Golden Fried Calamari with Crisped Capers
Transform your tapas night with this irresistible golden fried calamari paired with crisped capers. The delightful texture and flavor of crispy capers complement the tender calamari rings, offering a perfect balance in every bite. Ideal as a sophisticated appetizer or a delicious snack, this dish is beautifully paired with homemade garlic mayo and fresh lemon wedges for an added zest.
2
Servings
600
Calories
5
Ingredients
Ingredients
Baby calamari
300 (cleaned and cut into 1 cm rings and tentacles prepared)
Capers
200 (drained and finely chopped)
Plain flour
100 (for coating)
Fine salt
1 (teaspoon)
Vegetable oil
500 (for deep-frying)
Instructions
1
Begin by cleaning the baby calamari. Remove the solid transparent shaft from the body, then separate the head from the body to discard the innards. Rinse the body of the squid thoroughly under cold running water, rub off any remaining dark skin, if possible, but it's acceptable if some remains.
2
Slice the body into rings approximately 1 cm wide. Cut just below the eyes to retain the tentacles, discarding the rest of the head and innards.
3
In a strong plastic bag, combine plain flour, fine salt, and finely chopped capers. Seal the bag and shake well until the ingredients are thoroughly mixed.
4
Pat dry the squid rings and tentacles, then add them to the bag with the flour mixture. Reseal and shake vigorously to ensure even coating.
5
Heat vegetable oil in a deep-fryer or heavy-bottomed pot to 180°C (356°F).
6
Fry the calamari in small batches for about 2-3 minutes or until they turn a light golden color. Using a slotted spoon, transfer them to a plate lined with kitchen towel to absorb excess oil.
7
If desired, sprinkle with sea salt and freshly ground black pepper immediately after frying.
8
Serve hot with garlic mayo and lemon wedges.
Nutrition Information
40
Fat
40
Carbs
30
Protein
2
Fiber
0.5
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Golden Fried Calamari with Crisped Capers?
It is a sophisticated tapas-style dish featuring tender baby calamari rings and tentacles coated in a flour mixture with finely chopped capers, deep-fried until golden and crispy.
How many servings does this recipe yield?
This recipe is designed to serve 2 people.
What are the primary ingredients needed?
The main ingredients include baby calamari, capers, plain flour, fine salt, and vegetable oil for deep-frying.
How do I clean the baby calamari?
Remove the solid transparent shaft from the body, separate the head to discard innards, and rinse thoroughly under cold water.
Should I remove the skin from the calamari?
You should rub off the dark skin if possible, but the recipe states it is acceptable if some remains.
How wide should the calamari rings be sliced?
The squid body should be sliced into rings approximately 1 cm wide.
What parts of the calamari are edible in this recipe?
Both the sliced body rings and the tentacles (cut just below the eyes) are used in this dish.
How is the coating for the calamari prepared?
Combine plain flour, fine salt, and finely chopped capers in a strong plastic bag and shake well.
What is the secret to getting the capers crispy?
The capers are finely chopped and mixed directly into the flour coating, which allows them to crisp up during the frying process.
Why is it important to pat the calamari dry?
Patting the squid dry ensures the flour mixture adheres properly and prevents the oil from splattering.
What is the recommended frying temperature?
The vegetable oil should be heated to 180°C (356°F) before frying.
How long should the calamari be fried?
Fry the calamari in small batches for approximately 2 to 3 minutes.
How do I know when the calamari is finished cooking?
The calamari is done when it reaches a light golden color.
How should I drain the excess oil?
Use a slotted spoon to transfer the fried calamari to a plate lined with kitchen towels to absorb the oil.
What condiments pair best with this dish?
It is best served hot with garlic mayonnaise and fresh lemon wedges.
How many calories are in one serving?
There are approximately 600 calories per serving.
What is the fat content of this recipe?
The recipe contains 40 grams of fat per serving.
Is there a lot of protein in this calamari dish?
Yes, each serving provides 30 grams of protein.
What are the total carbohydrates per serving?
There are 40 grams of carbohydrates per serving.
Does this dish contain much sugar?
No, it contains only 0.5 grams of sugar.
What tags are associated with this recipe?
Tags include tapas, snack, appetizer, seafood, calamari, fried, crispy, and capers.
Can I use any type of flour?
The recipe specifies plain flour for the best coating results.
Is it better to fry in batches?
Yes, frying in small batches prevents the oil temperature from dropping and ensures a crispy texture.
Should I season the calamari after frying?
Yes, you can sprinkle with sea salt and freshly ground black pepper immediately after frying for extra flavor.
What kind of pot should I use for frying?
A deep-fryer or a heavy-bottomed pot is recommended for maintaining consistent heat.
How much vegetable oil is required?
The recipe suggests using 500 ml of vegetable oil for deep-frying.
Is the baby calamari amount measured before or after cleaning?
The recipe calls for 300g of baby calamari, which are then cleaned and prepared.
Can this be served as a main course?
While intended as a sophisticated appetizer or snack, it can be served as a light main course for two.
What is the texture of the finished dish?
The dish features a contrast between the crispy, salty flour-and-caper coating and the tender, succulent calamari.
How much salt is used in the flour mixture?
One teaspoon of fine salt is mixed into the coating flour.