1/2 Lb Calamari Recipe
Served with rings and legs, our calamari is shell-free, beak-free, and ready to eat!
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Ingredients
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Calamari
Breading
Frying
Garnish (optional)
Method
Preparation
- 1
Clean the Calamari
If necessary, rinse the calamari under cold water and pat dry with paper towels. Make sure they are free of any shells or beaks.
- 2
Prepare the Breading
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well until evenly combined.
Cooking
- 3
Heat the Oil
In a deep skillet or frying pan, pour in the vegetable oil and heat it over medium-high heat until it reaches approximately 350°F (175°C).
- 4
Coat the Calamari
Take the cleaned calamari and toss them in the breading mixture, making sure they are well-coated. Shake off any excess flour.
- 5
Fry the Calamari
Carefully add the coated calamari to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy.
- 6
Drain the Calamari
Using a slotted spoon, remove the fried calamari from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving
- 7
Plate and Garnish
Transfer the fried calamari to a serving platter. Optionally, serve with lemon wedges and sprinkle with chopped fresh parsley for added flavor.
