Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
| Safflower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound squid tubes and tentacles
- 1 egg , beaten
- 1 cup iced lemon juice
- 1 cup all-purpose flour
- Cornmeal
- 3 tbsp salt
- 3 tbsp freshly-ground black pepper
- 2 quarts peanut or safflower oil
- 1 tbsp chopped parsley
- 1 ½ tsp minced garlic
Directions
Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into ½-inch rings. Set aside.
Combine parsley, garlic, salt, pepper, eggs, flour, and lemon juice. Transfer to large bowl.
Dredge squid pieces in cornmeal, then wet mixture, then again in cornmeal. Set aside.
Heat oil in a deep-fryer or cast-iron Dutch oven to 400°F. Add squid, 4 at a time, and deep fry for 45 seconds to a minute. Drain on a wire rack and repeat with remaining squid.
Sprinkle calamari with some more kosher salt and freshly-ground black pepper, and serve.