Wayne Gisslen

Deep-Fried Calamari with Spicy Tomato Sauce and Aïoli

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
4½ lb

Method

  1. Slice the body sacs of the squid crosswise into rings. Leave the tentacle sections whole, or cut them in half if they are large.
  2. Combine the squid with the lemon juice and marinate, refrigerated, 2–3 hours.
  3. Mix the flour and salt.
  4. Drain the squid and dry on clean towels. Immediately before cooking, toss the squid with the flour, then shake i

Per serving: Calories, 700; Protein, 30 g; Fat, 50 g (64% cal.); Cholesterol, 395 mg; Carbohydrates, 33 g; Fiber, 2 g; Sodium, 1710 mg.