Australian Salt and Pepper Calamari
317kcal
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
Equipment
- Large mixing bowl
- Large, deep frying pan or wok
- Tongs or a slotted spoon
- Paper towels or a wire rack
- serving dish
Method
- 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.
Nutrition
Serving1servingCalories317kcalCarbohydrates38gProtein22gFat8gSaturated Fat1gCholesterol296mgSodium1187mgPotassium324mgFiber1gSugar0g