These Lemon Caper Calamari Steaks have been a favorite of mine since I was a child.
My father used to prepare calamari quite often when I had my yearly summer visits with him. He introduced me to calamari steaks, which were much different than the deep fried little rings and pieces that you’ve probably had as an appetizer. The steaks can be prepared to serve as a main dish.
Calamari is squid. Did you know that? Yep, calamari is not often to referred to its real name… but it’s actual squid. It’s most often served fried with lemon and seafood or tartar sauce. The arms and tentacles of the squid are edible and cut into rings, and that’s often what is deep fried. The body of the squid can be cut into flat “steaks,” and that is how this recipe is prepared.
Where do you buy calamari steaks?
Check out your market’s seafood department. Often times, calamari steaks are sold alongside shrimp and other seafood. I’ve had good luck finding calamari steaks at Whole Foods Market.
Calamari steaks are featured in the photo above (so you know what to look for).
How to make Lemon Caper Calamari:
The calamari steaks are dredged in a simple mixture of flour, Parmesan cheese and pepper… and then dipped in egg before sautéing in hot oil. The sauce drizzled on top is butter melted with lemon juice and capers. It’s such a simple recipe!
Here are a few more recipes featuring capers that you might like to try:
- Lemon Rice with Capers and Parsley
- Pork Medallions with Olive Caper Sauce
- Sauteed Chicken with Olives, Capers and Roasted Lemons
- Seared Scallops with Brown Butter Caper Sauce
- Cauliflower with Capers
- Marinated Eggplant with Capers and Mint
- Pasta with Garlic Butter Caper Sauce
- Potato Salad with Olives, Tomatoes and Capers
Lemon Caper Calamari Steaks
- 2 tablespoons olive oil
- 1/4 cup finely grated Parmesan cheese
- 3 tablespoons all purpose flour
- 1/4 teaspoon black pepper
- 1 large egg
- 1 tablespoon water
- 4 whole calamari steaks (1 pound total)
- 2 tablespoons unsalted butter
- 1 to 1½ tablespoons freshly squeezed lemon juice
- 1 tablespoon capers, rinsed and drained
- lemon wedges
- Heat the oil in a large skillet over moderately high heat until hot but not smoking. While the oil heats, stir together the cheese, flour and pepper in a wide shallow bowl, then lightly beat the egg with water in another wide shallow bowl.
- Dredge 1 calamari steak into the flour mixture, shaking off the excess, then dip in the egg mixture, letting the excess drip off, and transfer to a plate. Dredge another steak in flour and dip in egg in the same manner, then sauté the coated steaks over moderately high heat, turning over once, until golden, about 1½ minutes total. Transfer to a platter and keep warm, loosely covered. Dredge, dip and sauté the remaining 2 steaks in the same manner, transferring to a platter.
- Pour off the fat from the skillet, then add butter, lemon juice (to taste), and capers to the skillet and cook over moderate heat just until the butter melts, about 45 seconds. Pour the lemon caper sauce over the calamari steaks and serve immediately.
Delicious. First time trying the steaks. Was a bit leary, but wow! These are great and mild. As for this recipe, it is perfect. Served with roasted veggies in good olive oil,quality balsamic vinegar, dill, thyme, garlic, sage, and rosemary.
First time I have made calamari steak. Wonderful recipe. So east, fast and delicious.
First time trying Calamari Steaks. This was good.
I followed the recipe. The flour first and egg last does not go as it gives the dish an eggy flavor. The sauce needs some other liquid to make it saucy. This recipe is off by several things. Luckily, I am a decent cook and have had this dish so was able to save the day!
The recipe comes straight from Gourmet Magazine 🙂
I’ve been looking for a recipe for this for awhile. Just saw froze. Calamari steaks at Costco and can’t wait to try it. It’s an awesome dish at The Old Clam House in San Francisco, served with acini di pepe.
Great recipe for Calamari steaks. Can easily substitute ingredients for those with allergies like gluten and eggs while getting a flavorful steak.
SO easy and so delicious! Seriously took about 10 minutes total!
Amazing with a few tweaks… (1) After pouring off the pan, wipe it clean or simply use another pan to avoid getting burnt bits of breading in the sauce. (2) I reduced the butter and replaced it with a splash of dry white wine and EVOO. (3) I added 1 tsp of fresh pressed/minced garlic at the very end – about 1 minute is all it takes…
I agree with your thoughts on using another pan to heat butter, lemon and caper. I felt there was a little scorched taste. Also agree it could use a little garlic. But otherwise I thought it was great.
Great recipe. Follow the directions and your table will rave!
Enjoyed the dish. Lemon/capers. All good. Any suggestions to reduce the coleserol level?
I have prepared Calamari lots of times using a lemon caper beurre blanc sauce. Had it first time at the Sands cafe on the docks in Monterrey. It was delicious. I am trying your recipe with the flour/egg saute. I have always cooked it with very fine panko bread crumbs. Panko put in a bullet blender and made very fine… Don’t go too fine or you will have powder.
Excellent, served the calamari with mashed sweet potatoes. Loved the blend of the flavors