Crispy Calamares with Lemon & Arugula
Golden, crackling squid rings fried until edges curl, served with peppery arugula, a squeeze of lemon, and cool tartar sauce on the side. Restaurant-quality in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb squid, cleaned and sliced into 1/4-inch rings
- ¾ cup all-purpose flour
- 1 quart neutral cooking oil for frying
- 1 whole lemon, cut into wedges
- 2 cups arugula
- ½ cup tartar sauce
Instructions
- 1
Pat squid dry with paper towels. Season generously with salt and black pepper.
- 2
Heat oil in a heavy pot or deep skillet to 350°F, about 3–4 minutes. Oil should shimmer and barely smoke.
- 3
Toss squid with flour in a bowl until every ring is lightly coated. Shake off excess.
- 4
Fry squid in batches, 60–90 seconds per batch, until edges curl and turn golden. Don't crowd the pan.
- 5
Drain on paper towels. Taste and adjust salt.
- 6
Pile arugula on a plate. Top with squid, lemon wedge, and a small bowl of tartar sauce on the side.
Tools you’ll need
- heavy pot or deep skillet (at least 3-quart)
- instant-read or candy thermometer
- small bowl
- slotted spoon or spider strainer
- paper towels
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