Tested till perfect Deep-Fried Calamari

Deep-Fried Calamari

With all the ingredients prepped, this crisp, light, crowd-pleasing appetizer is ready in seconds flat.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2005

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 1cleaned thawed frozen squid
  • 1/2 cup 1/2cupall-purpose flour
  • 1/4 cup 1/4cupcornstarch
  • 1/2 tsp 1/2tspcayenne pepper
  • 8 cups 8cupsvegetable oil
  • 1/2 tsp 1/2tspsalt
  • 1 1lemonlemons, cut_into wedges
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Cut tentacles off squid; cut tubes crosswise into 1/2-inch (1 cm) thick rings. Pat dry. In large plastic bag, shake together flour, cornstarch and cayenne pepper.

In deep-fryer or deep heavy-bottomed pot, heat oil to 425°F (220 C).

All at once, add squid tentacles and rings to flour mixture; shake to coat.

Fry, in batches, until golden, 30 to 45 seconds. Using slotted spoon, transfer to paper towel-lined plate to drain; sprinkle with salt. Serve with lemon wedges and Lemon A?i.

Nutritional Information Per serving: about

cal 557 pro 20g total fat 41g sat. fat 4g
carb 26g fibre 1g chol 274mg sodium 699mg

% RDI:

calcium 4 iron 11 vit A 2 vit C 20
folate 11
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