Fried Calamari with Remoulade Sauce Drizzled with Balsamic Syrup
Crispy, golden fried calamari meets a symphony of bold flavors in this irresistible dish: Fried Calamari with Remoulade Sauce Drizzled with Balsamic Syrup. Tender calamari rings and tentacles are coated in a perfectly seasoned flour mixture, fried to crunchy perfection, and paired with a zesty, creamy remoulade sauce. A drizzle of tangy, caramelized balsamic reduction adds a gourmet touch, balancing the richness with subtle sweetness. Finished with a sprinkle of fresh parsley and served alongside bright lemon wedges, this appetizer is as visually stunning as it is delicious. Perfect for entertaining or elevating your next seafood night, this recipe is an easy way to impress with restaurant-quality flair right at home.
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Recipe Information
Ingredients
- 500 grams Calamari (tubes and tentacles)
- 150 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 2 Eggs
- 120 milliliters Milk
- 500 milliliters Vegetable oil (for frying)
- 120 grams Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Pickle relish
- 1 teaspoon Capers (finely chopped)
- 2 teaspoons Lemon juice
- 0.5 teaspoon Hot sauce
- 120 milliliters Balsamic vinegar
- 2 tablespoons Sugar
- 2 tablespoons Parsley (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Clean the calamari by separating the tubes and tentacles, then slicing the tubes into 0.5-cm thick rings. Rinse and pat dry using paper towels.
In a mixing bowl, combine the flour, cornstarch, salt, black pepper, paprika, and garlic powder to create the dredge mixture.
In a separate bowl, whisk together the eggs and milk to form the wet batter.
Heat vegetable oil in a deep skillet or pot to 180°C (350°F). Use a thermometer for precise temperature control.
Dip the calamari rings and tentacles into the egg mixture, allowing the excess to drip off, then coat them in the dredge mixture. Shake off any excess flour.
Fry the calamari in batches for 2–3 minutes, or until golden brown and crispy. Avoid overcrowding the pan. Remove the cooked calamari with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
To prepare the remoulade sauce, mix the mayonnaise, Dijon mustard, pickle relish, capers, lemon juice, and hot sauce in a small bowl. Adjust seasoning to taste and refrigerate until ready to serve.
In a small saucepan, combine the balsamic vinegar and sugar. Bring it to a gentle boil over medium heat, then reduce to a simmer. Cook for 5–7 minutes, stirring occasionally, until the mixture thickens to a syrup-like consistency. Remove from heat and allow it to cool.
Arrange the fried calamari on a serving plate. Serve with a side of remoulade sauce, drizzle the balsamic syrup over the calamari, and sprinkle with chopped parsley.
Garnish with lemon wedges on the side for an extra burst of flavor when served.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 23.7 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 18.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 724 mg | 15% | |
*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.
