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. 

FRIED CALAMARI 

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. 

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

calamari salad

Golden fried calamari rings atop a fresh spring mix salad loaded with cucumbers, green olives, bocconcini, and avocado tossed together with a sun-dried tomato dressing.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Salads

Servings: 2

Author: the communal feast

Ingredients

• 1 pound squid cleaned and cut into rings (substitute frozen)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 TBS baking powder
• salt and pepper
• 1 TBS smoked paprika
• 1/3 cup fresh dill chopped
• 1 lemon
• Oil for frying such as Canola or peanut
• For the salad:
• Spring mix blend
• cucumber roughly chopped
• green olives
• 1 avocado thinly sliced
• 200 g bocconcini
• 1/4 cup sun-dried tomatoes diced
• 1/4 cup olive oil
• 1/2 lemon juiced
• 1 tsp white balsamic
• 1 TBS champagne vinegar or citrus
• 1 TBS chili honey see notes

Instructions

• 1. Heat oil to 375 degrees F.
• 2. Combine flour, cornstarch, baking powder, paprika, dill and salt and pepper into a large bowl. Toss the calamari rings into the mixture to fully coat. Once the oil is shimmering and hot, add the calamari and fry until golden about 2-3 minutes. Remove and salt immediately.
• 3. To make the dressing: in a mason jar or measuring cup combine sun-dried tomatoes, olive oil, lemon juice, vinegars and honey. Stir until combined.
• 4. To make the salad: place a handful or 2 of the spring mix lettuce into serving bowl. Top with salad fillings such as olives, cucumber, avocado and bocconcini. Top with fried calamari and dressing. Serve immediately.

Notes

Chili honey:

• 1/2 cup honey
• 2 TBS olive oil
• 1 large garlic clove, minced
• 1/2 lemon, juiced
• 1 TBS red chili flakes
• pinch of salt

Bring all the ingredients to a slow boil, reduce to simmer 5 minutes.