Australian Salt and Pepper Calamari
Choose squid that is vivid in color, has a somewhat transparent skin, and has a firm texture.
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Servings: 8 servings
Calories: 317 kcal
Equipment
- Large mixing bowl
- Large, deep frying pan or wok
- Tongs or a slotted spoon
- Paper towels or a wire rack
- serving dish
Ingredients
- 2 lbs. squid, cleaned and cut into rings
- 1 cup all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp salt
- 1 tbsp black pepper
- 1 cup cornstarch
- Vegetable oil for frying
- Lemon wedges for serving
- Chopped parsley for garnish
Instructions
- In a large mixing bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper.
- Add the cleaned and cut squid rings to the mixing bowl and toss them until they are coated in the flour mixture.
- In a separate bowl, add the cornstarch.
- Heat vegetable oil in a deep fryer or a large pot over medium heat until it reaches 375°F.
- Take each coated squid ring and dip it into the cornstarch. Shake off any excess cornstarch and add it to the hot oil.
- Fry the squid rings for 2-3 minutes or until they turn golden brown and crispy.
- Using a slotted spoon, remove the cooked calamari from the oil and drain them on a paper towel.
- Serve the Australian salt and pepper calamari hot with lemon wedges and chopped parsley for garnish.
Notes
Tips and Tricks
Make sure the oil is hot enough before adding the calamari. Don't overcrowd the pan to ensure that the calamari gets crispy. Drain the calamari on paper towels or a wire rack to remove excess oil. Serve the calamari immediately after cooking for the best taste and texture.Nutrition
Serving: 1serving | Calories: 317kcal | Carbohydrates: 38g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 296mg | Sodium: 1187mg | Potassium: 324mg | Fiber: 1g | Sugar: 0g
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