Fried calamari
(Percentage of daily recommendation)
| Calorie | 2,284 cal. | (109 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 228 g | (197 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 146.1 mg | (1,218 %) | ||
| Vitamin K | 27.3 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 28.1 μg | (62 %) | ||
| Vitamin B₁₂ | 13.3 μg | (443 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 763 mg | (19 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 371 mg | |||
| Cholesterol | 688 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 kilogram Calamari ready to cook (fresh and trimmed
- ½ lemon (juiced)
- salt
- freshly ground peppers
- 1 l vegetable oil (for frying)
- 100 grams Pastry flour
- 2 Tbsps freshly chopped parsley
- 1 Red chili pepper
Preparation steps
Rinse calamari, pat dry and cut into 1 cm (approximately 1/2 inch) thick rings. Leave tentacles whole and season with lemon juice, salt and pepper.
Heat some oil in a saucepan. To check if oil is hot enough, hold a wooden stick in oil. When small bubbles form around the spoon it is hot enough (approximately 170°C or 350°F). Place flour in a bowl or deep plate and cover calamari rings with flour. Tap off excess flour and place calamari, in portions, on a slotted spoon. Carefully slide calamari into hot oil and fry for about 1 minute until golden brown. Turn rings over in oil as needed for uniform color and then remove with a slotted spoon when calamari are crispy. Place fried calamari on paper towels to drain until all calamari fried (or in a preheated 100°C (approximately 200°F) oven to keep warm).
Arrange fried calamari in bowls or on plates and serve garnished with parsley and chile pepper. Drizzle with lemon juice if desired.