Calamari With Herbs and Polenta
Crispy Calamari, Lemon and Maitake Salad Over Arugula
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1tablespoon lemon juice
- 1teaspoon kosher salt, more for seasoning
- ½teaspoon ground black pepper, more for seasoning
- ¼cup extra virgin olive oil
- ½pound squid, rinsed and patted dry
- 1lemon, plus additional wedges for garnish
- ¼cup fine cornmeal
- ¼cup all-purpose flour
- Olive oil, for frying
- ¼pound maitake mushrooms, cut into bite-size pieces
- 8cups baby arugula
- 1ounce Parmesan, shaved
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
321 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 9 grams protein; 285 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
To make the dressing, in a small bowl whisk together the lemon juice, ½ teaspoon salt and pinch of pepper until the salt dissolves. Whisk in the olive oil.
- Step 2
To prepare the squid and lemon, cut the squid tentacles in half and the bodies into ¼-inch rings. Slice the lemon lengthwise into quarters and then thinly slice each quarter crosswise, discarding any seeds. In a wide shallow bowl, whisk together the cornmeal, flour, the remaining ½ teaspoon salt and ½ teaspoon pepper. Dredge the squid and lemon slices in the cornmeal mixture.
- Step 3
Heat ½ inch oil to 350 degrees in a large, straight-sided skillet. Frying in batches to avoid crowding, cook the mushrooms until golden, about 1 minute per batch. Using a slotted spoon, transfer them to a paper-towel-lined plate and sprinkle with salt. Repeat with the squid, followed by the lemon slices.
- Step 4
In a large bowl, toss the arugula, mushrooms, squid and lemon slices with the dressing. Add the Parmesan and toss gently once more. Serve with lemon wedges.
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Private Notes
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Cooking Notes
sl(i)m
Don't know why no one has commented on this recipe before. My family thinks it's fabulous! I've cooked it multiple times over the past couple of years. One suggestion when doubling (or tripling) the recipe: really do fry in small batches in a 12" pan. Anything bigger is too much to handle. I use canola oil, because --- frying at 350 degrees. I then put round after round on paper towels in a warming oven, salting lightly. Family (3 generations) scarfs this down every time!
Dale 10.24.16
I like to blanch the lemon slices before frying. Takes some of the bitterness out.
ellen
This was so delicious? Made for dinner party and loved by all. Good tip about keeping the squid and lemons and mushrooms in a warming oven. And I added 2small caramelized shallots. Thanks Melissa.
epmolander
I usually avoid frying because it smells up the house and sets off the smoke alarms. But this dish, done in a dutch oven, this was basically splatter-free. It was also quick and delicious. I might add smoked paprika to the dredge next time. Make sure the calamari is very dry.
hannah
Oh my gosh, this was so good! Recommend slightly less salt in the vinaigrette, but otherwise absolutely superb!
Tasha
I wonder if I can use panko instead?
Jeff Bays
This recipe is perfect as is. We make it every year for the holidays and everyone raves about it. Thank you!
Dale 10.24.16
I like to blanch the lemon slices before frying. Takes some of the bitterness out.
Deb Pickman
Didn't like this but I made a substitution that probably spoiled it. Used regular cornmeal and this really needs 'fine ground' cornmeal. Have never deep fryed with olive oil - if I made it again I'd use vegetable oil as sl(i)m suggests. I used red leaf lettuce instead of arugula so maybe that's why with the dressing the whole meal was too wet. Sometimes you win and sometimes you fail in the substitution game. My husband picked out the calamari and said he liked it so not a total loss.
Amy K
This was yummy - I had extra squid so I served some on the side with aioli and marinara for dipping and it was better than most restaurants calamari.
Pete
Really tasty -tender, lemony calamari - and not hard. Slim is right - small batches crucial.
sl(i)m
Don't know why no one has commented on this recipe before. My family thinks it's fabulous! I've cooked it multiple times over the past couple of years. One suggestion when doubling (or tripling) the recipe: really do fry in small batches in a 12" pan. Anything bigger is too much to handle. I use canola oil, because --- frying at 350 degrees. I then put round after round on paper towels in a warming oven, salting lightly. Family (3 generations) scarfs this down every time!
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