Quick Calamari with Garlic Mayo

Oxmoor House
6 servings (serving size: 1/2 cup calamari, 2 teaspoons mayo, and 1 lemon wedge)


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1/4 cup light mayonnaise
1 garlic clove, minced
1 teaspoon lemon juice
1 teaspoon chopped fresh parsley
1 pound squid tubes and tentacles
1/4 cup yellow cornmeal (such as Bob's Red Mill)
2 tablespoons cornstarch
2 teaspoons paprika
1/4 teaspoon salt
1/2 cup vegetable oil, divided
1 lemon, cut into 6 wedges


1. To prepare mayo, combine first 4 ingredients in a small bowl. Cover and chill.

2. To prepare calamari, cut squid tubes into 1/2-inch rings. Leave tentacles intact. Rinse and pat dry.

3. Combine cornmeal and next 3 ingredients in a large heavy-duty zip-top plastic bag; add half of squid. Seal bag; shake to coat.

4. Heat 1/4 cup oil in a large skillet over high heat. Add squid coated with cornmeal mixture to hot oil; cook 2 minutes, turning frequently, or until squid begins to curl around edges. (Do not overcook.) Remove squid from pan; drain on paper towels. Repeat procedure with remaining squid, cornmeal mixture, and 1/4 cup oil. Serve immediately with garlic mayo and lemon wedges.

Created date

November 2011

Nutritional Information

Calories 238
Fat 16.1 g
Satfat 2 g
Monofat 5.8 g
Polyfat 6.6 g
Protein 12.4 g
Carbohydrate 11 g
Fiber 0.5 g
Cholesterol 180 mg
Iron 0.9 mg
Sodium 191 mg
Calcium 28 mg