Prepare to embark on a culinary journey that will transform your kitchen into a gourmet Italian seaside restaurant! This mouthwatering Fried Calamari recipe is not just a dish, it's an experience that will tantalize your taste buds and impress even the most discerning food critics. With a perfect golden-crisp exterior, tender calamari rings, and a zesty rouille sauce that packs a flavor punch, this recipe is about to become your new go-to appetizer that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound calamari, cleaned and cut into rings
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon cherry peppers, chopped
Instructions
- Begin by preparing the calamari. Ensure the calamari is cleaned and cut into rings. Pat them dry with paper towels to remove excess moisture, which will help them fry better.
- In a mixing bowl, combine the all-purpose flour, paprika, salt, and black pepper. Whisk the dry ingredients together until they are evenly mixed.
- Heat vegetable oil in a deep frying pan or a heavy-bottomed pot over medium-high heat. You’ll need enough oil to submerge the calamari, about 2-3 inches deep. To test if the oil is ready, drop a small amount of flour into the oil; if it sizzles, the oil is hot enough.
- While the oil is heating, prepare the rouille sauce. In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and chopped cherry peppers. Mix well until all ingredients are fully incorporated. Taste and adjust seasoning if necessary.
- Once the oil is hot, take a handful of calamari rings and dredge them in the flour mixture, ensuring they are well coated. Shake off any excess flour before frying.
- Carefully place the coated calamari rings into the hot oil, being cautious not to overcrowd the pan. Fry them for about 2-3 minutes, or until they turn golden brown and crispy. Use a slotted spoon to remove the fried calamari from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- Repeat the dredging and frying process with the remaining calamari rings.
- Once all the calamari is fried, serve them hot on a platter. Accompany the fried calamari with the prepared rouille sauce for dipping. Garnish with lemon wedges and additional chopped cherry peppers if desired.
- Enjoy your delicious fried calamari with rouille, cherry peppers, and lemon!
Tips
- Moisture is the Enemy: Always pat your calamari rings completely dry before dredging to ensure a crispy, not soggy, coating.
- Oil Temperature is Crucial: Maintain a consistent oil temperature around 350-375°F for the perfect golden-brown crunch. Use a thermometer if possible.
- Don't Overcrowd the Pan: Fry in small batches to maintain oil temperature and prevent the calamari from becoming greasy.
- Quick Frying is Key: Calamari cooks fast - 2-3 minutes is all you need to avoid turning it tough and rubbery.
- Serve Immediately: Fried calamari is best enjoyed hot and crisp right after cooking, so time your serving carefully.
- Experiment with Seasoning: Feel free to add herbs like parsley or experiment with spices in your flour mixture for extra flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 20g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 250mg
