Get ready to transform your ordinary meal into an extraordinary culinary experience with this mouthwatering Salt and Pepper Calamari recipe from Phillips! Imagine biting into perfectly golden, crispy calamari rings that are seasoned to perfection, with a delicate crunch that will have you craving more. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality appetizer at home, this foolproof recipe will elevate your cooking game and transport your palate to seafood heaven.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Seafood
Serves: 2 servings
Ingredients
- 1 package Phillips salt and pepper calamari
- Oil for frying
- Lemon wedges for serving
Instructions
- Begin by gathering all your ingredients and tools. You will need 1 package of Phillips salt and pepper calamari, oil for frying, and lemon wedges for serving. Ensure you have a frying pan or deep fryer, a slotted spoon, and paper towels for draining the calamari after frying.
- Pour enough oil into your frying pan or deep fryer to submerge the calamari. If using a frying pan, about 1-2 inches of oil should suffice. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil's readiness by dropping a small piece of calamari into it; if it sizzles immediately, the oil is hot enough.
- While the oil is heating, prepare your serving platter by placing paper towels on it. This will help absorb any excess oil from the fried calamari.
- Once the oil is hot, carefully open the package of Phillips salt and pepper calamari. Avoid any splashes as you handle the calamari.
- Using a slotted spoon or tongs, gently lower the calamari into the hot oil in batches. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy calamari. Fry for about 2-3 minutes, or until the calamari is golden brown and crispy.
- Once cooked, use the slotted spoon to remove the calamari from the oil and transfer it to the prepared platter lined with paper towels. This will help drain any excess oil.
- Repeat the frying process with the remaining calamari until all pieces are cooked. Ensure the oil temperature remains consistent throughout the cooking process.
- After frying, serve the calamari hot with lemon wedges on the side. Squeeze fresh lemon juice over the calamari for an added burst of flavor.
- Enjoy your delicious salt and pepper calamari as an appetizer or main dish!
Tips
- Oil Temperature is Key: Maintain a consistent oil temperature of 350°F for the crispiest results. Use a cooking thermometer if possible.
- Batch Cooking Matters: Fry in small batches to prevent overcrowding, which can lower oil temperature and result in soggy calamari.
- Drain Excess Oil: Always use paper towels to absorb extra oil, ensuring a light and crispy texture.
- Fresh Lemon is a Game-Changer: Squeeze fresh lemon just before serving to brighten the flavors and cut through the richness.
- Safety First: Use long tongs or a slotted spoon when handling hot oil to prevent splashes and burns.
- Serve Immediately: Calamari is best enjoyed hot and crispy right after cooking, so time your serving carefully.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 30g
Protein: 15g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 150mg
