Crispy Calamari Salad
This crispy calamari salad combines lightly fried calamari with fresh greens, tomatoes, cucumber, and a creamy lemon herb dressing. It's a flavorful Greek-inspired dish that's perfect as a light lunch, appetizer, or warm-weather dinner.
Equipment
- Mixing bowls
- Food processor
- Deep pot or fryer
- Colander
- Slotted spoon
- Paper towels
- Measuring cups and spoons
- Salad bowls or serving plates
Ingredients
For the Calamari Marinade
- ½ cup sparkling water
- Juice of ½ large lemon
- ¼ teaspoon baking soda
- ½ teaspoon sugar
- ⅛ teaspoon salt
- 15 ounces calamari rings and tentacles, thawed if frozen
For the Dressing
- 1½ cups panko breadcrumbs or fresh breadcrumbs
- 1 garlic clove, minced
- Juice of 1 large lemon
- 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
For Frying
- 2½ cups vegetable oil
For the Salad
- 4 to 5 cups mixed salad greens
- 1 medium shallot, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 English cucumber, sliced
Instructions
- In a large bowl, whisk together the sparkling water, lemon juice, baking soda, sugar, and salt.
- Add the calamari and toss to coat. Cover and refrigerate for 2 hours.
- To prepare the dressing, place the breadcrumbs and almonds in a food processor and pulse until finely chopped.
- Add the garlic, lemon juice, olive oil, Greek yogurt, and mayonnaise.
- Process until the mixture becomes smooth and creamy. Season with salt to taste.
- Transfer the dressing to a covered container and refrigerate until needed.
- After marinating, drain the calamari in a colander. Shake off excess liquid but do not rinse or pat dry.
- Arrange the salad greens among four serving bowls or plates.
- Top with sliced shallots, tomatoes, and cucumber. Set aside.
- In a shallow bowl, combine the flour, cornmeal, and salt.
- Heat the vegetable oil in a deep pot to 340°F (170°C).
- Line a plate with paper towels for draining.
- Working in small batches, dredge the calamari in the flour mixture until lightly coated.
- Shake off any excess coating.
- Carefully add the calamari to the hot oil without overcrowding the pot.
- Fry for 1 to 3 minutes, or until lightly golden and crisp.
- Remove with a slotted spoon and transfer to the paper towel-lined plate.
- Repeat with the remaining calamari.
- Spoon some dressing over each prepared salad.
- Top with the warm crispy calamari.
- Season with additional salt and freshly cracked black pepper if desired and serve immediately.
Notes
- Bread flour can be substituted for all-purpose flour for an even crispier coating.
- Maintaining the oil temperature around 340°F helps prevent greasy calamari.
- Avoid overcrowding the pot, as this lowers the oil temperature and affects crispness.
- Calamari cooks very quickly. Overcooking can make it tough and chewy.
- The dressing can be prepared a day in advance and refrigerated until needed.
- Serve immediately after frying for the best texture.
- Leftover dressing can be stored in the refrigerator for up to 3 days.