Easy Crispy Calamari
Attention Seafood lovers! Do you order calamari at a restaurant and wonder how they get it crispy and super flavourful? Well, I have the recipe just for you! This is my super easy crispy calamari and when you make it, you won’t be sorry!
10 minutes
15 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 230 |
| Fat: | 0 g |
| Carbohydrates: | 43 g |
| Protein: | 10 g |
| Cholesterol: | 0 g |
| Sodium: | 461 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Calculated for total recipe. | |
Serves: 5-7
Ingredients
- 500 - 700 grams500 - 700 grams500 - 700 grams Calamari Rings, Shrimp, scallops
- 1 cup1 cup1 cup All Purpose Flour
- 0.5 cup0.5 cup0.5 cup Cornstarch
- 1 - 2 whole1 - 2 whole1 - 2 whole Egg
- 1 tsp1 tsp1 tsp Paprika
- 1 tsp1 tsp1 tsp dried Oregano
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Cayenne Pepper, Optional
- 1 tsp1 tsp1 tsp Sea Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 2-5 cups of high smoke point oil(I use canola)
- Defrost (if frozen) rinse and pat dry seafood.
- Toss seafood in beaten egg.
- In a separate bowl, add your flour, starch and spices.
- Place your seafood in the dry mixture and toss until.
- I let coated.
- Get your oil temp to 350F - 365F - make sure to maintain that temperature. Keep checking with your thermometer.
- If it drops, increase your heat of course.
- This part is crucial.
- Once you’ve fried your calamari for 2-3 mins.
- Place on wire wrack to drain oil and maintain crispness.
- Let it cool for 5 mins and enjoy!
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