Ingredients
8
8 servings
- •1 pound calamari tubes, thawed if frozen
- •peanut oil for frying
- •6 cups all-purpose flour, divided
- •2 cups whole milk
- •4 large eggs
- •1 tablespoon cornstarch
- •1 tablespoon paprika
- •1 teaspoon salt
- •1 teaspoon finely ground black pepper
- •0.5 teaspoon cayenne pepper
- •1 tablespoon fresh parsley, or to taste
- •1 wedge lemon
Instructions
- Check calamari for breaks and slice into 1/8- to 1/4-inch rings.
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Place 2 cups flour in a bowl. Whisk milk and eggs together in a separate bowl. Place remaining 4 cups flour, cornstarch, paprika, salt, pepper, and cayenne in a third bowl; mix thoroughly.
- Toss calamari rings in plain flour. Move to egg mixture and thoroughly coat. Move to seasoned flour and coat fully. Move back to egg mixture if not thoroughly coated; coat with seasoned flour again.
- Submerge floured calamari in hot oil until golden, 3 to 4 minutes per batch. Lift out with a slotted spoon, letting oil drip off. Drain on paper towels. Place calamari in a small bowl; check seasoning.
- Add parsley and lemon wedge for garnish.
Nutritional Facts
Per 8 servings
- Calories: 523
- Carbohydrate: 80g
- Fat: 12g
- Fiber: 3g
- Protein: 23g
- Sugar: 3g
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