Italian · Dinner
Fried Calamari Rings
Squid rings are dredged in seasoned flour, dipped in buttermilk, then fried until golden and crisp. Served hot with lemon wedges and garlic-parsley aioli for dipping, the coating stays light and shattering while the squid inside remains tender.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
545Calories
27.1gProtein
32.9gFat
35.2gCarbs
2.7gSugar
1.5gFiber
1089mgSodium
297mgChol
5.1gSat Fat
418mgPotassium
104mgCalcium
2.1mgIron
1.2mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
mediterranean
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat squid rings dry with paper towels, season lightly with salt, then submerge in buttermilk for 10 minutes to help the coating adhere.
2
Mix
Whisk flour, black pepper, and smoked paprika together in a shallow dish until evenly combined.
3
Dredge
Lift squid from buttermilk, let excess drip off, then toss in the seasoned flour until fully coated on all sides.
4
Fry
Heat vegetable oil in a deep saucepan to 350°F over medium-high heat, then fry squid in two batches for 2–3 minutes each until golden brown and crisp.
5
Drain
Lift fried rings onto a paper-towel-lined plate with a slotted spoon to drain excess oil for 1 minute.
6
Finish
Stir minced garlic and chopped parsley into mayonnaise in a small bowl to make a quick aioli.
7
Plate
Pile calamari rings onto a plate with lemon wedge and a small dish of garlic aioli alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g squid
- 1 cup130g all-purpose flour
- 1/2 cup120ml buttermilk
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp smoked paprika
- 4 cups960ml vegetable oil, for frying
- 2 clove2 clove garlic
- 2 tbsp30g mayonnaise
- 2 tbsp2 tbsp fresh parsley
- 22 lemon wedge
