Directions:
- To prepare mayo, combine first 4 ingredients in a small bowl. Cover and chill.
- To prepare calamari, cut squid tubes into 1/2-inch rings. Leave tentacles intact. Rinse and pat dry.
- Combine cornmeal and next 3 ingredients in a large heavy-duty zip-top plastic bag; add half of squid. Seal bag; shake to coat.
- Heat 1/4 cup oil in a large skillet over high heat. Add squid coated with cornmeal mixture to hot oil; cook 2 minutes, turning frequently, or until squid begins to curl around edges. (Do not overcook.) Remove squid from pan; drain on paper towels. Repeat procedure with remaining squid, cornmeal mixture, and 1/4 cup oil. Serve immediately with garlic mayo and lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.46 Kcal (1191 kJ) | ||
| Calories from fat | 192.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.43g | 33% | |
|---|---|---|---|
| Cholesterol | 177.71mg | 59% | |
| Sodium | 207.53mg | 9% | |
| Potassium | 238.59mg | 5% | |
| Total Carbs | 11.03g | 4% | |
| Sugars | 0.85g | 3% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 12.74g | 25% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 1.2mg | 7% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 229.89 Kcal (963 kJ) | ||
| Calories from fat | 155.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.32g | 33% | |
|---|---|---|---|
| Cholesterol | 143.62mg | 59% | |
| Sodium | 167.73mg | 9% | |
| Potassium | 192.82mg | 5% | |
| Total Carbs | 8.91g | 4% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 0.77g | 4% | |
| Protein | 10.3g | 25% | |
| Vitamin C | 7.8mg | 16% | |
| Iron | 1mg | 7% | |
| Calcium | 24.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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