Fried Calamari
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 591
- Total Fat
- 35
- Saturated Fat
- 3
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 28
- Cholesterol
- 353
- Sodium
- 473
- Total: 30 min
- Active: 30 min
Ingredients
2 pounds cleaned squid
Vegetable oil, for frying
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
Marinara sauce, warmed, for serving
Lemon wedges, for serving
Directions
- Thoroughly pat the squid dry with paper towels. Slice the bodies into 1/2-inch-thick rings and lay on a paper towel–lined baking sheet along with the tentacles; pat completely dry.
- Fill a large saucepan halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚F. Whisk the flour, salt and pepper in a large bowl. Toss the squid in the flour to coat. Transfer the squid to a plate, shaking off any excess flour.
- Working in batches, fry the squid in the hot oil until golden, about 2 minutes. Drain on clean paper towels.
- Serve the squid with warm marinara sauce and lemon wedges.