How To Make Calamari | Grande Cuisine Academy

squid

🥗Healthier: calamari steaks

💰Cheaper: pollock

Pollock is more affordable and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

breadcrumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers provide a similar texture at a lower cost.

marinara sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Canned tomato sauce is budget-friendly and convenient.

Keep squid stored under a damp J cloth with clean film for freshness.

Remove the tentacles from the squid, cutting in front of the beak.

Pull out the internal organs using hands, keeping the workspace clean.

Remove the quill (cartilage) from the squid.

Trim the squid body and clean the inside thoroughly.

Cut the squid into rings for calamari and keep the tentacles for frying.

Prepare seasoned flour with salt for dredging the squid.

Heat the deep fryer to 190°C (374°F).

Dredge squid rings and tentacles in the seasoned flour.

Carefully place squid into the fryer, avoiding overcrowding.

Fry squid for about 3-4 minutes until golden brown.

Prepare a clean plate with a tray lined with paper to drain excess oil.

Remove fried squid and drain on the paper-lined tray.

Garnish the fried squid with parsley and serve with lemon wedges and parsley lemon mayonnaise.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens