Flash-roasted garlicky calamari salad
Enjoy a burst of flavors with our flash-roasted garlicky calamari salad, combining tender calamari with a zesty garlic dressing for a satisfying culinary experience.
Ingredients:
- 450g cleaned squid, tubes cut into 1/2-inch-thick rings and tentacles left whole (about 2 cups), rinsed
- 1 cup buttermilk
- 3/4 cup all-purpose flour (about 90g)
- 3/4 cup corn flour (about 90g)
- 6 Tbsp. fine yellow cornmeal (about 60g)
- 2 teaspoons Old Bay Seasoning
- 2 3/4 teaspoons kosher salt, divided
- Lemon wedges, for serving
Instructions:
- Place the prepared squid pieces in a medium-sized bowl. Add buttermilk over the squid and mix well to ensure they are coated. Cover the bowl and refrigerate for at least 2 hours or up to 24 hours.
- While waiting, heat canola oil in a Dutch oven to 375°F, with a depth of about 1 3/4 inches.
- Combine all-purpose flour, corn flour, cornmeal, Old Bay seasoning, and 2 teaspoons of salt in a flat dish.
- In batches, take out the squid pieces from the buttermilk, allowing any excess to drip off. Coat the squid in the flour mixture, shaking off any extra. Place them in the hot oil and fry until they are a light golden color and crispy, which should take about 45 seconds. Use a slotted spoon to move them to a wire rack over paper towels to drain. Ensure the oil temperature returns to 375°F between each batch. Once all calamari is fried, transfer them to a large bowl, sprinkle with the remaining 3/4 teaspoon of salt, and mix well. Finally, transfer the fried calamari to a serving platter and serve with lemon wedges.
Summary:
- Calories: 949 kcal
- Fat: 61 g
- Protein: 75 g
- Carbs: 24 g
- Potassium: 1635 mg
- Magnesium: 187 mg