Calamari Fritti
Better than a restaurant Calamari Fritti rings lightly dusted and pan-fried to crispy golden perfection. Served alongside a Peri-Peri Yogurt Dip. Perfect for a big ole fish fry or at home appetizer!
Servings: 8 servings
Calories: 320kcal
Equipment
- Large deep sauce pan
- Large Bowl
- Medium bowl
- Tongs
- Paper towels
- Measuring Cups
- Measuring Spoons
- Small Bowl
- Spoon
Ingredients
Calamari
- 35-50 fl oz. vegetable oil
- 750 g calamari rings
- 1 ½ cups all-purpose flour
- 1 tbsp seasoning salt
- 2 eggs
- ½ cup milk
- 1 tbsp lemon juice
- salt to taste
Peri-Peri Yogurt Dip
- ¼ cup Greek yogurt
- 1 ½ tsp Peri-Peri sauce
Instructions
- Fill a large deep saucepan till about 1" deep and preheat to 300-310F (medium heat)
- In a large bowl add 1 1/2 cups flour and 1 tbsp seasoning salt. Mix well.
- In a medium bowl add 2 egg, 1/2 cup milk and 1 tbsp lemon juice and beat to mix well.
- Drop a handful of calamari rings into the egg wash. Remove and shake excess egg off and then toss in the flour mixture to coat evenly the inside and outside of the rings.
- Gently add the calamari rings to the preheated oil in small batches and let cook for 1 minute. Flip with tongs and let cook another 60 to 90 seconds. They should be a lightly browned. Removed and let rest on paper towels to drain excess oil. Season with salt as desired.
Peri-Peri Yogurt Dip
- In a small bowl add 1/4 cup Greek yogurt and 1 1/2 tsp of Peri-Peri sauce. Mix well and serve alongside the fried calamari for dipping.
Video
Notes
Serve immediatey with lemon wedges and dipping sauce as desired.
Store leftovers in a tightly sealed container with a paper towl lining the bottom for up to 2 days. Reheat quickly in the oven or microwave quickly just till warm. Overcooking will result in tough and chewy calamari.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 21g | Protein: 10.4g | Fat: 20g | Cholesterol: 60mg | Sodium: 892mg | Fiber: 1g