Deep-Fried Calamari Deep-Fried Calamari

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2005



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 facts <b>Per serving:</b> about

  • Sodium 699 mg
  • Protein 20 g
  • Calories 557.0
  • Total fat 41 g
  • Cholesterol 274 mg
  • Saturated fat 4 g
  • Total carbohydrate 26 g


  • Iron 11.0
  • Folate 11.0
  • Calcium 4.0
  • Vitamin A 2.0
  • Vitamin C 20.0
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Deep-Fried Calamari