Fried Calamari from Bar Louie features tender rings of squid lightly breaded and fried to a golden crisp, served with a zesty marinara sauce and fresh lemon wedges, delivering a satisfying combination of crunchy texture and tangy flavor.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Slotted spoon or spider strainer
- Baking sheet or tray (for draining)
- Paper towels
- Chef’s knife
- Cutting board
- Saucepan (for marinara sauce)
- Citrus juicer or reamer (for lemon wedges)
- Serving plates or baskets
Ingredients
- 1 lb (450g) squid rings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
- 1 cup marinara sauce
- 1 lemon
When preparing the fried calamari, it's important to use fresh squid rings for the best texture and flavor. Combining all-purpose flour and cornstarch in the breading mix helps achieve a crispy coating that stays crunchy after frying. Be sure to season the flour mixture with garlic powder, paprika, salt, and black pepper to enhance the overall taste of the calamari. Use vegetable oil with a high smoke point for frying to ensure even cooking and a golden crisp finish. Your copycat version of Fried Calamari from Bar Louie will capture the same satisfying crunch and tangy flavor when served with zesty marinara sauce and fresh lemon wedges.
Instructions
- **Instructions:**
- Prepare the squid by rinsing and patting dry with paper towels.
- Slice lemon into wedges using a chef’s knife and set aside.
- In a mixing bowl, combine flour, cornstarch, garlic powder, paprika, salt, and black pepper.
- In a separate mixing bowl, beat the eggs.
- Spread panko breadcrumbs in another bowl.
- Dredge squid rings in the flour mixture, coating evenly.
- Dip the coated rings in the beaten eggs.
- Press squid rings into the panko breadcrumbs, ensuring full coverage.
- Heat vegetable oil in deep fryer to 350°F (175°C).
- Carefully add breaded squid rings to the fryer in batches.
- Fry for 2–3 minutes, or until golden brown and crispy.
- Remove with a slotted spoon or spider strainer and drain on a paper towel-lined baking sheet.
- Warm marinara sauce in a saucepan over low heat.
- Arrange fried calamari on serving plates or baskets.
- Serve immediately with marinara sauce and lemon wedges.
Substitution
Fried Calamari from Bar Louie copycat menu can be easily adapted by substituting squid rings with calamari tubes or baby octopus if squid is not readily available. You can swap panko breadcrumbs with crushed cornflakes or regular breadcrumbs to achieve a similar crunchy texture. When deep frying, maintain your oil temperature around 350degF (175degC) to ensure a golden crisp exterior without absorbing excessive oil. If you don't have a citrus juicer, simply squeeze lemon wedges by hand to add that fresh, tangy finish. Your homemade marinara sauce can be replaced with store-bought to save time without sacrificing flavor.
Tips
Ensure the squid rings are thoroughly dried to avoid excess moisture, which can cause splattering when frying and affect the crispiness. Maintain the oil temperature consistently at 350degF (175degC) for even cooking and to prevent greasy, soggy calamari. Use a slotted spoon or spider strainer to remove the fried rings, allowing excess oil to drain before placing them on paper towels on a baking sheet. Squeeze fresh lemon over the calamari just before serving to enhance the flavor and balance the richness of the fried coating.
Nutritions
Fried calamari provides a good source of protein from the squid rings, supporting muscle repair and growth. The coating of flour, cornstarch, and panko breadcrumbs adds carbohydrates for energy but also increases the calorie content due to frying in vegetable oil. The marinara sauce contributes lycopene, a powerful antioxidant, while lemon wedges supply vitamin C, enhancing iron absorption from the squid. To maintain a balanced diet, consider portion control when enjoying this crunchy, flavorful appetizer.
Storage
Store leftover fried calamari in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. When reheating, use an oven or air fryer at 350degF (175degC) for 5-7 minutes to restore crispiness without sogginess. Keep marinara sauce separate in a sealed container and reheat gently on the stovetop to preserve its flavor and texture.
Variation or Alternatives
You can substitute panko breadcrumbs with crushed tortilla chips or seasoned crushed crackers for a different crunch and added flavor. For a gluten-free option, try using rice flour instead of all-purpose flour and cornstarch combined. Instead of frying, consider baking the calamari rings at 425degF (220degC) for 12-15 minutes, turning halfway, to reduce oil content while maintaining crispiness. Enhance the dipping sauce by mixing marinara with a touch of spicy sriracha or tangy Greek yogurt for a creamy contrast.
Allergies
Fried Calamari contains seafood, specifically squid, which is a common allergen that may trigger reactions in individuals with shellfish or mollusk allergies. The breading involves wheat-based all-purpose flour and panko breadcrumbs, both containing gluten, so those with gluten intolerance or celiac disease should avoid this dish. You should be cautious if you have allergies to eggs or specific spices like garlic or paprika used in the seasoning.
Why this recipe?
Fried Calamari from Bar Louie is cherished for its perfectly crispy batter and tender, fresh squid that delivers a satisfying crunch and rich flavor in every bite. The dish is paired with zesty marinara and creamy aioli sauces, enhancing the taste experience and making it a standout appetizer. Recreating this popular menu item at home allows you to control the quality of ingredients and customize the seasoning to match your preferences. Your copycat version can capture the same delicious balance that keeps patrons coming back for more.