- 12 calamari filets -cleaned
- (You can lightly score them to prevent curling)
- 1 lemon (zest & juice)
- 2 cups flour
- 1 tsp. fresh parsley- washed well and finely chopped
- salt and pepper- to taste
- 2 eggs
- 2 tblsp. water
- olive oil
- 2 tblsp. butter
Grate two tablespoons of lemon zest and place it in a bowl. Mix in the flour, parsley, salt & pepper. Prepare an egg batter in aseparate mixing bowl by beating eggs with 2 tablespoons of water. Dip squid in the flour mixture, then into egg, back into the flour and into the egg once more.
In a non-stick skillet set over a high heat, add the olive oil and butter. When it's hot, add 3 or 4 filets at a time. Cook for 1 to 2 minutes on each side, no more. Squeeze fresh lemon juice over the filets and serve.