CRISPY FRIED CALAMARI RECIPE
Crispy, succulent calamari rings, coated in seasoned flour and quickly fried to crispy perfection. Budget 30 minutes to soak the calamari in milk. This helps tenderize them while taming their fish smell. It also allows the flour coating to better stick on the rings. Be sure to read the post for more tips!
Provided by Suzy Karadsheh
Categories Appetizer
Number Of Ingredients 11
Steps:
- Slice the calamari tubes into ¾-inch thick rings.
- In a medium bowl, stir 1 teaspoon Diamond Crystal kosher salt in ½ cup milk.
- Add the calamari rings to the milk mixture and refrigerate for 30 minutes.
- In a large bowl, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne (make sure the mixture is well combined).
- Prepare a large colander and set it on top of a large bowl. Using a pair of tongs, take a portion of the calamari rings (about ½ of them) shake off excess milk and toss the calamari in the flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander. Repeat with the rest of the calamari.
- Turn your oven on a low 150 degrees F. Prepare a large sheet pan and set a wire rack on top. Top the wire rack with paper towel.
- Heat 4 inches of grape seed oil in a small cooking pot (I used a 2.5 quart pot) to somewhere between 350 and 365 degrees F. To test your oil, drop one calamari ring, many bubbles will form around it and the calamari will begin to float.
- Once your oil is ready, using a pair of tongs, gently add some of the calamari in and fry for about 3 minutes or until golden brown. Remove the calamari from the oil and arrange it on the paper towel on top of your prepared wire rack. Immediately season with kosher salt, then transfer to your warm oven to keep warm while you work on the rest. Repeat until you have fried all the calamari.
- Transfer the fried calamari to a serving plate and finish with a squeeze of lemon juice!
Nutrition Facts : Calories 227.2 kcal, Carbohydrate 35.8 g, Protein 15.9 g, Fat 1.8 g, SaturatedFat 0.6 g, TransFat 0.1 g, Cholesterol 177.7 mg, Sodium 273.4 mg, Fiber 1.6 g, ServingSize 1 serving
CRISPY CALAMARI RINGS
Lightly battered calamari with a kick. Delicious appetizer and ready in minutes! Serve with marinara or your favorite sauce for dipping.
Provided by nbrock_85
Categories Appetizers and Snacks Seafood
Time 20m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 437.9 calories, Carbohydrate 26.7 g, Cholesterol 230.4 mg, Fat 29.4 g, Fiber 2.7 g, Protein 18.7 g, SaturatedFat 4.6 g, Sodium 557.5 mg, Sugar 2.3 g
CRISPY FRIED CALAMARI & AïOLI
Transport yourself to a seaside taverna with Mediterranean-inspired deep-fried squid rings and garlicky aïoli. Cooking this is easier than you think
Provided by Esther Clark
Categories Starter
Time 20m
Number Of Ingredients 10
Steps:
- Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
- For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
- Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.
Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
FRIED CALAMARI
You can make light and crispy calamari - the kind you get at clam shacks and Italian-American restaurants - without a deep fryer. Compared to frying fish or chicken, frying squid is a breeze thanks to its small size and quick cook time. To ensure success, soak the squid in milk to reduce fishiness and help the coating stick. A little baking powder and cornstarch in the coating keeps it airy and delicate. (Add paprika or black pepper for spice, or let the mild flavor shine through.) Then, to keep the squid from toughening, fry it hot and fast; just a couple of minutes will do it. Eat right away with a squeeze of lemon or marinara sauce.
Provided by Ali Slagle
Categories finger foods, appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the milk and 2 teaspoons salt. Cut the squid tubes 3/4-inch thick, then add to the milk mixture along with the tentacles. Let sit for 5 minutes or up to 1 hour. (Refrigerate if soaking for more than 15 minutes.)
- In a large bowl, stir together the flour, cornstarch, baking powder, and paprika or black pepper (if using). Use your hands to shake excess milk from the squid, then transfer to the flour mixture. Toss until well coated; you may need to open up the tubes to ensure their insides are coated in flour.
- In a large (12-inch) cast-iron skillet or Dutch oven over medium, heat ½ inch of oil to 375 degrees. Line a plate or sheet pan with paper towels. Add a handful of the squid to the oil and cook until golden brown, 1 to 3 minutes. Stir only after the coating seems to have set. (Any sooner and the coating could fall off.) Use a slotted spoon or tongs to transfer to the lined plate. Season with salt.
- Return the oil to 375 degrees, fish out any browned bits, and repeat with the rest of the squid in batches. Eat with a squeeze of lemon and/or dunked in marinara sauce.
CRUNCHY CALAMARI WITH ANCHO CHILE GLAZE
My introduction to manzanilla decades ago was alongside a plate of fried prawns at El Faro in Cádiz, near Sanlúcar de Barrameda, in southern Spain. Nothing could provide a better partner for the sweet, briny shrimp than the pale, intensely floral, somewhat saline wine. Yet after our tasting of deliciously intense manzanillas, I was determined to show how well the wine could pair alongside food that was not Spanish: with dim sum, for example, or fried Ipswich clams. That was until I tasted Jean-Georges Vongerichten's crunchy calamari at the Matador Room, his restaurant in Miami Beach. Delicately crisp, impossibly tender and fueled with a piquant glaze, they were perfection with a glass of manzanilla. Back at home with his recipe, plenty of oil, the hottest possible temperature and a messy stove got me close.
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Moisten sugar with 1 tablespoon water in a shallow saucepan. Cook on medium-high until sugar caramelizes to light amber. Add garlic and cook until it starts to color. Add ancho and chipotle, cook 30 seconds, then stir in wine, taking care because it may sputter. Cook on high heat, stirring occasionally, until the caramel dissolves in the wine and the mixture reduces to 1/2 cup, about 15 minutes. Remove from heat, season with vinegar and salt and set aside.
- Slice calamari into thin rings. Toss with 1/2 cup flour, place in a large strainer and shake off excess flour. Season with salt. Pour club soda into a large bowl. Whisk in remaining flour.
- Heat about 2 cups oil to very hot, about 400 degrees, in a deep-fryer, sauté pan or wok. Place floured calamari in the batter. Using tongs, transfer about 1/4 of it to the oil and fry until golden. Stand back because the calamari may spatter furiously. Remove to several layers of paper towels. Repeat with remaining calamari.
- Pile calamari on a platter, dust with lime zest and serve with lime wedges and ancho glaze.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 8 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 907 milligrams, Sugar 18 grams, TransFat 0 grams
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