Blue Ginger Crispy Calamari Recipes

CRISPY CALAMARI RINGS

Steps:

• Preheat oil to 370 degrees F (185 degrees C) in a deep fryer, deep frying pan, or pot.
• Coat squid with garlic powder, onion powder, salt, oregano, basil, parsley, paprika, cayenne, and white pepper in a medium bowl. Mix thoroughly. Add flour and toss to dredge.
• Fry squid in the hot oil, in batches if needed, until light brown, 2 to 3 minutes. Do not overcook, or squid will be tough and chewy. Drain on paper towels. Serve with lemon wedges and marinara sauce.

BLUE GINGER CRISPY CALAMARI

Steps:

• In a small frying pan, combine the cumin, coriander, fennel, and white peppercorns. Toast over medium heat, stirring, until just smoking, 4 to 5 minutes. Cool and transfer to a small serving bowl or ramekin. Add the salt and mix. Set aside. Fill an electric fryer with the oil to the designated mark, or fill a small stockpot one-third full. Heat the oil to 375°F. Place a flat strainer in a large bowl into which it just fits and fill the bowl with the Thai Lime Dipping Sauce. In another large bowl, combine the flours. Working in batches, place the calamari in the first bowl and marinate for 10 seconds only. Using the strainer, lift the calamari from the bowl and transfer it to the bowl with the flours. With a second flat strainer, dip and lift the calamari in the flours, coating it so no moisture is detectable. Shake the squid in the strainer to remove all excess coating. Transfer the squid to the oil and fry only until the bubbling sound dies away, 30 to 45 seconds. (The calamari will have colored to a golden brown.) Using a flat strainer, transfer the squid to paper towels to drain. Season the squid with the flavored salt, garnish with the scallions, and serve immediately with the dipping sauce.