Fried Calamari
Fried Calamari
Get this quick and easy fried calamari recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 2 hours 40 minutes
  • Cooking Time 10 minutes
  • Yield 12 servings
As seen on Chuck's Day Off
Ingredients
  • 454 grams of fresh calamari, cleaned (450 g)
  • 2 cups of milk (500 ml)
  • Juice of 1 lemon
  • 1 teaspoon of garlic Tabasco sauce (5 ml)
  • 2 cups of flour (500 ml)
  • 1 teaspoon of sweet paprika (5 ml)
  • 1 teaspoon of cayenne pepper (5 ml)
  • 3 eggs
  • 1 teaspoon of freshly ground pepper (5 ml)
  • 1 lemon, cut in 4 wedges
  • Salt and pepper
  • Vegetable oil for frying
  • Puttanesca Dipping Sauce:
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon tomato paste
  • 2 anchovy fillets, finely chopped
  • ¼ cup pitted, diced black olives
  • 1 tablespoon capers
  • 3 tomatoes, diced
  • A pinch chile flakes
  • ¼ cup chopped fresh parsley
  • Zest of ½ lemon
  • Salt and freshly ground black pepper
Method
  1. Clean Calamari and cut into thick rings reserving the tentacles for frying.
  2. Mix milk and lemon.
  3. Let rest for 5 minutes until it thickens.
  4. Soak in buttermilk mixed with garlic Tabasco in a large bowl for up to 4 hours.
  5. In a separate bowl, mix flour, salt, pepper, paprika and cayenne. Beat eggs in a third bowl.
  6. Remove Calamari from buttermilk and drain, dip into beaten egg, then flour mixture.
  7. Set aside for frying.
  8. Fry in batches in a deep fryer set at 360°F or heavy skillet on medium high heat filled with 2 cups of vegetable oil (500 ml) until brown and crispy, about 4 minutes.
  9. Place on a plate and pat dry excess oil, sprinkle with salt and pepper.
  10. Serve with the Puttanesca sauce and lemon wedges.
  1. Puttanesca Dipping Sauce:
  2. Heat the olive oil in a saucepan over medium heat. Add the shallot and sauté for 2 minutes.
  3. Add the garlic, tomato paste, anchovies, olives, capers and tomatoes. Sauté for another 5 minutes.
  4. Season with salt, pepper and chile flakes. (Add a little water if it's too thick.) Stir in the parsley and lemon zest.

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