Fried calamari with fleur de sel and Espelette pepper

Steps

— Cut the calamari into 1 cm thick rings. In a bowl, combine calamari, milk, salt and pepper. Refrigerate for 30 minutes.

— In another bowl, mix flour
and chicken broth concentrate.
Set aside.

— In a deep fryer or large skillet, heat oil to 180 ˚C (350 ˚F). Meanwhile, strain the calamari and cover with flour mixture, making sure that all are well coated. Using a sifter, remove excess flour. Fry the calamari a
few at a time for around
30 seconds or until golden.

— Remove the calamari from the oil and immediately sprinkle with fleur de sel and Espelette pepper.

FINALE — Serve at once with lemon wedges.

TRICK — In season, cook whole small calamari on the BBQ, grilling just enough to sear them. Drizzle with parsley oil and fleur de sel.

NOTE — I like to serve calamari with a sauce such as Effie’s tomato coulis or tzatziki.