- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 296
- Total Fat
- 22 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 178 mg
- Sodium
- 295 mg
If I see fried calamari on a menu, it's hard to pass it up. A few years ago, Ryan and I took a trip to Sicily and I was surprised to see fried calamari served as a street food. The vendors would fry it and serve it in paper cones, and we would eat it while we walked around sight-seeing. I like using cracker meal to fry seafood in general, and it doesn’t disappoint for calamari.
- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 296
- Total Fat
- 22 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 178 mg
- Sodium
- 295 mg
Ingredients
Directions
- In a medium bowl, whisk the milk and 1 teaspoon of the salt. Add the calamari and refrigerate for 1 hour.
- In a large heavy bottom pan or Dutch oven, heat 2 inches of oil over medium heat to 375 degrees F.
- Add the cracker meal to a shallow dish and season with the remaining 1/2 teaspoon salt. Using a slotted spoon, and working in batches, transfer the calamari to the cracker meal and toss to coat. Use a fork or tongs to transfer into the hot oil. Fry until golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate. Season with a sprinkle of salt and a squeeze of lemon. Serve immediately.
