This crowd-pleasing appetizer couldn’t be easier to prepare at home. You can find fresh squid at most seafood markets or in the freezer section.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds cleaned squid
- Vegetable oil, for frying
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- Marinara sauce, warmed, for serving
- Lemon wedges, for serving
Instructions
- Thoroughly pat the squid dry with paper towels. Slice the bodies into 1/2-inch-thick rings and lay on a paper towel–lined baking sheet along with the tentacles; pat completely dry.
- Fill a large saucepan halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚F. Whisk the flour, salt and pepper in a large bowl. Toss the squid in the flour to coat. Transfer the squid to a plate, shaking off any excess flour.
- Working in batches, fry the squid in the hot oil until golden, about 2 minutes. Drain on clean paper towels.
- Serve the squid with warm marinara sauce and lemon wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 591 |
| Total Fat | 35 g |
| Saturated Fat | 3 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 28 g |
| Cholesterol | 353 mg |
| Sodium | 473 mg |
| Serving Size | 1 of 6 servings |
| Calories | 591 |
| Total Fat | 35 g |
| Saturated Fat | 3 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 28 g |
| Cholesterol | 353 mg |
| Sodium | 473 mg |