Ingredients with Measurements:
- 1 lb calamari, cleaned and sliced into rings
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried dill
- 1 lemon, zested and juiced
- 1/2 cup milk
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Tongs or slotted spoon
- Paper towels
Step-by-step instructions:
1. In a bowl, mix together the flour, salt, black pepper, garlic powder, paprika, and dried dill.
2. In another bowl, whisk together the milk, lemon zest, and lemon juice.
3. Dip the calamari rings into the milk mixture, then coat in the flour mixture.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F.
5. Fry the calamari in batches for 2-3 minutes or until golden brown.
6. Use tongs or a slotted spoon to remove the calamari from the oil and place on paper towels to drain excess oil.
7. Serve hot with lemon wedges and a sprinkle of fresh dill.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 12g
Saturated Fat: 2g
Cholesterol: 240mg
Sodium: 690mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 1g
Protein: 26g
Substitutions for ingredients:
- Cornmeal or panko breadcrumbs can be used instead of flour.
- Fresh dill can be used instead of dried dill.
- Buttermilk can be used instead of milk.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Serve with a side of marinara sauce or aioli for dipping.
- Use different seafood such as shrimp or scallops instead of calamari.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the calamari from becoming greasy.
- Do not overcrowd the fryer or pot to ensure even cooking.
- Serve immediately to prevent the calamari from becoming soggy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve on a platter with lemon wedges and fresh dill sprigs.
Garnishes:
Fresh dill sprigs and lemon wedges.
Pairings:
- Serve with a side of garlic bread or a salad.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the calamari is too tough, it may have been overcooked. Try reducing the cooking time.
- If the calamari is too greasy, the oil may not have been hot enough. Make sure the oil is at the correct temperature before frying.
Food safety advice:
- Make sure the calamari is fully cooked before serving.
- Use caution when frying with hot oil.
Food history:
Fried calamari is a popular dish in Mediterranean cuisine, particularly in Italy and Greece.
Flavor profiles:
The lemon and dill add a bright and fresh flavor to the crispy fried calamari.
Serving suggestions:
Serve as an appetizer or main dish.
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