Crispy fried calamari salad made with a blend of spring mix, fresh cucumber, avocado, green olives and bocconcini tossed together with an easy sun-dried tomato vinaigrette. Crunchy, lightly breaded golden calamari with pops of fresh dill piled high on a summer fresh salad perfect for a quick and easy meal for a tasty lunch or dinner.
Every time we eat out and happen to order calamari it’s gone just like that. Something about it is just soo tasty. It probably has to do with the salty, crunchy seafood combo. Too good- ugh drooling. It really isn’t all that difficult to replicate restaurant quality at home. Often you can find fresh squid at your local grocery store. All that is required is to give it a second cleaning under some running water and cut it up into the size of rings you prefer. Frozen calamari will also work. The texture of course turns out slightly different and if using frozen it’s important that when you drop it into the hot oil, it should only fry 1 minute per side so that the texture doesn’t turn chewy.
For this recipe specifically, we only did a dry coating on the calamari to keep it a quick and easy meal. If you have time or want to make a large batch of fried calamari and serve a bit as an appetizer, soaking the squid once it’s cut into calamari into some buttermilk or even milk will help tenderize the squid and help achieve the perfect consistency. It’s so easy to overcook or have chewy calamari. Be sure to thaw out your calamari and use room temperature pieces for best results.
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