Fried Calamari Recipe (Calamari Fritti)
User Reviews
4.8
Fried Calamari Recipe (Calamari Fritti)
Description
The squid is thoroughly cleaned and dried, with tubes cut into half-inch rings and tentacles left whole. These are dipped in a light paste made from egg whites and flour and then coated with panko breadcrumbs seasoned with salt and pepper. A high-heat, shallow frying method creates a quick flash fry that crisps the coating without overcooking the delicate calamari.
The frying aims for a light golden crust that provides texture contrast to the tender squid beneath. Because cooking is brief, calamari remains moist and not rubbery. The recipe includes serving with rings of sweet pepper and a side of marinara sauce for dipping, finished with a sprinkle of Maldon sea salt and minced parsley for color and fresh taste.
This preparation is a classic appetizer or snack, showcasing how simple breading and frying can highlight seafood’s natural flavor and texture. The oven set to warm keeps cooked calamari on hand without losing crispness before serving.
Ingredients
- 1 pound squid , your choice of tubes only or a combination of tubes and tentacles
- 2 cups panko bread crumbs
- sea salt fine sea salt and freshly ground pepper
- black pepper fine sea salt and freshly ground pepper
- 3 egg white
- 1/3 cup flour
- 4-5 sweet pepper cut into rings, seeds discarded
- vegetable oil , enough to fill your frying pan up to 1 1/2 inches
- 1 cup marinara sauce
- sea salt for garnish, Maldon
- parsley minced, for garnish, spelling corrected
Instructions
- Thoroughly clean the squid pieces under cold water, running water through tubes. Blot dry with paper towels. The tips might have a jelly-like tendon that will need to be cut off and discarded. Cut the tubes into 1/2 inch rings. Rinse tentacles and leave whole. Place them in refrigerator, uncovered, to dry out further.
- In a medium bowl combine the panko bread crumbs with a few dashes of salt and a couple turns of a freshly ground pepper.
- In another medium bowl whisk together the egg whites and flour to make a paste.
- Preheat the oven to "warm" or 170°F and line a baking sheet with paper towels.
- Heat the oil over high heat in a shallow skillet. Dredge the calamari rings in the egg white mixture. The rings do not need to be fully coated. Allow the excess coating to drip off and transfer to the panko mixture. Pat the bread crumbs into the calamari and transfer to the hot oil.
- Fry until the rings are lightly browned, turning throughout the process. This a quick, flash fry, and will only take 2 minutes. Over cooking will result in a rubbery, chewy mess. Remove to a paper towel lined baking sheet and place in oven to keep warm.
- Dredge the sweet pepper rings in egg white mixture and then panko mixture, following the same instructions as the calamari. remove to paper towel lined baking sheet.
- Serve with a marinara sauce or other desired sauce.
- If you've tried this recipe, let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 27g | 54% |
| Fat | 3g | 5% |
| Cholesterol | 264mg | 88% |
| Sodium | 632mg | 26% |
| Potassium | 839mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 4030IU | 81% |
| Vitamin C | 161.6mg | 180% |
| Calcium | 107mg | 11% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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