Crispy Deep-Fried Calamari
Get ready to impress your taste buds with this Crispy Deep-Fried Calamari recipe, a true seafood delight that's perfect for appetizers or entertaining guests. Featuring tender calamari coated in a light, flavorful batter made with all-purpose flour, cornstarch, paprika, and a splash of fizzy club soda, this dish delivers irresistibly crispy results every time. Deep-fried to golden perfection in bubbling vegetable oil, each bite boasts a satisfying crunch paired with a subtle kick of seasoning. Serve this crowd-pleaser piping hot with fresh lemon wedges and your favorite dipping sauce, like marinara or spicy aioli, for an unforgettable combination. Quick to prepare and packed with bold flavors, this calamari recipe is your go-to for restaurant-quality seafood at home.
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Recipe Information
Ingredients
- 500 grams Calamari
- 200 grams All-purpose flour
- 50 grams Cornstarch
- 5 grams Baking powder
- 5 grams Salt
- 2 grams Ground black pepper
- 2 grams Paprika
- 250 milliliters Club soda
- 1000 milliliters Vegetable oil (for frying)
- 1 whole Lemon
- 15 grams Chopped parsley (optional)
Instructions
Rinse the calamari under cold water and pat dry with paper towels. Slice the calamari into rings about 1 cm thick. If using tentacles, leave them whole.
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika. Mix well.
Gradually add the club soda to the dry ingredients while gently whisking until a smooth and lump-free batter forms. Do not overmix. The consistency should be similar to pancake batter.
Heat the vegetable oil in a deep fryer or large pot to 180°C (350°F). A thermometer is recommended to maintain consistent frying temperature.
Working in batches, dip the calamari rings and tentacles into the batter, allowing any excess to drip off. Carefully place them into the hot oil.
Fry the calamari for about 2-3 minutes until golden brown and crispy. Use a slotted spoon to transfer the fried calamari to a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining calamari.
Once all calamari are cooked, sprinkle with optional chopped parsley for added flavor and color.
Cut the lemon into wedges and serve alongside the calamari as a garnish. Serve immediately with your choice of dipping sauce, such as marinara, aioli, or spicy mayo.
Nutrition Facts
Calories |
9974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1009.7 g | 1294% | |
| Saturated Fat | 145.2 g | 726% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1315 mg | 438% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 224.3 g | 82% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 2.3 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 505 mg | 11% | |
*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.
