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Crispy Calamari Salad

Course Appetizer
Cuisine American
Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Servings 4

Ingredients

For the calamari:

  • ½ cup sparkling water
  • ½ large lemon juiced
  • ¼ teaspoon baking soda
  • ½ teaspoon sugar
  • ⅛ teaspoon salt
  • 15 ounces fresh or frozen calamari thawed

For the salad dressing and dipping sauce:

  • 1½ cup panko bread crumbs or homemade crumbs made from day-old bread
  • ½ cup almonds
  • 1 clove garlic minced
  • ½ large lemon juiced
  • 2½ tablespoons extra virgin olive oil
  • 6 tablespoons plain Greek yogurt
  • 3 tablespoons mayonnaise
  • Salt to taste

For the fry coating:

  • 1 cup all-purpose flour
  • 2 tablespoons yellow cornmeal
  • ½ teaspoon salt
  • 2½ cup vegetable oil

For the salad:

  • 4 to 5 cups mixed salad greens of your choice
  • 1 medium shallot sliced
  • 1 cup cherry tomatoes sliced in half
  • 1 English cucumber sliced

Instructions

Steps for Making Crispy Calamari Salad

  • Marinate the calamari in a mixture of sparkling water, lemon juice, baking soda, sugar, and salt, then chill it in the refrigerator for 2.5 hours.
  • Make the dressing by combining breadcrumbs, almonds, garlic, lemon juice, olive oil, yogurt, and mayonnaise in a food processor. Mix until incorporated and refrigerate.
  • After 2 hours, remove the calamari from the refrigerator and drain well in a colander. Do not rinse or dry.
  • Combine flour, cornmeal, and salt in a medium bowl.
  • Add calamari rings one at a time to the flour mixture. Toss gently to coat and shake off excess.
  • Heat vegetable oil in a pot to 340˚. Test oil by dipping a corner of one ring into it. If it sizzles, it’s hot enough. Add a few rings at a time and cook until lightly golden.
  • Divide salad greens between 4 plates or bowls. Top with shallots, tomatoes, and cucumbers.
  • Add dressing to salads and top with cooked calamari. Season with salt and pepper to taste and serve.