This recipe for salt and pepper calamari is a classic favorite that never goes out of style. The calamari is first seasoned with a mixture of salt and pepper, then coated in a light batter, fried until crispy, and served with a tangy dipping sauce. It's a perfect appetizer to serve at parties or as a tasty snack. With a simple preparation process and minimal ingredients, you can easily recreate this restaurant-style dish at home.
Ingredients
- 1 lb calamari, tubes and tentacles
- 1 cup all-purpose flour
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- Vegetable oil, for frying
- Lemon wedges, for serving
Directions
- Clean the calamari by removing the beak, innards, and the transparent quill from the tubes. Rinse well and pat dry with paper towels.
- In a shallow dish, combine the flour, salt, black pepper, paprika, and garlic powder.
- Heat vegetable oil in a deep pot or fryer to 375°F.
- Working in batches, coat the calamari in the seasoned flour mixture, shaking off any excess. Place the coated calamari onto a plate or wire rack.
- Carefully lower the calamari into the hot oil and fry for 2-3 minutes, or until golden brown and crispy.
- Using a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain excess oil.
- Repeat the process with the remaining calamari batches.
- Serve the salt and pepper calamari immediately with lemon wedges and a dipping sauce of your choice.
