Crispy Fried Calamari with Lemon – Gluten-free version
Crisp fried calamari rings in a spiced coating - just like in Mediterranean restaurants, perfect as a first course Gluten-free version: Gluten-free flour blend.
Pat the calamari rings very dry with paper towels.
Paper towels
2
Mix the gluten-free flour blend, starch, sweet paprika, hot paprika, salt and black pepper on a wide plate. Dip the calamari rings in the eggs, then coat in the gluten-free flour blend mixture.
Plate
3
Heat the oil in a deep pot to 180°C (355°F) and fry the calamari rings in batches for 2–3 minutes, until the rings are golden and crisp.
⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying
💡Dry calamari spatters less and its coating gets crisper; fry briefly in very hot oil, because another half minute turns it rubbery.
💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
4
Transfer to paper towels.
Paper towels
5
Serve immediately with the lemon.
510calories
27 gprotein
38 gcarbs
26 gfat
● protein 22%● carbs 30%● fat 48%
Per serving (233 g), of 4 servings
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Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Hot paprika: measured in tsp in this recipe: 1 tsp = 2.4 g · 282 kcal per 100 g · More about Hot paprika →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Lemon: measured in pieces: one ≈ 58 g · 29 kcal per 100 g · More about Lemon →
🔧 Tools needed (4) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Deep pot for frying· Also works: Electric deep fryer (None) · Wok (Less oil, less stable)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
Plate· Also works: Serving platter (None)
🧻 Consumables: Paper towels
Helps, not needed: Candy/oil thermometer
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