Alright, let’s talk about the Crispy Calamari Salad that’s about to become your new obsession. Picture this: golden, crunchy calamari piled high on fresh greens, drizzled with a creamy garlicky dressing that’s basically liquid gold. Sounds fancy, right? Here’s the best part - it’s way easier to make than you think, and I’m walking you through every step. Whether you’re cooking to impress or just treating yourself, this recipe’s got your back. Let’s get frying!
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Hey there, seafood lovers! Here’s why this recipe is about to become your new favorite:
Restaurant Vibes at Home - Skip the overpriced appetizer and make this crispy, golden calamari salad in your own kitchen. It’s fancy enough to impress but easy enough for a weeknight win.
Crunchy Meets Fresh - Perfectly fried calamari (no sogginess here!) sits on a bed of crisp greens, juicy tomatoes, and cool cucumbers. Every bite is a texture party.
That Dressing Though - Creamy, tangy, and packed with garlicky goodness, the yogurt-mayo sauce doubles as a dressing AND a dip. Bottled ranch who?
No Fancy Skills Needed - If you can shake calamari in flour and heat oil, you’re already a pro. The recipe keeps it simple without sacrificing flavor.
Meal or Appetizer? You Pick! - Serve it as a light lunch, a fancy starter, or double the calamari for a seafood feast. Versatility = winning.
Budget-Friendly Splurge - Way cheaper than dining out, but still feels like a treat. (Plus, you get bragging rights for making it yourself.)
Hello, Leftover Hack - Extra dressing? Use it on sandwiches, grilled veggies, or as a dip for fries. Zero waste, maximum yum.
Ready to dive in? Let’s get cooking! ✨
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Here’s why these stars of the show make this Crispy Calamari Salad so dang good:
Fresh or Frozen Calamari - Don’t stress if you can’t find fresh frozen works like a charm (just thaw it first). Calamari’s mild sweetness and tender-chewy texture are everything when fried crispy.
Sparkling Water + Baking Soda - Sounds fancy, but trust me, this duo is the secret to ultra-light, airy batter. The bubbles make it crispier than your average fry job. Science for the win!
Panko Bread Crumbs - These Japanese-style crumbs add crunch without heaviness. No panko? Blitz day-old bread for a hack that’s just as good (and zero waste).
Greek Yogurt + Mayo Dressing - Creamy, tangy, and packed with garlic it’s ranch’s cooler cousin. Yogurt keeps it fresh, while mayo adds richness. Dip your fries in it later (you’re welcome).
Mixed Greens + Veggies - The crisp base that balances the fried goodness. Pro tip: Use whatever greens you love (arugula for peppery kick, butter lettuce for mild vibes).
Lemon Juice (Twice!) - Brightens the marinade and the dressing. Bottled works in a pinch, but fresh lemons? Chef’s kiss.
Cornmeal in the Coating - That extra grit = next-level crunch. It’s the Southern-fried touch your calamari deserves.
Fun Fact: Swap almonds for walnuts in the dressing if you’re feeling fancyor skip nuts altogether for a smoother sauce. Recipes are just guidelines, not bosses!
Now, who’s ready to fry?
NOTE: For measurements and rest of the ingredients check the recipe card below.
Prep: 15 mins | Cook: 10 mins | Serves: 4
Let’s Make Crispy Calamari Salad!
Grab a big bowl and toss in the sparkling water, lemon juice, baking soda, sugar, and salt. Give it a quick mix, then add the calamari. Pop it in the fridge to chill for 2 hours (this keeps it tender and tasty).
Time for the flavor booster! Throw bread crumbs into a food processor and pulse until crumbly. Add the almonds and pulse again- just enough to break them up. Toss in the panko (if using), garlic, lemon juice, olive oil, yogurt, and mayo. Blend until smooth, then season with salt. Cover and refrigerate.
Divide your mixed greens among four plates or bowls. Pile on the shallots, cherry tomatoes, and cucumber slices. Set these aside - they’ll be the crispy calamari’s happy home soon.
Mix the flour, cornmeal, and salt in a bowl. Heat vegetable oil in a deep pot to 340°F (a candy thermometer helps here).
Drain the marinated calamari in a colander - don’t rinse or dry, just shake off extra liquid.
Dredge a few calamari rings in the flour mix, shake off excess, and test the oil with one piece. If it sizzles, you’re golden (literally)! Fry in small batches for 1-3 minutes until lightly crispy. Don’t overcrowd the pot, or they’ll turn soggy. Drain on paper towels.
Drizzle the chilled dressing over the salads, pile on the hot calamari, and finish with salt and fresh cracked pepper. Crunch, munch, and enjoy your restaurant-worthy dish!
Pro Tip: Serve extra dressing on the side for dipping - double the deliciousness!
