Ingredients with Measurements:
- 1 lb. fresh calamari, cleaned and cut into rings
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1/4 tsp. garlic powder
- Vegetable oil, for frying
- Lemon wedges, for serving
Special equipment needed:
- Deep-fry thermometer
- Large heavy-bottomed pot or Dutch oven
Step-by-step instructions:
1. In a shallow bowl, mix together the flour, salt, black pepper, cayenne pepper, and garlic powder.
2. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 375°F on a deep-fry thermometer.
3. Working in batches, toss the calamari rings in the flour mixture, shaking off any excess, and carefully add them to the hot oil.
4. Fry the calamari for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the fried calamari to a paper towel-lined plate to drain any excess oil.
5. Season the fried calamari with additional salt and pepper to taste.
6. Serve the salt and pepper calamari hot with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe serves 4 people as an appetizer.
Nutritional information:
Calories per serving: 240
Fat per serving: 12g
Saturated fat per serving: 1.5g
Cholesterol per serving: 220mg
Sodium per serving: 670mg
Carbohydrates per serving: 14g
Fiber per serving: 0g
Sugar per serving: 0g
Protein per serving: 18g
Substitutions for ingredients:
- Cornstarch can be used instead of flour for a gluten-free option.
- Smoked paprika can be used instead of cayenne pepper for a smoky flavor.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the flour mixture for added flavor.
- Serve with a dipping sauce, such as marinara sauce or aioli.
Tips and tricks:
- Make sure the oil is hot enough before adding the calamari to ensure a crispy texture.
- Work in batches to avoid overcrowding the pot and lowering the oil temperature.
- Use a slotted spoon to transfer the calamari to a paper towel-lined plate to avoid excess oil.
Storage instructions:
Leftover salt and pepper calamari can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the leftover calamari on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the salt and pepper calamari on a platter with lemon wedges and a sprinkle of chopped fresh herbs.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc, or a light beer, such as pilsner.
Suggested side dishes:
- French fries
- Coleslaw
- Grilled vegetables
Troubleshooting advice:
- If the calamari is not crispy, the oil may not be hot enough or the calamari may be coated too thickly with flour.
- If the calamari is tough, it may have been overcooked.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the calamari is fully cooked before serving.
Food history:
Calamari is a popular seafood dish that originated in Mediterranean cuisine.
Flavor profiles:
The salt and pepper calamari has a crispy texture and a savory flavor with a hint of spice.
Serving suggestions:
Serve the salt and pepper calamari as an appetizer or as a main dish with a side salad.
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