Cajun-Style Crispy Calamari with Zesty Lime Vinaigrette
Indulge in a sensational seafood experience with this Cajun-style crispy calamari, perfectly paired with a refreshing lime vinaigrette. This dish is incredibly quick to prepare, making it ideal for a satisfying lunch or delectable snack. The squid is coated in a flavorful curry-infused flour blend and deep-fried to golden perfection, maintaining its tender, juicy texture. The lime vinaigrette, enriched with fresh coriander and balanced with rice vinegar and soy sauce, adds a bright, zesty touch that enhances the calamari's rich flavors. Garnish with vibrant lemon wedges for an added burst of citrus. Additionally, feel free to substitute the calamari with prawns or fish fillets for a delightful twist. Easy, tasty, and simply delicious, this dish is sure to impress your friends and family!
N/A
Servings
300
Calories
11
Ingredients
Ingredients
Squid
500 (tubes, sliced into rings)
Flour
125 (all-purpose)
Cajun seasoning
1 (teaspoon)
Fresh lime juice
3 (tablespoons)
Fresh coriander
1/4 (bunch, chopped)
Rice vinegar
1.5 (tablespoons)
Soy sauce
1.5 (tablespoons)
Light brown sugar
1.5 (teaspoons)
Canola oil
2/3 (cup)
Sesame oil
1 (tablespoon)
Salt
to taste
Instructions
1
Prepare the calamari by slicing the squid tubes into 1/2-inch rings, ensuring they are even in size for uniform cooking.
2
In a large ziplock bag, combine the flour and Cajun seasoning, mixing thoroughly.
3
Add the calamari rings to the bag and shake well until they are evenly coated in the flour mixture.
4
In a deep-fryer or a heavy-bottomed pot, heat the canola oil and sesame oil to 180°C (350°F).
5
Carefully drop the coated calamari into the hot oil in batches, frying them for about 30 to 40 seconds or until they turn golden brown and crispy.
6
Using a slotted spoon, remove the calamari from the oil and drain them on paper towels to absorb excess oil.
7
Next, prepare the zesty lime vinaigrette. In a food processor, combine the fresh lime juice, rice vinegar, soy sauce, light brown sugar, and a pinch of salt; blend until well combined.
8
With the food processor running, slowly drizzle the canola oil into the mixture until it emulsifies into a smooth vinaigrette.
9
Once blended, add the chopped fresh coriander and pulse a few times to combine.
10
Transfer the vinaigrette to a bowl and allow it to sit for 30 minutes, letting the flavors meld.
11
To serve, plate the crispy calamari and either serve the lime vinaigrette on the side or drizzle it over the calamari. Garnish with lemon wedges for an extra citrusy touch.
Nutrition Information
20g
Fat
27g
Carbs
13g
Protein
0.67g
Fiber
0.67g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Cajun-Style Crispy Calamari with Zesty Lime Vinaigrette?
It is a quick seafood dish featuring squid rings coated in Cajun-seasoned flour, deep-fried until crispy, and served with a tangy lime and coriander dressing.
How long does it take to fry the calamari?
The calamari should be fried in batches for approximately 30 to 40 seconds until golden brown and crispy.
What is the primary flavor of the vinaigrette?
The vinaigrette is zesty and refreshing, featuring lime juice, fresh coriander, rice vinegar, and a hint of sesame oil.
What temperature should the frying oil be?
The oil should be heated to 180°C (350°F) before adding the calamari.
Can I substitute the calamari with other proteins?
Yes, you can easily substitute the calamari with prawns or fish fillets for a different twist on the recipe.
How should the squid be prepared before cooking?
The squid tubes should be sliced into even 1/2-inch rings to ensure uniform cooking.
What is used to coat the calamari?
A mixture of all-purpose flour and Cajun seasoning is used to coat the squid.
How do I ensure an even coating on the squid?
Place the flour and seasoning in a large ziplock bag, add the squid rings, and shake well until they are evenly coated.
What type of oils are used for frying?
The recipe uses a combination of canola oil and sesame oil for deep-frying.
How is the lime vinaigrette prepared?
It is made by blending lime juice, vinegar, soy sauce, sugar, and salt in a food processor, then slowly emulsifying it with canola oil.
Why should the vinaigrette sit before serving?
Allowing the vinaigrette to sit for 30 minutes helps the flavors meld together for a better taste.
What are the nutritional calories per serving?
Each serving contains approximately 300 calories.
How much protein is in this calamari dish?
There are 13 grams of protein per serving.
What is the fat content of this recipe?
The dish contains 20 grams of fat per serving.
How many carbohydrates are in a serving?
There are 27 grams of carbohydrates in each serving.
Does this recipe contain sugar?
Yes, it contains 1.5 teaspoons of light brown sugar, which amounts to about 0.67g of sugar per serving.
How much fiber does this dish provide?
The recipe provides approximately 0.67 grams of fiber per serving.
What garnish is recommended for this dish?
The dish is best garnished with vibrant fresh lemon wedges for an added citrus burst.
What equipment is needed for the dressing?
A food processor is required to blend the ingredients and emulsify the oil into the vinaigrette.
When should I add the coriander to the dressing?
Add the chopped fresh coriander after the dressing has emulsified and pulse it a few times to combine.
Is this recipe suitable for a quick lunch?
Yes, it is described as incredibly quick to prepare, making it ideal for a satisfying lunch or snack.
How should I drain the calamari after frying?
Use a slotted spoon to remove them from the oil and place them on paper towels to absorb any excess oil.
What kind of vinegar is used in the vinaigrette?
The recipe specifically calls for rice vinegar.
Can I serve the sauce separately?
Yes, you can either serve the lime vinaigrette on the side or drizzle it directly over the crispy calamari.
What is the role of Cajun seasoning in this recipe?
It provides a spicy, flavorful kick to the flour coating, creating a savory contrast to the zesty dressing.
Is sesame oil used for flavor or just frying?
It is added to the frying oil to impart a subtle nutty flavor to the seafood.
How much squid is needed for this recipe?
The recipe requires 500 grams of squid tubes.
What type of flour is best for this recipe?
All-purpose flour is the recommended type for coating the calamari.
Should I fry the calamari all at once?
No, you should fry them in batches to ensure the oil temperature stays consistent and they cook evenly.
What color should the finished calamari be?
The calamari should be fried until it reaches a beautiful golden brown color.