If crumbs form from the batter when frying, we must remove them so that they do not give off a burnt taste to the fat.
Remove the finished breaded calamari with tongs and place them on a plate lined with kitchen paper.
Consume with chilled beer and plenty of lemon juice.
