Crispy Fried Calamari

There’s something undeniably charming about the crunch of perfectly crispy fried calamari, a dish that effortlessly combines simplicity and sophistication. This seafood classic, elevated with a touch of creativity, shines when paired with fresh arugula and a luscious white cream sauce. Whether served as an appetiser or the centrepiece of a meal, it captures the essence of indulgent dining.

Deep-fried calamari is revered for its versatility and universal appeal. The tender squid, encased in a golden, crisp batter, creates a delightful textural contrast. Each bite offers a perfect medley of flavours, the subtle brininess of the calamari harmonising beautifully with the seasoned coating.

Arugula, with its peppery bite and slightly nutty undertones, is the perfect companion for this dish. When sliced finely and served as a bed for the calamari, it not only adds a burst of colour but also a refreshing element to balance the richness of the fried seafood. The arugula’s fresh, green notes offer a sharp yet pleasant counterpoint, ensuring the dish remains light and vibrant.

The crowning glory, however, is the accompanying white cream sauce. Smooth and velvety, it lends a luxurious dimension to the dish. Whether infused with hints of garlic, citrus, or subtle herbs, the sauce adds a creamy richness that enhances the calamari’s delicate flavour. It serves not only as a dipping option but as an integral element, tying together the fried seafood and arugula with its velvety allure.

This combination transcends the ordinary. While calamari is often enjoyed as casual fare, the thoughtful pairing with arugula and a well-crafted cream sauce elevates it to a more refined experience. It’s an ideal offering for a dinner party, a romantic meal, or a festive gathering where the focus is on celebrating good food.

The allure of this dish lies in its balance of textures and flavours. It’s a reminder of how simple ingredients, when thoughtfully combined, can create something extraordinary. Deep-fried calamari with arugula and white cream sauce is more than just a plate of food—it’s an experience, one that delights both the palate and the soul.

Crispy Fried Calamari

This dish combines tender, golden-brown calamari with the peppery freshness of arugula and a velvety white cream sauce for a delightful balance of flavours and textures. Perfect as an appetiser or a light meal, it’s sure to impress seafood lovers and gourmets alike.

4.93 from 27 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish, Side Dish, Starter

Cuisine: Greek

Keyword: Calamari, Creamy Sauce, Fried Calamari, Lemon

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 People

Calories: 587kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

Calamari:

• 500 g squid cleaned and sliced into rings
• 1 cup all purpose flour
• ½ cup cornflour
• 1 tsp paprika
• ½ tsp garlic powder
• salt to taste
• black pepper to taste
• 2 large eggs beaten free range
• vegetable oil for frying

White Cream Sauce:

• 2 tbsp unsalted butter
• 2 cloves garlic minced
• 1 cup double cream
• ½ medium lemon zest only
• 1 tbsp fresh parsley chopped
• salt to taste
• black pepper to taste
• 2 cups fresh arugula finely sliced to serve

Instructions

• In a mixing bowl, combine the flour, cornflour, paprika, garlic powder, salt and black pepper.
  1 cup all purpose flour, ½ cup cornflour, 1 tsp paprika, ½ tsp garlic powder, salt, black pepper
• Dip the calamari rings into the beaten eggs, then coat them in the flour mixture, ensuring even coverage.
  500 g squid, 2 large eggs
• Heat about 5cm of vegetable oil in a deep pan or skillet to 180°C (350°F).
  vegetable oil
• Fry the calamari in small batches for 2–3 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towels.
• In a small saucepan, melt the butter over medium heat. Add the garlic and sauté until fragrant.
  2 cloves garlic, 2 tbsp unsalted butter
• Stir in the double cream and bring to a gentle simmer. Add the lemon zest, parsley, salt and pepper. Cook for 2–3 minutes, stirring, until slightly thickened.
  ½ medium lemon, 1 tbsp fresh parsley, salt, black pepper, 1 cup double cream
• Arrange the sliced arugula on a serving platter or individual plates.
  2 cups fresh arugula
• Place the calamari on top of the arugula and drizzle with the white cream sauce, or serve the sauce on the side as a dip.

Notes

Serving Suggestion:

Garnish with an extra sprinkle of parsley and a wedge of lemon for added zest. Enjoy this dish warm for the best flavour and texture.

Nutrition

Calories: 587kcal | Carbohydrates: 47g | Protein: 28g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 467mg | Sodium: 111mg | Potassium: 480mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1559IU | Vitamin C: 15mg | Calcium: 109mg | Iron: 3mg