Salt and Pepper Calamari
Crispy, golden, and irresistibly flavorful, Salt and Pepper Calamari is the ultimate appetizer or light meal that’s perfect for seafood lovers. Delicate squid rings and tentacles are coated in a seasoned blend of flour, cornstarch, garlic powder, and chili flakes for a light, crunchy texture with just the right amount of spice. Deep-fried to perfection, each bite is bursting with savory notes as it's finished with a sprinkle of salt, freshly ground black pepper, and an optional garnish of parsley for a touch of freshness. Serve this easy-to-make dish with zesty lime or lemon wedges on the side for an added bright, citrusy kick. Ready in just 25 minutes, this restaurant-quality dish will elevate your next gathering or dinner. Perfect for fans of quick seafood recipes, crispy calamari, and bold flavors!
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Recipe Information
Ingredients
- 500 g Cleaned squid (calamari)
- 100 g All-purpose flour
- 50 g Cornstarch
- 2 tsp Salt
- 2 tsp Freshly ground black pepper
- 1 tsp Garlic powder
- 0.5 tsp Chili flakes
- 500 ml Vegetable oil (for frying)
- 2 pieces Lime or lemon wedges (for serving)
- 2 tbsp Fresh parsley (optional, chopped for garnish)
Instructions
Rinse the cleaned squid under cold water. Pat dry with paper towels and slice the bodies into 1 cm-wide rings. If the tentacles are large, cut them into smaller pieces.
In a mixing bowl, combine the all-purpose flour, cornstarch, 1 teaspoon of salt, 1 teaspoon of black pepper, garlic powder, and chili flakes. Mix well to form the coating mixture.
Heat the vegetable oil in a deep pan or skillet over medium-high heat until it reaches 180°C (350°F), or until a small piece of bread dropped in the oil sizzles and turns golden in about 10 seconds.
Toss the calamari rings and tentacles in the coating mixture, ensuring each piece is evenly coated. Shake off any excess mixture.
Working in small batches to avoid overcrowding the pan, carefully lower the coated calamari into the hot oil. Fry for 2-3 minutes or until light golden and crispy.
Remove the fried calamari with a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil.
Immediately sprinkle the fried calamari with the remaining 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper while still hot.
Optional: Garnish with chopped fresh parsley for a pop of color and freshness.
Serve the crispy salt and pepper calamari with lime or lemon wedges on the side for squeezing over. Enjoy immediately!
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 1027 mg | 45% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.3 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 363 mg | 8% | |
*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.
