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Fried Calamari Piccata

Course Appetizer
Cuisine Italian
Keyword seafood
Total Time 30 minutes
Servings 4
Author Cherry on My Sundae


Piccata sauce

  • 1 tablespoon oil
  • 3 tablespoons butter divided
  • 3 garlic cloves thinly sliced
  • ½ lemon thinly sliced
  • 1 tablespoon all-purpose flour
  • ½ cup white wine
  • ½ teaspoon red pepper flakes
  • 1 ½ cups chicken stock
  • 2 tablespoons capers
  • 1 tablespoon lemon juice
  • salt and pepper


  • oil for frying
  • 1 lb calamari sliced into ½-inch thick slices
  • ¾ cup club soda
  • 1 cup rice flour
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped parsley
  • 2 tablespoons grated parmesan


  • Heat 1 tablespoon oil and 1 tablespoon butter in a large saute pan over medium heat. Add sliced garlic and sliced lemon and cook until golden brown, about 3 minutes. Add flour and stir to coat. Add red pepper flakes and white wine and bring to a boil. Continue to cook until almost all of the white wine has evaporated.
  • Add chicken stock and capers and bring to a boil. Reduce heat to low and simmer for 10 minutes or until sauce has reduced by half. Add remaining 2 tablespoons butter, whisking until butter is fully incorporated in sauce. Remove sauce from heat and add lemon juice. Season with salt and pepper and set aside.
  • Heat frying oil to 400 degrees F.
  • Whisk together club soba, rice flour, paprika, salt, and pepper until well combined. Dip sliced calamari in batter, tossing to coat.
  • Carefully drop calamari into hot oil and fry until golden brown, about 2 minutes. Remove calamari with slotted spoon and place on paper towels to drain excess oil. Repeat with remaining calmari.
  • Drizzle piccata sauce on calamari, tossing gently to coat. Transfer calamari to serving platter and sprinkle chopped parsley and grated parmesan on top. Serve immediately.