Ingredients
Scale
- 1 pound fresh calamari rings and tentacles
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cold sparkling water or club soda
- Oil for frying (vegetable or canola oil)
- Fresh lemon wedges (for serving)
- Optional: spicy dipping sauce or aioli
Instructions
- Start by thoroughly rinsing the calamari and patting it dry with paper towels. Slice the calamari into rings and prepare the tentacles separately.
- In a large mixing bowl, combine the flour, cornstarch, paprika, garlic powder, salt, and pepper. Mix well.
- Pour the sparkling water into the dry ingredients and gently whisk until you get a smooth batter. The fizz helps create light, crispy calamari.
- Dip the calamari rings and tentacles into the batter, ensuring they are evenly coated.
- Heat oil in a deep frying pan or pot to 375°F (190°C). Test the oil with a small piece of batter—if it sizzles and rises, it’s ready.
- Carefully fry the calamari in batches for about 2-3 minutes until golden and crispy. Drain on paper towels.
Notes
- Ensure the oil is hot enough before frying to achieve crispy results.
- Do not overcrowd the frying pan; fry in batches for even cooking.
- For a healthier version, bake calamari at 400°F (200°C) for 10-12 minutes.
- Serve immediately with lemon wedges and dips to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Seafood
- Diet: Pescatarian
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 2g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 110mg
