Deep-Fried Calamari
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 557 |
| pro | 20 g |
| total fat | 41 g |
| sat. fat | 4 g |
| carb | 26 g |
| fibre | 1 g |
| chol | 274 mg |
| sodium | 699 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 11 |
| vit A | 2 |
| vit C | 20 |
| folate | 11 |
With all the ingredients prepped, this crisp, light, crowd-pleasing appetizer is ready in seconds flat.
Ingredients
- 1 cleaned thawed frozen squid
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp cayenne pepper
- 8 cups vegetable oil
- 1/2 tsp salt
- 1 lemon, cut_into wedges
Preparation
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.
Source : Canadian Living Magazine: October 2005
- Keywords : Appetizers; Mediterranean; Deep Fry; Seafood; Italian;
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