Fried Calamari

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Fried Calamari
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Health Score:
Health Score
4,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
2233
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,233 kcal(106 %)
Protein35.83 g(37 %)
Fat217.03 g(187 %)
Carbohydrates41.8 g(28 %)
Sugar added0 g(0 %)
Roughage0.63 g(2 %)
Vitamin A180.18 mg(22,523 %)
Vitamin D1 μg(5 %)
Vitamin E5.47 mg(46 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.77 mg(70 %)
Niacin10.3 mg(86 %)
Vitamin B₆0.23 mg(16 %)
Folate49 μg(16 %)
Pantothenic acid1.22 mg(20 %)
Biotin4.49 μg(10 %)
Vitamin B₁₂2.94 μg(98 %)
Vitamin C16.51 mg(17 %)
Potassium533.93 mg(13 %)
Calcium93.16 mg(9 %)
Magnesium74.03 mg(25 %)
Iron2.29 mg(15 %)
Iodine47.03 μg(24 %)
Zinc3.29 mg(41 %)
Saturated fatty acids27.2 g
Cholesterol589.28 mg
Author of this recipe:
How healthy are the main ingredients?
garliclemon

Ingredients

for
4
For the aioli
2
6 cloves
garlic (crushed)
1 teaspoon
black peppercorns (crushed)
½ teaspoon
1 teaspoon
1 ⅔ cups
1
lemon (juice)
For the squid
1.333 cups
1 cup
2
eggs (separated)
½ teaspoon
2 cups
4 cups
Squid tube (cleaned and sliced into rings)
flour (for dusting)
Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Small bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Immersion blender, 1 Can opener, 1 Citrus juicer

Preparation steps

1.
For the aioli: beat the egg yolks until creamy then add the garlic, pepper, mustard and salt.
2.
Beat in the oil, a drop at a time, until the mixture starts to thicken, then add the rest of the oil in a thin stream, beating constantly, until you have a creamy mayonnaise. Add the lemon juice, check the seasoning and set aside.
3.
For the squid: mix the flour with the white wine and egg yolks to make a smooth batter, stir in the salt and leave to stand for about 10 minutes.
4.
Whisk the egg whites until stiff and fold into the batter.
5.
Heat the oil in a deep pan until just smoking. Dust the squid rings with the flour, dip into the batter and fry in batches until golden brown. Drain on kitchen paper and serve with the aioli alongside.