Making Fried Calamari
Healthy, because
Even smarter
Nutritional values
The calamari (squid rings) score points with a high protein content for good muscle building and maintenance. The wholemeal spelt flour contributes to the fibre supply.
Serve the fried calamari best with a fresh mixed salad and a homemade remoulade sauce.
(Percentage of daily recommendation)
| Calorie | 2,241 cal. | (107 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 227 g | (196 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 144.8 mg | (1,207 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 10.6 μg | (353 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 603 mg | (15 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 24.6 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 550 mg | |||
| Complete sugar | 0 g |
Ingredients
- Ingredients
- 800 grams Squid tentacle (ready to cook, fresh or thawed)
- 1 l neutral vegetable oil (for frying)
- ½ lemon (juice)
- salt
- freshly ground peppers
- 100 grams Pastry flour
Preparation steps
Rinse squid and pat dry with paper towels. Cut crosswise into just under 1 cm (approximately 1/4 to 1/2 inch) thick rings.
Heat oil in a pot (enough so that rings will be able to float while cooking).
Just before frying, drizzle squid with lemon juice and season with salt and pepper. Mix well.
To check if oil has reached the right temperature, dip a wooden skewer in it. If small bubbles form around skewer, oil is ready. (about 170°C or approximately 340°F). Place flour in a bowl or deep plate and dredge squid in batches, tapping off excess flour. Place a batch of squid in a slotted spoon. Carefully slide spoon into the hot oil and fry squid until golden-brown, about 1 minute. Turn squid rings with slotted spoon to ensure uniform browning.
When squid is crispy and browned, remove from pan and drain well on paper towels. Continue frying squid in batches. Place fried squid in an oven set to 100°C (approximately 200°F) to keep warm.
Serve squid with desired dip and garnish with lemon wedges.
