How to Make Crispy Calamari Salad
If you’re looking for an easy and delicious salad recipe, look no further than this crispy calamari salad. It’s perfect for a quick weeknight meal or for serving at your next potluck party. Best of all, it only takes a few simple ingredients to make. So gather up your supplies and let’s get cooking!
As an Amazon Associate I earn from qualifying purchases and sometimes recommend products from other sellers at no extra cost you. For more details see my disclosure policy and privacy policy.
What is Calamari?
Calamari is a popular seafood dish that consists of fried squid. The squid is usually cut into rings or strips, and it is often served with a dipping sauce. Calamari can be found on the menus of many restaurants, and it is a common appetizer or main course. The dish is also popular in many other countries, including Italy, Greece, and Spain.
While calamari is usually fried, it can also be grilled, baked, or stir-fried. No matter how it is prepared, calamari is a delicious and unique seafood dish that is sure to please any palate.
What are the Health Benefits of Calamari?
Calamari is a nutrient-rich seafood that offers a variety of health benefits. For starters, it’s an excellent source of protein and omega-3 fatty acids, both of which are essential for good health.
Calamari is also low in calories and saturated fat, making it a healthy choice for those looking to lose weight or improve their heart health.
Additionally, research has shown that regular consumption of calamari can help to reduce the risk of cognitive decline and Alzheimer’s disease.
Finally, calamari is a good source of selenium, a mineral that plays a important role in thyroid function. So whether you’re looking to boost your brain power or protect your thyroid, adding calamari to your diet is a smart choice.
How to Choose the Best Calamari for your Salad
Calamari is a delicious and healthy addition to any salad. But with so many different types of calamari available, how do you know which one to choose? Here are a few things to keep in mind when selecting calamari for your salad:
- The type of calamari. There are three main types of calamari: squid, cuttlefish, and octopus. Squid is the most common type of calamari, and it has a mild flavor that pairs well with other ingredients in a salad. Cuttlefish is slightly sweeter than squid, and its round shape makes it a good choice for salads that include fruit or vegetables. Octopus has a more distinct flavor, so it is best used in salads that have other strong flavors to balance it out.
- The size of the calamari. Calamari comes in a variety of sizes, from small rings to large whole squid. For salads, you will want to choose calamari that is cut into small pieces so that it is easy to eat.
- The cooking method. Calamari can be cooked in a variety of ways, including grilled, fried, or baked. For salads, you will want to choose calamari that is grilled or baked, as this will give it a more subtle flavor. Fried calamari can be used in salads, but its strong flavor may overpower the other ingredients.
What You’ll Need for Crispy Calamari Salad
- 1/2 C. Sparkling water
- 1/2 Lg. Lemon, juiced
- 1/4 t. Baking soda
- 1/2 t. Sugar
- 1/8 t. Salt
- 15 oz. Fresh or Frozen Calamari, thawed
Salad Dressing/Dipping Sauce:
- 1-1/2 C. Panko Bread Crumbs or homemade crumbs made from day old bread
- 1/2 C. Almonds
- 1 Clove Garlic, minced
- 1/2 Lg. Lemon, juiced
- 2-1/2 T. Extra Virgin Olive Oil
- 6 T. Plain Greek Yogurt
- 3 T. Mayonnaise
- Salt, to taste
Fry Coating:
- 1 C. All-purpose Flour
- 2 T. Yellow Cornmeal
- 1/2 t. Salt
- 2-1/2 C. Vegetable Oil
Salad:
- 4-5 c. Mixed Salad Greens of choice
- 1 Med. Shallot, sliced
- 1 C. Cherry Tomatoes, sliced in half
- 1 English Cucumber, sliced
Equipment Needed
- Large mixing bowl with lid
- Medium bowl
- 4 bowls or plates
- Food processor
- Colander
- Frying or saute pan
How to Make the Recipe
In a large mixing bowl, combine sparkling water, lemon juice, baking soda, sugar and salt. Add calamari. Place in refrigerator to chill for 2 hours.
To a food processor bowl add day old bread crumbs and pulse if making your own crumbs. Add in almonds and pulse them to crumble.
Next add panko if using, garlic, lemon juice, olive oil, yogurt, and mayonnaise. Mix until incorporated. Season with salt, to taste. Place in a covered bowl or jar in refrigerator.
