Battered Squid Recipes

TEMPURA SQUID

Steps:

• To prepare the squid, reach inside the body and gently release the inners. Carefully pull the tentacles, trying to bring all of the inners away from the body, with the ink sac intact (don't worry if it doesn't stay intact, it just makes for cleaner preparation if it does).
• To prepare the tentacles, cut just above the eyes and halve any long tentacles - keep them whole if they aren't too long. Discard the inners and head.
• Remove the quill from inside the body (reach inside and it will come away easily - it looks like a piece of plastic) and discard.
• With your fingers, remove the wings from either side of the squid's body. Pull off and discard the skin from the wings and body, setting these aside.
• Prepare the body. You will see a line where the quill sat - simply run a sharp knife along that line to open up the body. Score the inside part of the body and slice into bite-sized pieces. Rinse the tentacles, wings and body well, then transfer to a bowl of ice-cold water, ready for cooking.
• To make the dipping sauce, dissolve the sugar in the lime juice and fish sauce. Mix in the chilli, garlic, ginger and nuts, and set aside.
• To make the batter, mix the flours with a pinch of sea salt and a pinch of freshly ground white pepper. Whisk in the sparkling water and crushed ice, then fold in the coriander.
• Heat the oil in a deep-fat fryer or large heavy-based saucepan (no more than half-full) to 180C, or until a piece of bread browns in about 45 secs. Drain the squid, tip into the batter and mix well. Fry in two batches, rubbing the squid gently with your fingers as it enters the hot oil, to separate the pieces. Cook for 2-3 mins until crisp and lightly coloured, then drain on kitchen paper and season.
• Add the coriander to the dipping sauce and pour into a little dish. Pile the squid around it and squeeze over the lime juice.

BUTTERMILK-BATTERED CALAMARI

Steps:

• Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
• Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
• Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

BEER-BATTERED CALAMARI WITH GARLIC-LEMON MAYONNAISE

Steps:

• Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.
• Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
• In food processor, place mayonnaise, 1 garlic clove and the lemon juice. Cover; process until garlic is chopped and mixture is blended. Transfer to small bowl; season with salt and black pepper. Stir in basil. Cover; refrigerate until serving time.
• In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
• Serve calamari hot with Garlic-Lemon Mayonnaise.

BATTERED SQUID

Steps:

• Combine salt, pepper, garlic, fish sauce, wine, eggs, pepper sauce and paprika in blender and blend 30 seconds.
• Pour mixture into a large bowl and stir in flour just until combined.
• Do not overmix.
• Add calamari.
• Cover with plastic warp and refrigerate at least 1 hour.
• Just before cooking, stir cornstarch into calamari mixture.
• (important for crispness) Heat oil in large deep saucepan to 375°F (pinch of flour dropped into oil bubbles).
• Drop small batch of calamari into hot oil.
• Do not crowd the pan.
• Cook in batches until calamari rings are golden brown and crispy (about 2 minutes).
• Remove and drain on paper towels.
• To serve; fill each lettuce leaf with 1 cup calamari and serve with Curry Mayo.