![Fried calamari with fleur de sel and Espelette pepper](http://labelleexcuse.com/cdn/shop/articles/belle-excuse-calmars-frits-a-la-fleur-de-sel-et-au-piment-despelette.jpg?v=1693239026&width=1500)
Fried calamari with fleur de sel and Espelette pepper
Serves : 2
Prep time : 10 min
Cook time : 30 sec
![](http://labelleexcuse.com/cdn/shop/files/raw-squids-calamari-2021-08-26-23-08-38-utc_540x660_6dde7158-7155-4427-98a7-a00c971cfc6c.png?v=1695056116&width=1500)
Ingredients
- 500 ml (2 cups) calamari, cleaned
- 250 ml (1 cup) milk
- Sea salt
- Fresh ground black pepper
- 250 ml (1 cup) of flour
- 15 ml (1 tablespoon) chicken broth concentrate in powder
- Extra virgin olive oil
- Fleur de sel
- Espelette pepper
- Yellow or green lemon wedges
![](http://labelleexcuse.com/cdn/shop/files/crispy-fried-calamari-rings-with-marinara-dipping-2022-03-26-12-07-53-utc_540x660_80b15634-e1e0-4be0-b4da-8ccdcefbbf40.png?v=1695056116&width=1500)
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.