5 from 9 votes
Crispy Fried Calamari
Dive into an unforgettable seafood experience as you prepare robust and flavorful Crispy Fried Calamari.
Prep Time
10 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
45 mins
Servings:
2
Calories:
378 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1/2 pound calamari
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- Pinch salt
- Pinch black pepper
- 1/4 teaspoon smoked paprika
- vegetable oil for frying
- parsley chopped, fresh
- 1/2 lemon sliced
Instructions
- Cut the calamari into rings and combine with buttermilk in a medium bowl.
- Cover the bowl and refrigerate for 30 minutes.
- Add flour, salt, pepper, and paprika to a separate, medium bowl. Stir to combine.
- Remove the calamari rings from the buttermilk and place them in a sieve to remove excess liquid. Coat the rings with the flour mixture and set aside.
- Heat the vegetable oil in a pan on medium-high heat. Add the coated calamari rings. Fry for 2 minutes until crispy. Remove the fried calamari rings from the pan and pat dry on a paper-towel lined plate.
- Sprinkle chopped parsley over the calamari. Garnish with lemon slices and serve.
Cup of Yum
Nutrition Information
Calories
378kcal
(19%)
Carbohydrates
57g
(19%)
Protein
26g
(52%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
271mg
(90%)
Sodium
115mg
(5%)
Potassium
470mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
265IU
(5%)
Vitamin C
20mg
(22%)
Calcium
122mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 378
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 26g | 52% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 271mg | 90% |
| Sodium | 115mg | 5% |
| Potassium | 470mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 20mg | 22% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.