Bye-bye, rubbery calamari! Frozen calamari rings are first soaked in milk to tenderize them, then coated with a mixture of corn flour and gluten-free all-purpose flour before deep frying. Simple, easy, and tasty! Good served with cocktail sauce, garlic mayonnaise, or other dipping sauces and lemon wedges. Regular all-purpose flour may be substituted if you don't need to make these gluten free.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Separate calamari rings and place them in a lidded plastic container with enough milk to cover them. Seal the container and allow to soak at room temperature for at least 1 hour.

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  • Heat the oil in a deep fryer.

  • Combine corn flour and gluten-free all-purpose flour in a shallow pan. Transfer about 6 calamari rings from the milk directly into the flour mixture to coat. Place coated calamari into the hot oil without crowding, and cook until just starting to brown, 2 to 3 minutes per batch. Drain on paper towels. Repeat with remaining calamari.

Cook's Note:

I use a Fry Daddy(R). If you have a larger deep fryer, you may be able to fry more at a time, but it is very important that the fryer is not overcrowded to ensure the coating stays on each ring and becomes crispy.

Nutrition Facts

476 calories; protein 24.3g 49% DV; carbohydrates 34.7g 11% DV; fat 26.8g 41% DV; cholesterol 274.2mg 91% DV; sodium 100.1mg 4% DV. Full Nutrition
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