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Fried Calamari Salad

Crispy seasoned squid tossed with fresh baby arugula, cherry tomatoes, and red onion in a bright lemon dressing.

30 minMediumServes 4380 cal/serving

Italian-AmericanSaladStovetopPescatarianHalal-friendlyNut-FreeDairy-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeSesame-Free

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Ingredients

  • 1 lb squid rings and tentacles, patted dry
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 cups vegetable oil
  • 4 oz baby arugula
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp kosher salt

Instructions

  1. 1

    Whisk 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, and half of the 1 tsp kosher salt in a large bowl to make the dressing.

  2. 2

    Add 4 oz baby arugula, 1 cup halved cherry tomatoes, and 1/2 cup thinly sliced red onion to the bowl, then toss gently to coat and set aside.

  3. 3

    Heat 2 cups vegetable oil in a deep skillet or heavy pot over medium-high heat until it reaches 375 degrees F.

  4. 4

    Whisk 1 cup all-purpose flour and 1/4 cup cornstarch together in a shallow dish.

  5. 5

    Dredge 1 lb patted dry squid rings and tentacles in the flour mixture, shaking off any excess coating.

  6. 6

    Fry the coated squid in batches for 2 minutes until crisp, golden, and internal temperature reaches 145 degrees F.

  7. 7

    Transfer fried squid to paper towels, sprinkle with remaining 1 tsp kosher salt, and toss with the prepared salad immediately before serving.

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Questions

What internal temperature should Fried Calamari Salad reach?

For Fried Calamari Salad, the target internal temperature is 375 F (about 190 C), given in step 3. A probe thermometer removes the guesswork. The target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Is there a substitute for cornstarch in Fried Calamari Salad?

The entry for Fried Calamari Salad calls for 1/4 cup cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I make Fried Calamari Salad gluten-free?

Yes. The gluten in Fried Calamari Salad is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Fried Calamari Salad contain shellfish?

Yes: 1 lb squid rings and tentacles, patted dry. The full allergen list for this entry is gluten and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Fried Calamari Salad?

One serving (the recipe makes 4) is about 380 calories, with 22 g protein, 30 g carbohydrate and 20 g fat, plus 2 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

How long does Fried Calamari Salad keep?

Once dressed, the arugula will wilt within hours, so keep the dressing apart and toss Fried Calamari Salad just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

Serve it with

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