Salt and Pepper Calamari
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1298
- Total Fat
- 112
- Saturated Fat
- 9
- Carbohydrates
- 45
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 30
- Cholesterol
- 396
- Sodium
- 1069
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
Ingredients
Calamari:
2 cups canola oil
3/4 cup cornstarch
1/2 cup all-purpose flour
Salt and freshly ground pepper
1 1/2 pounds calamari, cleaned, tubes cut into 1/4-inch-thick rings
Dipping Sauce:
1/4 cup soy sauce
2 tablespoons sweet chili sauce
2 tablespoons lime juice
2 teaspoons minced garlic
2 scallions, sliced
1/2-inch piece fresh ginger, peeled and grated
Directions
- For the calamari: In a large heavy-bottomed skillet, heat the canola oil over medium-high heat to 360 degrees F.
- In a large bowl, stir together the cornstarch and flour with a generous amount of salt and pepper. Toss the squid in the cornstarch, being sure to completely coat.
- Working in batches, lift the squid from the cornstarch, shaking to remove any excess, and carefully place in the oil. Fry until lightly golden and crisp, 3 to 4 minutes. Remove from the oil and drain on a baking sheet lined with a brown paper bag. Repeat with the remaining squid.
- For the dipping sauce: Combine the soy sauce, chili sauce, lime juice, garlic, scallions and ginger in a small bowl. Stir together and serve with the calamari.