Calamars Frits Recipe
Breaded and fried calamari served with pepperoncini, nicoise olives, red bell peppers, and fresh basil.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Vegetable Garnish
Method
Prepare the Calamari
- 1
Clean the calamari by removing the head and innards. Rinse thoroughly under cold water. Cut the bodies into rings and set aside.
- 2
In a mixing bowl, combine the flour, cornstarch, salt, black pepper, and paprika. Mix well.
- 3
Fry the Calamari
- 4
Heat the vegetable oil in a deep frying pan over medium-high heat until it reaches 180°C (350°F).
- 5
Dredge the calamari rings first in the flour mixture, then dip them into the egg mixture, and finally coat them again with the flour mixture.
- 6
Carefully add the breaded 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.
- 7
Using a slotted spoon, remove the fried calamari and place them on a plate lined with paper towels to drain excess oil.
Prepare the Vegetable Garnish
- 8
Slice the red bell pepper into thin strips.
- 9
Rinse the pepperoncini and olives under cold water and drain.
- 10
Roughly chop the fresh basil leaves.
Serve
- 11
Arrange the fried calamari on a serving platter. Top with sliced red bell peppers, pepperoncini, nicoise olives, and chopped basil. Serve immediately.