Fried Calamari With Remoulade Sauce Drizzled With Balsamic Syrup

The scent of fried calamari always takes me back to summer nights at the boardwalk, the salty air mixing with the aroma of crispy seafood. I remember the pure joy of biting into those tender rings, the satisfying crunch giving way to the delicate flavor of the squid. This recipe, with its unexpected balsamic glaze, elevates that classic experience to something truly special – a sophisticated twist on a beloved favorite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 6
• Dietary Type: Not specified

Ingredients

• 2 lbs cleaned calamari, fresh, cut into 1/4 inch rings, towel dried
• 1 1/2 cups unbleached all-purpose flour
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon fresh coarse ground black pepper
• 1/2 teaspoon salt
• 1 egg, lightly mixed
• 2 cups corn oil, more if needed
• 1 cup balsamic vinegar

Equipment Needed

• Large skillet
• Shallow bowl
• Paper towels
• Whisk

Instructions

1. Begin by creating the balsamic syrup. Pour the balsamic vinegar into a small saucepan and heat over medium-low heat. Simmer gently until the vinegar reduces to a thick, syrupy consistency. This usually takes about 10-15 minutes. Be careful not to burn it! The syrup should coat the back of a spoon. Once it reaches the desired consistency, remove from heat and set aside.

2. Prepare the flour mixture. In a shallow bowl, combine the unbleached all-purpose flour, ground cumin, chili powder, garlic powder, paprika, black pepper, and salt. Whisk together until well combined. This spiced flour mixture will give the calamari a wonderful flavor and crispy texture.

3. Heat the corn oil in a large skillet over medium-high heat. You’ll want enough oil to submerge the calamari rings for even cooking – about 1/2 to 1 inch deep. The oil is ready when a small piece of flour sizzles immediately upon contact.

4. Dredge the calamari rings in the flour mixture, ensuring they are completely coated. Shake off any excess flour. This is crucial for achieving a light and crispy coating.

5. Dip the floured calamari into the lightly beaten egg, allowing any excess egg to drip off.

6. Dredge the calamari rings in the flour mixture again to fully coat.

7. Carefully place the dredged calamari into the hot oil in batches, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy calamari.

8. Fry the calamari for 2-3 minutes per batch, or until light-brown and crispy, flipping once halfway through. Keep a close eye on them, as they can burn quickly.

9. Remove the fried calamari from the skillet with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

10. Season the fried calamari with a pinch of salt while they are still hot. This helps the salt adhere to the crispy surface.

11. Arrange the fried calamari on a serving platter.

12. Drizzle generously with the balsamic syrup.

13. Serve immediately with Remoulade Sauce (Recipe #87124). The creamy, tangy remoulade sauce perfectly complements the crispy calamari and the sweet-tart balsamic syrup.

Expert Tips & Tricks

• Tender Calamari is Key: To ensure your calamari is tender and not rubbery, don’t overcook it. A quick fry is all it needs.
• Hot Oil is Essential: Make sure your oil is hot enough before adding the calamari. This helps to create a crispy crust and prevents the calamari from becoming greasy.
• Don’t Overcrowd: Fry the calamari in batches to maintain the oil temperature and prevent sticking.
• Towel-Dry Thoroughly: Ensure the calamari is thoroughly dried before dredging it in the flour. This helps the flour adhere better and creates a crispier coating.
• Spice It Up: Adjust the amount of chili powder to your preference. For a milder flavor, use less; for a spicier kick, add more.

Serving & Storage Suggestions

Serve the fried calamari immediately while it’s still hot and crispy. The balsamic syrup will begin to soften the coating over time. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, spread the calamari on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through. Reheating in the oven helps to re-crisp the calamari. Note that the texture will not be quite the same as when freshly fried. It is best not to freeze the fried calamari, as freezing will affect the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	858.1 kcal	N/A
Calories from Fat	672 g	78%
Total Fat	74.7 g	114%
Saturated Fat	9.9 g	49%
Cholesterol	148.6 mg	49%
Sodium	253.9 mg	10%
Total Carbohydrate	33.8 g	11%
Dietary Fiber	1.4 g	5%
Sugars	6.6 g	26%
Protein	12.6 g	25%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free version.
• Spice Level: Adjust the amount of chili powder to control the spice level. You can also add a pinch of cayenne pepper for extra heat.
• Alternative Sauce: If you don’t have remoulade sauce, you can use tartar sauce or a spicy aioli.
• Vinegar Variety: Experiment with other types of vinegar for the syrup, such as fig balsamic or a fruit-infused balsamic.
• Air Fryer: For a lighter option, try air frying the calamari instead of deep-frying. Preheat your air fryer to 400°F (200°C) and cook for 8-10 minutes, flipping halfway through.

FAQs (Frequently Asked Questions)

Q: Can I prepare the calamari ahead of time?

A: You can clean and cut the calamari ahead of time and store it in the refrigerator until ready to use. However, it’s best to fry the calamari just before serving for the best texture.

Q: How do I prevent the calamari from being rubbery?

A: The key is not to overcook it. Fry the calamari quickly, just until it’s light brown and crispy. Overcooking will make it tough and rubbery.

Q: Can I use frozen calamari?

A: Yes, you can use frozen calamari, but make sure to thaw it completely and pat it dry before dredging it in the flour.

Q: What is Remoulade Sauce?

A: Remoulade is a mayonnaise-based sauce with a mix of mustard, herbs, and spices commonly served with seafood, especially fried seafood.

Q: Can I make the balsamic syrup ahead of time?

A: Yes, the balsamic syrup can be made ahead of time and stored in an airtight container at room temperature. It may thicken as it cools, so you may need to gently reheat it before serving.

Final Thoughts

This fried calamari with balsamic syrup is a delightful and unexpected twist on a classic appetizer. The combination of crispy, savory calamari, tangy remoulade, and sweet-tart balsamic glaze is truly irresistible. Don’t be intimidated by the balsamic syrup; it’s incredibly easy to make and adds a touch of elegance to this dish. I encourage you to give this recipe a try and share your feedback! Pair it with a crisp white wine or a light beer for the perfect culinary experience.