Here’s the approximate nutritional breakdown per serving (1 of 4 portions):
Key Notes:
Carbs mainly come from flour (coating) and veggiesreduce by using almond flour for keto.
Low GI/GL thanks to high-protein calamari, fiber-rich veggies, and healthy fats.
✅ Yes, with minor tweaks! Here’s why:
Final Verdict: A few easy tweaks make this a diabetes-safe meal! Pair with a side of roasted Brussels sprouts for extra fiber.
Protein Swap - No calamari? No problem! Try shrimp, scallops, or even crispy fried tofu for a pescatarian/vegan twist.
Breading Alternatives - Out of cornmeal? Use semolina flour for extra crunch, or swap panko for crushed cornflakes or crackers.
Dressing/Dip Variations - Not a mayo fan? Use all Greek yogurt or add a splash of buttermilk for tang.
No almonds? Try toasted pine nuts, sunflower seeds, or omit nuts altogether.
Greens & Veggie Swaps- Mix it up! Swap salad greens for shredded cabbage, kale, or baby spinach. No English cucumber? Use Persian cucumbers or thinly sliced zucchini.
Frying Alternatives - Want it lighter? Air-fry the calamari at 400°F for 8-10 mins (spritz with oil first!). No veg oil? Use peanut, canola, or avocado oil for high-heat frying.
Citrus Twist - No lemons? Lime or orange juice adds a fun zing to marinade & dressing.
Extra Crunch Boosters - Add-ins: Toss in pickled onions, crispy chickpeas, or fried capers for extra texture.
Pro Tip: The best recipes are the ones you tweak to your taste so play around and make it yours!
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Spicy Kick - Add a pinch of cayenne or red pepper flakes to the flour mix, or stir some sriracha into the dressing for heat lovers.
Herb It Up - Toss fresh chopped parsley, dill, or cilantro into the salad or sprinkle over the fried calamari for a fresh pop.
Cheesy Twist - Mix grated Parmesan or pecorino into the breading for extra savory depth.
Asian Fusion - Swap the dressing with a mix of soy sauce, lime juice, and a dash of honey, then top with sesame seeds.
Extra Zing - Add a splash of white wine vinegar or a teaspoon of Dijon mustard to the dressing for more tang.
Crunchy Toppings - Sprinkle fried shallots, crushed wonton strips, or even tortilla chips on top for bonus texture.
Smoky Flavor - Toss a pinch of smoked paprika or cumin into the flour mix for a subtle smoky note.
Citrus Upgrade - Use Meyer lemons instead of regular lemons for a sweeter, floral touch.
Pickled Twist - Add pickled jalapeños or banana peppers to the salad for a briny, spicy punch.
Sweet & Savory - Drizzle a little honey or maple syrup into the dressing for a balanced sweet-savory vibe.
The best part? Mix and match these tweaks to create your signature version! ✨
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Dry Your Calamari Well - Pat it dry with paper towels before marinating to help the coating stick better and prevent oil splatter.
Keep Oil Temperature Steady - Use a kitchen thermometer to maintain 340°F too hot burns, too cool makes greasy calamari.
Fry in Small Batches - Overcrowding the pot drops the oil temp and leads to soggy calamari. Patience = crispiness!
Double Dip for Extra Crunch - For an ultra-crispy crust, dip calamari in the flour mix, then briefly in cold water, then back in flour.
Salt Immediately After Frying - Season calamari right after draining so the salt sticks to the hot surface.
Make Dressing Ahead - Let it chill for 30+ minutes so flavors meld. Thin with a splash of water if too thick.
Serve Salad Greens Chilled - Pop plates in the fridge while frying calamari for an extra refreshing crunch.
Leftover Hack - Store dressing and calamari separately. Reheat calamari in an air fryer (3 mins at 375°F) to revive crispiness.
Test Oil with a Bread Crumb - No thermometer? Toss in a bread crumb if it sizzles immediately, you're good to go.
Squeeze Lemon at the End - Add a fresh lemon wedge squeeze just before eating to brighten everything up.
Now go make that salad shine!
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Buy Frozen Calamari - Frozen squid rings cost half the price of fresh and work just as well when thawed properly.
Skip Store-Bought Panko - Make breadcrumbs from stale bread - toast and blitz in a food processor for free crumbs.
Use Regular Yogurt - Plain regular yogurt works fine if you don't have Greek yogurt - just strain it for 10 minutes in a cheesecloth.
Reduce Oil Needed - Shallow fry in just 1 inch of oil instead of deep frying - flip calamari halfway for even cooking.
Grow Your Own Herbs - Plant parsley or cilantro in small pots - fresh herbs cost pennies when homegrown.
Swap Almonds - Use cheaper sunflower seeds or omit nuts altogether from the dressing.
Choose Seasonal Veggies - Substitute tomatoes/cucumbers with whatever's on sale - bell peppers or carrots work great.
