-Preheat the oven to 425? F and position racks inthe upper and lower third.
-Rinse the calamari in cold water and pat dry.
-With your fingers, oil two baking sheets larg enough to hold all the calamari pieces without crowding.
-In a wide bowl or on a large plate, mix the flour, salt and pepper. Dredge the calamari in the seasoned flour. Tap esch piece against the side of the bowl to shake off any excess flour and set the floured calamari aside on a platter. (Discard the remaining flour.)
-Pour the corn flakes into a large resealable plastic bag. Press down on the bag to push out most of the air, seal, and crush the flakes with a rolling pin. Stop rolling when the flakes are still in small pieces. Pour the crushed flakes into a wide bowl or onto a platter.
-In a medium bowl, whisk the buttermilk with the paprika, oregano, and cayenne, if using. Dip each calamari piece into the buttermilk and roll it in the crushed corn flakes.
-Arrange the calamari on the baking sheets, making sure the pieces aren't crowded. (If they are, remove some of the pieces, refigerate, and bake a second batch.)
-Bake for 10 minutes. Run a spatula beneath each piece to keep it from sticking to the pan. Move the top baking sheet to the bottom rack and vice versa, rotationg each tray 180? to cook the peices evenly. Bake for 5 minutes more until the coating is golden and crispy and the squid is white and cooked through.
-Pile the calamari on a big serving platter and serve with the lemon wedges.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 piece (15g)|
|Recipe Makes: 50 pieces|
|Calories from Fat: 4 (18%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 10.7mg||3 %|
|Sodium 27mg||1 %|
|Potassium 26.1mg||1 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.4g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 22
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