Chicharrón de Calamares
Peruvian flavors, weeknight effort. Calamari meets flour in a 30-minute lunch worth keeping in rotation.
✓ USDA-verified nutrition data
668 calories
8g protein
43g carbs
53g fat
2g fiber
Ingredients
- 2 lb Calamari
- 1 cup Flour
- 1/3 cup Cornstarch
- 2 Eggs
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Salt
- 4 cups Neutral oil
- 1 Red onion
- 4 Limes
- 1/4 cup Cilantro
- 1/2 cup Ají amarillo mayo
Steps
- Cut the calamari into rings and tentacles; pat very dry. Season the flour and cornstarch with cumin, paprika, and salt.
- Dredge in flour, dip in beaten egg, dredge again. The double coat is what shatters.
- Fry at 360°F in batches for 2 to 3 minutes until deep golden. Any longer and the calamari turns to rubber bands.
- Drain on a rack and salt immediately. Toss with sliced red onion, lime juice, and cilantro.
- Serve with ají amarillo mayo and lime wedges. Order the pisco sour separately.