After 2 hours, take the calamari out of refrigerator and drain well in a colander but do not rinse nor dry, just give the colander a good shake to remove excess moisture.
Divide salad greens between 4 plates or bowls. Top with shallots, tomatoes and cucumbers and set aside.
Combine flour, cornmeal, and salt in a medium bowl. Set aside.
Heat vegetable oil in a deep pot to 340˚.
Place a double layer of paper towel on a plate to drain excess oil as Calamari is finished cooking.
Add calamari rings, a few at a time to the flour mixture. Toss gently to coat. Shake off excess coating and test oil temperature by placing a corner of one ring into oil. If it sizzles, it is hot enough and you can add a few rings at a time to the hot oil. Do not over crowd oil or it will cool down too much and make your calamari greasy instead of crispy. Cook 1 – 3 minutes or until just lightly golden. Do not over cook.
Remove cooked piece to paper towel lined plate. Repeat until all calamari has been cooked.
Add dressing to salads and top with cooked calamari. Season with salt and fresh cracked paper to taste.
Recipe Tips
If you use bread flour, you’ll find that you get a crispier coating for your calamari.
The perfect fry temperature is 340˚F (171˚C).
Crispy Calamari Salad
Make this crispy calamari salad to enjoy your seafood in a fresh and delicious light meal
Ingredients
- 1/2 C. Sparkling water
- 1/2 Lg. Lemon, juiced
- 1/4 t. Baking soda
- 1/2 t. Sugar
- 1/8 t. Salt
- 15 oz. Fresh or Frozen Calamari, thawed
Salad Dressing/Dipping Sauce:
- 1-1/2 C. Panko Bread Crumbs or homemade crumbs made from day old bread
- 1/2 C. Almonds
- 1 Clove Garlic, minced
- 1/2 Lg. Lemon, juiced
- 2-1/2 T. Extra Virgin Olive Oil
- 6 T. Plain Greek Yogurt
- 3 T. Mayonnaise
- Salt, to taste
Fry Coating:
- 1 C. All-purpose Flour
- 2 T. Yellow Cornmeal
- 1/2 t. Salt
- 2-1/2 C. Vegetable Oil
Salad:
- 4-5 c. Mixed Salad Greens of choice
- 1 Med. Shallot, sliced
- 1 C. Cherry Tomatoes, sliced in half
- 1 English Cucumber, sliced
Instructions
In a large mixing bowl, combine sparkling water, lemon juice, baking soda, sugar and salt. Add calamari. Place in refrigerator to chill for 2 hours.
To a food processor bowl add day old bread crumbs and pulse if making your own crumbs. Add in almonds and pulse them to crumble.
Next add panko if using, garlic, lemon juice, olive oil, yogurt, and mayonnaise. Mix ntil incorporated. Season with salt, to taste. Place in a covered bowl or jar in refrigerator.
After 2 hours, take the calamari out of refrigerator and drain well in a colander but do not rinse nor dry, just give the colander a good shake to remove excess moisture.
Divide salad greens between 4 plates or bowls. Top with shallots, tomatoes and cucumbers and set aside.
Combine flour, cornmeal, and salt in a medium bowl. Set aside.
Heat vegetable oil in a deep pot to 340˚.
Place a double layer of paper towel on a plate to drain excess oil as Calamari is finished cooking.
Add calamari rings, a few at a time to the flour mixture. Toss gently to coat. Shake off excess coating and test oil temperature by placing a corner of one ring into oil. If it sizzles, it is hot enough and you can add a few rings at a time to the hot oil. Do not over crowd oil or it will cool down too much and make your calamari greasy instead of crispy. Cook 1 – 3 minutes or until just lightly golden. Do not over cook.
Remove cooked piece to paper towel lined plate. Repeat until all calamari has been cooked.
Add dressing to salads and top with cooked calamari. Season with salt and fresh cracked paper to taste.
Notes
If you use bread flour, you'll find that you get a crispier coating for your calamari.
The perfect fry temperature is 340˚F (171˚C).
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 2125Total Fat: 149gSaturated Fat: 13gTrans Fat: 3gUnsaturated Fat: 128gCholesterol: 148mgSodium: 1787mgCarbohydrates: 164gFiber: 30gSugar: 33gProtein: 48g
