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Breaded Calamari
Recipes
Breaded Calamari
4 servings
30 minutes total (Active 30 minutes)

Ingredients

  • 1 cup whole milk buttermilk
  • 1 tablespoon seafood seasoning blend
  • 2 cups seasoned corn meal breading mix
  • 1 lb calamari, thawed
  • 4 cups canola oil
  • 1 cup light mayonnaise
  • ⅓ cup sweet chili sauce

Steps

    1. Combine buttermilk and seasoning; add calamari. Let stand 15 minutes. Place breading on plate.
    2. Remove one-fourth of the calamari (allow excess to drip off); transfer to breading (toss to evenly coat) and remove. Repeat with remaining calamari.
    3. Heat oil in Dutch oven on medium-high until 375°F. Add one-fourth of the calamari; cook 1–1 ½ minutes or until golden. Drain on paper towels; cook remaining calamari. Combine remaining ingredients for sauce.

    Other Preparation Methods

    Sauté: Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place 3 tablespoons oil, 1 teaspoon chopped garlic, 1 lb calamari and ½ teaspoon salt in pan; cook and stir 3 minutes. Add 1 cup each: baby spinach, fresh chopped tomatoes, chopped roasted red peppers, and juice of one-half lemon; cook 2 minutes or until heated. Remove from heat; squeeze remaining half of lemon over mixture.

    Additional Information

    Maintain a safe oil temperature by using a deep-fry thermometer. Always keep a close watch. If the oil begins to smoke, it’s too hot.

Other Preparation Methods

  • Sauté: Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place 3 tablespoons oil, 1 teaspoon chopped garlic, 1 lb calamari and ½ teaspoon salt in pan; cook and stir 3 minutes. Add 1 cup each: baby spinach, fresh chopped tomatoes, chopped roasted red peppers, and juice of one-half lemon; cook 2 minutes or until heated. Remove from heat; squeeze remaining half of lemon over mixture.

Additional Information

  • Maintain a safe oil temperature by using a deep-fry thermometer. Always keep a close watch. If the oil begins to smoke, it’s too hot.