Crispy Salt and Pepper Calamari
Ingredients
- • 500 g calamari rings and tentacles
- • 150 g all-purpose flour
- • 50 g cornstarch
- • 15 g coarse sea salt
- • 10 g freshly cracked black pepper
- • 5 g white pepper
- • 5 g garlic powder
- • 1000 ml vegetable oil for deep frying
- • 1 item lemon wedges for serving
- • 15 g fresh parsley, chopped
Instructions
- 1
Clean the calamari thoroughly, removing any remaining cartilage. Pat completely dry with paper towels and cut into 1cm (½ inch) rings. Keep tentacles whole.
- 2
In a large bowl, combine flour, cornstarch, 2 teaspoons of the sea salt, 1 teaspoon black pepper, white pepper, and garlic powder. Mix well.
- 3
Heat oil in a deep pot or wok to 180°C (350°F). Use a thermometer for accuracy.
- 4
Working in batches, toss calamari pieces in the flour mixture, shaking off excess. The coating should be light.
- 5
Carefully drop coated calamari into hot oil, frying for 2-3 minutes until golden and crispy. Do not overcrowd the pot.
- 6
Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with remaining sea salt and black pepper.
- 7
Transfer to a serving platter, garnish with chopped parsley, and serve immediately with lemon wedges on the side.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect calamari is the oil temperature - too cool and it absorbs oil, too hot and it burns. Keep that thermometer handy! For extra tenderness, you can soak the calamari in buttermilk for 30 minutes before coating."
