Crispy Calamari & Shredded Salad
Golden-fried squid rings with a crunchy exterior and tender interior, served alongside a bright, tangy shredded vegetable slaw. Ready in under 25 minutes — the ultimate Spanish tapas dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb squid, cleaned and sliced into 1/4-inch rings
- ¾ cup all-purpose flour
- 2 cups neutral cooking oil, for frying
- 3 cups mixed vegetables (zucchini, carrot, cabbage), shredded
- 1 whole lemon
- 2 tbsp white vinegar
- 1 tsp sea salt
Instructions
- 1
Pat squid rings dry with paper towels. Toss with salt and black pepper.
- 2
Heat oil in a deep skillet or pot to 350°F (test with a thermometer or flick water — it should sizzle immediately).
- 3
Coat squid in flour, shaking off excess. Working in batches, fry until pale golden and crispy, about 2–3 minutes per batch.
- 4
Drain fried calamari on paper towels. Season with a pinch of salt while still hot.
- 5
Toss shredded vegetables with lemon juice, vinegar, and sea salt until glossy.
- 6
Serve fried calamari alongside the slaw. Squeeze fresh lemon over the top.
Tools you’ll need
- deep skillet or heavy-bottomed pot (3–4 quart minimum)
- instant-read thermometer
- tongs
- paper towels
- shallow dish for flour
- cutting board
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