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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First, coat the calamari rings in corn meal, shaking them out to get rid of any excess. | 2. Then dip them into a mixture of the eggs and garlic. | 3. Lastly, dip them into the bread crumbs mixed with salt, coating them well, and shaking off any excess. | 4. Up to this point may be done in advance, and the calamari rings refrigerated for a couple of hours, until you are ready to fry. | 5. Meanwhile, heat the oil (the secret to crispy calamari is hot, hot oil, just below the smoking point.) Fry the rings (in batches) about 1 minute, or until they are golden. | 6. Remove and drain on paper towels. | 7. If you have a deep fryer it's best, but otherwise, make sure the oil is deep enough to cover the calamari. | 8. Serve immediately with lemon wedges, garlic mayo, and marinara sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
calamari	1	lb	cut cleaned	403.4676	0.0	89.7602	2.2667
cornmeal	1/4	cup		110.41	23.4514	2.4766	1.0949
egg	2		beaten	143.0	0.72	12.56	9.51
garlic	2	cloves	mashed	8.94	1.9836	0.3816	0.03
breadcrumb	1	cup		403.4676	0.0	89.7602	2.2667
salt				-	-	-	-
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.