Fried Calamari?!
Answers: I love fried calamari but evertime I try it it comes out messed up. Does anyone have any good recipes for cooking calamari?
Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
Not joking---this is the best recipe EVER! I used many recipes until I got this one and have managed to master it...once you do, it'll be better than any calamari you've had at home or in restaurants, alike!
Goodluck!!!
PRIDE.
yes
FRIED!!!
Dust the calamari with flour. Heat oil in a frypan.
Add the rings - cook for no longer than a minute on each side.
The biggest mistake is to overcook it - dont - you will find you are eating elastic bands.
Plain is best for such a delicate fish. Good Luck.....xxx
Totally agree with bumbump, at home flour dusted is better than crumbed.
Also don't overcrowd the pan keep the oil hot enough to fry quickly for a crisp coating but still tender calamari
Calamari should not be cooked overlong. The rings of raw Littlesods should be tossed in flour then flash fried and served with lemon.
I call them Littlesods because I was attacked by one of their tribe, an octopus, the last time I was in Corfu. The Littlesod was halfway up my leg in search of sweetmeats before I even realised and my squeal of horror reached a pitch that, had I been a girly soprano I should have been very proud of, however, being an Englishman of middle years, I blush at the memory especially since it took two swarthy (and hysterical) Corfiot fishermen and my equally amused wife to pry the suckery beast from my lissome limbs.
Frying is too good for them I say although privately I do still retain a certain admiration for their intelligence and undoubted good taste!.
is this a squid wer talking a bout, rapid fry 1 minute
Cut whole squid into bite size bits.
use corn-starch,sea salt and hot pepper flakes.
put Calamari in this dry mix
using hot oil I like Crisco the best fro frying seafood.
heat oil to med-high till it's about 350
drop in a hand full at a time so not to cool the oil off,ab0out 1 1/2 to 2 Min's while moving the frying food.
Do not leave unattended.
take out and drain on paper towels. add the next batch.
if you'd like add more salt and pepper flakes.
Serve on a bed of lettuce with sliced green onions and fried garlic and Lemon.
This is a Chinese Dish that you can also substitute shrimp in.
On the side serve with hot mustard,duck sauce or hot Chile oil.
This is my fave way of serving this. Even those who hate squid end up loving this.
yes. its simple, easy and delicous.
- mix baking powder, salt and pepper. 2:1:1
- remove all the insides and ofcourse the rough skin. cut the kalamari into rings
- lightly coat the rings in the bakingpowder mixture.
- fry in peanut oil, or sunflowerseed oil, at high heat. keep the rings moving. until theyve browned (about 1-2min). dont fry in a fryingpan.
-take them out and let the oil drain out.
if you do not get your oil hot enough, the baking powder will disolve in the oil and give you a disgustingly fatty, gooy paste. so make sure its hot.
you can make a dipping sauce to be served with them, with 220g thick yoghurt, 3-5 cloves garlic, and half cucumber.
grade the cucumber, and squeeze out all the juice. take the pulp, mix it through the yoghurt together with the crushed garlic.
I've found Bisquik is one of the best coatings you can use for Calimari. Just shake off the extra before you deep fry it. When you can make out all of the tenticles in the fryer, it's done(about 3 minutes at 375 deg)