Pistachio Crusted Calamari with Easy Beurre Blanc Sauce

Courtesy of Sweet Paul Magazine

Pistachio Crusted Calamari with Easy Beurre Blanc Sauce

This is such a healthy and doable option for calamari. Usually it's heavy and deep fried but this pistachio crust makes them so crispy and delicious.  Serve with a little beurre blanc sauce for dipping.

This sauce is delish on all seafood, especially salmon!




1 cup California shelled pistachios

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1 teaspoon oregano

16 oz calamari, sliced into 1/2” pieces

1 egg

2 tablespoon water


Beurre Blanc

2 shallots, finely chopped

2 cups dry white wine

2 sticks cold butter, cut into small cubes

salt and pepper

2 tablespoon finely chopped parsley


1.Heat oven to 350F.

2.Place the pistachios in a blender and blend until the consistency is almost like flour.

3.Place in a bowl and mix in salt, cayenne and oregano.

4.Beat egg and water in another bowl.

5.Dip the calamari first in the egg mixture, then in the pistachios.

6.Place on a baking tray covered in parchment paper.

7.Bake until golden, about 20 minutes.Serve warm with the beurre Blanc.


Beurre Blanc
1.Place shallots and wine in a saucepan and bring to a simmer.

2.Let it simmer until you have a reduced liquid, about 2 tablespoons.

3.Turn down the heat to lowest possible and start adding the butter, one piece at a time while you wish it into the wine.

4.Once all the butter is in and you have a smooth sauce season with salt and pepper.

5.Stir in parsley and the sauce is ready to serve.

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