Crispy Deep-Fried Squid Salad (Calamari Salad)
Indulge in the ultimate seafood delight with this Crispy Deep-Fried Squid Salad.
Servings 4
Calories 1839kcal
Ingredients
- ½ cup sparkling water
- ½ large Lemon juiced
- ¼ tsp baking soda bicarbonate of soda
- ½ tsp sugar
- ⅛ tsp salt
- 15 oz 425g fresh or frozen squid rings (thawed)
For the Salad Dressing/Dipping Sauce
- 1½ cup panko breadcrumbs or homemade crumbs made from day old bread
- ½ cup almonds
- 1 garlic clove minced
- ½ large lemon juiced
- 2½ Tbsp extra virgin olive oil
- 6 Tbsp plain Greek yogurt
- 3 Tbsp mayonnaise
- Salt to taste
For the Fry Coating
- 1 cup all-purpose flour
- 2 Tbsp yellow cornmeal
- ½ tsp salt
- 2½ cups vegetable oil
For the Salad
- 4-5 cups mixed salad greens of choice
- 1 medium shallot sliced
- 1 cup Cherry Tomatoes sliced in half
- 1 English Cucumber sliced
Instructions
- Place the sparkling water, lemon juice, baking soda, sugar, and salt into a large mixing bowl and whisk to combine. Add the squid rings to the bowl and place in the refrigerator for 2 hours.
- Place the almonds into a food processor and pulse to crumble. Next, add panko (or homemade breadcrumbs), garlic, lemon juice, olive oil, yogurt, and mayonnaise. Mix until incorporated. Season with salt to taste. Place in a covered bowl or jar in the refrigerator. TIP! After 2 hours, and when ready to fry the squid, follow the next steps.
- Remove the squid from the refrigerator and drain well in a colander. Do not rinse or dry; just give the colander a good shake to remove excess moisture. Combine flour, cornmeal, and salt in a medium bowl. Set it aside. Add squid rings, a few at a time to the flour mixture. Toss gently to coat. Shake off excess coating.
- Heat vegetable oil in a deep pot to 340°F/180°C. Use a food thermometer to check the temperature. Place a double layer of paper towel on a plate to drain excess oil after the squid has finished cooking. TIP! If you don't have a food thermometer, you can test the oil by dipping the edge of a squid ring into the oil. If it sizzles, it is hot enough to continue cooking.
- Place a few squid rings into the oil. Cook for 1-3 minutes or until just lightly golden. Do not overcook. TIP! Do not overcrowd the oil, or it will cool down too much and make your calamari greasy instead of crispy. Remove the cooked squid with a spider strainer or tongs and place it on the paper towel-lined plate. Repeat until all calamari has been cooked.
- Divide the salad greens between 4 plates or bowls and top with shallots, tomatoes, and cucumbers. Add dressing to salads (reserving some for dipping) and top with cooked calamari. Season with salt and fresh cracked paper to taste. Enjoy!
Nutrition
Serving: 1 | Calories: 1839kcal | Carbohydrates: 78g | Protein: 20g | Fat: 165g | Saturated Fat: 14g | Polyunsaturated Fat: 143g | Trans Fat: 4g | Cholesterol: 22mg | Sodium: 1138mg | Fiber: 9g | Sugar: 11g