Description
Welcome to our culinary delight! Get ready to tantalize your taste buds with our irresistible Crispy Calamari Salad recipe. If you're a seafood enthusiast or a salad lover, this dish is sure to satisfy your cravings. Picture this: perfectly crispy calamari rings, coated in a delectable crust, paired with an array of fresh greens, vibrant veggies, and a zesty dressing that brings it all together.
Ingredients
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
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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.
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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.
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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.
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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.
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Divide salad greens between 4 plates or bowls. Top with shallots, tomatoes and cucumbers and set aside.
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Combine flour, cornmeal, and salt in a medium bowl. Set aside.
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Heat vegetable oil in a deep pot to 340˚.
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Place a double layer of paper towel on a plate to drain excess oil as Calamari is finished cooking.
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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.
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Remove cooked piece to paper towel lined plate. Repeat until all calamari has been cooked.
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Add dressing to salads and top with cooked calamari.
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Season with salt and fresh cracked paper to taste. Enjoy
- Prep Time: 2.5 Hours
- Cook Time: 10 minutes