Deep-fried squid
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Serving size: 1 of 12 servings
Calories 296, total fat 18 G., saturated fats 1 G., proteins 14 G., carbohydrates 19 G., fiber 1 G., cholesterol 176 mg, sodium 237 mg, sugar 1 G.
Serving size: 1 of 12 servings
Calories 296, total fat 18 G., saturated fats 1 G., proteins 14 G., carbohydrates 19 G., fiber 1 G., cholesterol 176 mg, sodium 237 mg, sugar 1 G.
This appetizer is easy to make at home and everyone will love it. You can use fresh or thawed squid. Cut them into rings, coat them in seasoned flour, and fry them in plenty of oil until crispy. Just two minutes is enough for the squid to turn out perfectly, tender inside and crispy on the outside. Be sure to thoroughly dry the squid before cooking so the flour adheres evenly. Serve the crispy squid with marinara sauce for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of cleaned squid
- 2 cups of flour
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- Vegetable oil, for deep-frying
- Marinara sauce, heated, for serving
- Lemon wedges, for serving
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Recipes with similar ingredients: squid, black pepper, marinara sauce, lemon
Cooking the dish according to the recipe:
- Dry the squid thoroughly with paper towels. Slice the body into 1-cm-thick rings and place them on a paper towel-lined baking sheet, along with the tentacles; pat dry again with paper towels.
- Fill a large saucepan halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer reads 175°C (350°F). Combine the flour, salt, and black pepper in a large bowl.
- Dredge the squid in flour to coat. Shake off any excess and place on a plate.
- Fry the squid rings, a few at a time, in hot oil until golden brown, about 2 minutes. Transfer to clean paper towels to drain excess oil.
- Serve the calamari with warm marinara sauce and lemon wedges.
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