Calamari Special
Crispy, golden perfection meets zesty indulgence with this irresistible Calamari Special recipe! Featuring tender, fresh calamari soaked in buttermilk for ultimate softness, then dredged in a seasoned flour and cornstarch coating spiked with garlic powder and paprika, each bite delivers a light, crunchy texture. Quick-fried to golden brown perfection in bubbling hot oil, these delectable rings and tentacles are paired with a tangy, garlicky lemon aioli dip that will keep your taste buds dancing. Garnished with fresh parsley and served alongside vibrant lemon wedges, this restaurant-quality appetizer comes together in just 30 minutes at home. Whether you're hosting a dinner party or craving a seafood treat, this Calamari Special is your go-to recipe for flavor-packed indulgence!
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Recipe Information
Ingredients
- 500 grams Fresh calamari
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 240 milliliters Buttermilk
- 750 milliliters Vegetable oil (for frying)
- 120 grams Mayonnaise
- 15 milliliters Fresh lemon juice
- 1 clove Garlic (minced)
- 10 grams Fresh parsley (chopped)
- 4 pieces Lemon wedges (for serving)
Instructions
Clean the calamari thoroughly by separating the tentacles and cutting the calamari tube into 1/2-inch rings. Pat dry with a paper towel.
In a bowl, combine the buttermilk and calamari rings and tentacles. Let them soak for 10-15 minutes to tenderize.
In a separate large bowl, mix together the flour, cornstarch, garlic powder, paprika, salt, and black pepper.
Remove the calamari from the buttermilk, allowing any excess liquid to drip off. Dredge the calamari in the flour mixture, ensuring each piece is evenly coated.
Heat the vegetable oil in a deep pan or fryer to 180°C (350°F).
Carefully fry the calamari in small batches for 2-3 minutes, or until golden brown. Avoid overcrowding the pan to maintain the oil temperature.
Using a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain excess oil.
To make the lemon aioli dip, combine mayonnaise, lemon juice, and minced garlic in a small bowl. Mix well and set aside.
Transfer the fried calamari to a serving platter. Garnish with freshly chopped parsley and serve with lemon wedges and the prepared lemon aioli dip.
Nutrition Facts
Calories |
8502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 852.9 g | 1093% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1310 mg | 437% | |
| Sodium | 3131 mg | 136% | |
| Total Carbohydrate | 182.8 g | 66% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 16.2 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 534 mg | 41% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2061 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
