Recipe Overview
Fried Calamari and Arugula Salad is built on contrast: tender calamari marinated in buttermilk, lightly coated for a delicate crisp fry, then tossed while still warm with peppery wild arugula and shaved lemon. The result is vibrant, savory, and refreshing, with just enough sharpness to keep the fried seafood feeling light.
Why This Salad Works
The calamari brings crisp texture and sweet seafood flavor, while arugula adds freshness and a peppery edge. Thin lemon slices cut through the fry and brighten every bite.
Chef Frying Note
Keep the oil at the right temperature and fry in small batches so the calamari stays light and crisp. Serve immediately after tossing so the salad keeps its contrast between hot and fresh.
Ingredients
- 113 g cleaned and cut calamari
- 240 g buttermilk
- 16 g chickpea (garbanzo) flour
- 16 g all-purpose flour
- Sea salt
- 57 g fresh wild baby arugula
- 120 g lemon, very thinly sliced
- Neutral frying oil, about 2 quarts, for frying
Preparation
- Mix the chickpea flour and all-purpose flour with a generous pinch of sea salt.
- Marinate the cleaned calamari in buttermilk for about 10 minutes.
- Drain well, dredge in the flour mixture, and shake off the excess coating.
- Heat neutral frying oil to 325°F (163°C).
- Fry the calamari in small batches for 1 to 2 minutes until golden and crisp. Drain on a rack or paper towels.
- Toss immediately with fresh wild baby arugula and very thin lemon slices. Season lightly and serve warm.
Ready for Menu Builder and Seafood Specials
This warm seafood salad works beautifully as an antipasto, shared starter, cocktail menu plate, or lighter fried seafood feature. It is especially strong for menus that want crisp texture without feeling heavy.
Chef Notes
Do not overcrowd the fryer. The calamari should cook fast and stay tender inside. Slice the lemon very thin so it perfumes the salad and adds brightness without overwhelming bitterness.
Service Suggestions
- Serve immediately while the calamari is still hot and crisp.
- Pair with chilled white wine and simple crostini.
- Add a touch of chili flakes for a sharper finish.
- Use as a seafood starter for coastal Italian menus.
| Calories | 330 kcal |
| Protein | 20 g |
| Carbohydrates | 28 g |
| Fat | 14 g |
| Fiber | 3 g |
| Cholesterol | 210 mg |
| Sodium | 420 mg |