Make Your Own Sparkling Water - Use a soda maker if you have one, or substitute with club soda which is often cheaper.
Reuse Frying Oil - Strain and store oil properly after cooling - good for 2-3 more frying sessions.
Serve with Less Calamari - Stretch portions by adding more salad greens and veggies to each plate.
Bonus Tip: Check ethnic grocery stores for calamari - they often have better seafood prices than mainstream supermarkets.
These tweaks keep the flavor while being kinder to your wallet!
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Breading Swap:
Dressing Changes:
Salad Tweaks:
Breading Makeover:
Dressing Adjustments:
Oil Upgrade:
Bonus Tip for All Versions:
All variations keep the crispy texture while fitting your dietary needs! Which version will you try first?
Note: Always check labels for hidden carbs/non-compliant ingredients in pre-made items like mayo or yogurt.
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Appetizer Platter - Serve smaller portions in lettuce cups or on cucumber rounds for a fancy finger food option at parties.
Deconstructed Style - Layer ingredients in a mason jar dressing at the bottom, then greens, then calamari on top. Shake to mix when ready to eat!
Seafood Bowl - Turn it into a hearty bowl with cauliflower rice base, extra avocado, and a sprinkle of everything bagel seasoning.
Taco Tuesday Twist - Stuff warm corn or keto tortillas with calamari and slaw, drizzle with extra sauce, and add lime wedges.
Brunch Upgrade - Top the salad with a poached egg for a protein-packed seafood Benedict situation.
Mediterranean Mezze - Serve alongside hummus, olives, and warmed pita bread for a shareable spread.
Summer Picnic Style - Pack components separately for a make-your-own salad bar setup outdoors.
Bistro Lunch - Pair with a chilled gazpacho or tomato soup for a light cafe-style meal.
Happy Hour Bites - Skewer calamari rings with cherry tomatoes and serve with dressing as a dip for cocktail hour.
Kids’ Favorite - Make calamari "fries" with extra coating, serve with dressing as a dip, and veggies on the side.
Pro Tip: For dinner parties, serve on individual chilled plates with edible flowers for a gourmet touch! Which presentation will you try first?
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Non-Alcoholic Options
Alcoholic Pairings
Bonus: For brunch versions, pair with a Bloody Mary (extra celery salt!) or mimosa.
Tip: Chill glasses for non-alcoholic drinks too – everything tastes better frosty! ✨
Which pairing are you craving? I’m torn between the spritzer and the G&T!
Pro Tip: Assemble salads fresh when ready to eat – just top chilled greens with reheated calamari and dressing.
Leftover hack: Use extra calamari in tacos or pasta next day!
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And there you have it a restaurant-worthy Crispy Calamari Salad that’ll make you feel like a kitchen rockstar. Seriously, once you taste that crispy-on-the-outside, tender-on-the-inside calamari with that tangy dressing, you’ll wonder why you ever ordered it out. Don’t forget to tweak it, make it yours, and most importantly, enjoy every bite. Now go grab a fork (or just eat it with your hands, no judgment here) and dig in. Happy cooking, folks! ✨
Crunchy fried calamari meets fresh salad in this killer recipe! With a tangy yogurt-lemon dressing and foolproof frying tips, it’s way easier than it looks. Great for date nights or treating yourself. Pro tip: double the calamari because you’ll wanna snack while cooking!
In a large mixing bowl, combine sparkling water, lemon juice, baking soda, sugar and salt.
Add Calamari. Place in refrigerator to chill for 2 hours.
To a food processor bowl add day old bread crumbs and pulse if making your own crumbs.
Add in almonds and pulse them to crumble.
Next add panko if using, garlic, lemon juice, olive oil, yogurt, and mayonnaise.
Mix until incorporated. Season with salt, to taste. Place in a covered bowl or jar in refrigerator.
After 2 hours, take the calamari out of the refrigerator and drain well in a colander but do not rinse nor dry, just give the colander a good shake to remove excess moisture.
Divide salad greens between 4 plates or bowls. Top with shallots, tomatoes and cucumbers and set aside.
Combine flour, cornmeal, and salt in a medium bowl. Set aside.
Heat vegetable oil in a deep pot to 340˚
Place a double layer of paper towel on a plate to drain excess oil as Calamari is finished cooking.
Add calamari rings, a few at a time to the flour mixture. Toss gently to coat. Shake off excess coating and test oil temperature by placing a corner of one ring into oil. If it sizzles, it is hot enough and you can add a few rings at a time to the hot oil. Do not over crowd oil or it will cool down too much and make your calamari greasy instead of crispy. Cook 1 – 3 minutes or until just lightly golden. Do not over cook.
Remove cooked piece to paper towel lined plate. Repeat until all calamari has been cooked.
Add dressing to salads and top with cooked calamari.
Season with salt and fresh cracked pepper to taste. Enjoy!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
