Crispy Fried Calamari

Crispy Fried Calamari 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.

Prep Time 20

Cook Time 15

Total Time 35

Servings People

Ingredients

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 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 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 for Crispy Fried Calamari:

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