Recipe courtesy of Tufano's Vernon Park Tap
Fried Calamari
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 992
- Total Fat
- 60
- Saturated Fat
- 6
- Carbohydrates
- 72
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 40
- Cholesterol
- 518
- Sodium
- 543
- Total: 30 min (includes soaking time)
- Active: 25 min
Ingredients
One 48-ounce bottle vegetable oil, or more as needed
2 pounds cut calamari
6 whole eggs
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups all-purpose flour, or more as needed
Lemons and marinara sauce, for serving
Directions
Special equipment:
a deep-fryer- Set a deep fryer to 450 degrees F. Fill with vegetable oil.
- Rinse calamari, then strain.
- Make a wash in a bowl with eggs, milk, salt and pepper. With a whisk, beat all the ingredients until fully combined, about 1 minute. Add the calamari and let it soak in the mixture for a few minutes. Put flour in another separate bowl.
- Scoop out 2 cups calamari with a strainer, then transfer to flour. Toss calamari gently in flour, making sure each piece of calamari is evenly coated. Transfer to a dry strainer and shake off excess flour. Repeat with remaining calamari.
- In small batches, fry the calamari until golden, then drain on a paper towel. Plate the calamari and serve with fresh lemons and marinara sauce.