Salt and Pepper Calamari: A Deliciously Crispy Seafood Appetizer

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

1. Clean the calamari by removing the beak, innards, and the transparent quill from the tubes. Rinse well and pat dry with paper towels.
2. In a shallow dish, combine the flour, salt, black pepper, paprika, and garlic powder.
3. Heat vegetable oil in a deep pot or fryer to 375°F.
4. 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.
5. Carefully lower the calamari into the hot oil and fry for 2-3 minutes, or until golden brown and crispy.
6. Using a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain excess oil.
7. Repeat the process with the remaining calamari batches.
8. Serve the salt and pepper calamari immediately with lemon wedges and a dipping sauce of your choice.

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