Crispy oven-fried calamari
37
- Prep Time20 mins
- Total Time30 mins
- Makes4 to 6 servings
Photo, Erik Putz.
Ingredients
2 tbsp olive oil
1 1/4 cups panko
3/4 cup all-purpose flour
2 eggs
1 1/2 cups finely grated parmesan
1 tsp salt, divided
450 g frozen calamari rings, thawed, patted dry
2 cups prepared marinara tomato sauce
lemon wedges, (optional)
Instructions
POSITION racks in top and bottom thirds of oven, then preheat to 450F. Line 2 baking sheets with parchment.
HEAT oil in a large frying pan over medium. Add panko and cook, stirring frequently, until browned, 5 min. Remove from heat and cool.
PLACE flour in a wide shallow dish. Beat eggs in another wide shallow dish. Combine panko and parmesan in a third wide shallow dish.
TOSS calamari with 3/4 tsp salt. Coat calamari in flour, in batches, shaking off excess. Dip each piece in egg mixture, then in panko mixture. Arrange on prepared sheets.
BAKE calamari, switching sheets halfway, until just tender, 8 to 10 min. Sprinkle with remaining 1/4 tsp salt.
HEAT marinara sauce in a medium saucepan over medium until hot. Serve calamari with dipping sauce and lemon wedges. Pair with a green salad for a complete meal.
Chatelaine Basics: Steam fish en papillote
Nutrition (per serving)
Calories 267, Protein 21g, Carbohydrates 19g, Fat 11g, Fibre 2g, Sodium 993mg.
Excellent source of vitamin B12.
Kitchen Tip: Toasting panko before the coating process is key for golden and crispy calamari.
Kitchen Tip: Dress up the dipping sauce by sautéing 2 cloves of minced garlic in 2 tbsp of olive oil before adding marinara. Add chili flakes to kick it up.