Italian 15 min

Calamari Fritti

Name: Calamari Fritti
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1.5 lbs squid, cleaned, bodies cut into 1/2-inch rings, tentacles left whole; 1.5 cups all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup whole milk; Neutral oil for deep frying; Lemon wedges and marinara or aioli for serving; Fresh parsley

seafooddairy-free

Ingredientsfor 2

340

Cal

28g

Protein

30g

Carbs

12g

Fat

11.5 lbs squid, cleaned, bodies cut into 1/2-inch rings, tentacles left whole
21.5 cups all-purpose flour
31 teaspoon garlic powder
41 teaspoon smoked paprika
51/2 teaspoon cayenne
61 teaspoon salt
71/2 teaspoon black pepper
81 cup whole milk
9Neutral oil for deep frying
10Lemon wedges and marinara or aioli for serving
11Fresh parsley

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Instructions

1
Soak squid rings and tentacles in milk for 30 minutes in the refrigerator — this tenderizes the squid and helps the coating adhere. Drain and pat as dry as possible.
2
Heat oil in a heavy pot to 375°F. Combine flour, garlic powder, paprika, cayenne, salt, and pepper in a shallow bowl. Working in batches, toss squid in the seasoned flour, shaking off all excess.
3
Fry in batches of 8–10 pieces for exactly 2–3 minutes until golden — do not over-fry or they will become rubbery. Remove with a spider or slotted spoon directly onto a rack over paper towels. Season immediately with additional salt while still hot. Garnish with parsley and serve within minutes alongside lemon wedges and dipping sauce.