CRUMBED CALAMARI
I love calamari. This is how to crumb them at home. Look for more calamari recipes coming soon. Serve with tartar sauce and enjoy the experience
Provided by Ben Ross
Categories Squid
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the breadcrumbs with the salt, pepper and garlic powder and place into a plastic bag so you can shake the crumbs onto the calamari.
- Beat the egg and combine with the milk and place this into a small dish.
- Heat the oil up to 160C degrees.
- Dip the calamari rings individually into the egg/milk mix and then into the plastic bag and shake.
- The calamari should be well coated.
- Deep fry until a nice brown tinge. I tend to fry mine for about 4-5 minutes. It also depends on the calamari some it is better at a lower heat for longer. This rule especially applies to bought crumbed calamari.
- Enjoy.
- Serve with tartar sauce.
CRUMBED CALAMARI WITH LEMON AND GARLIC AIOLI
Absolutely yum! Do not overcook calamari otherwise it will be rubbery. Stick to the time frame below and you will be okay!.
Provided by ozzygirl
Categories Squid
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Line a baking tray with baking paper.
- Cut calamari into 1 cm thick rings.
- Place flour, salt & pepper into a bowl, mix through.
- Beat eggs and water in a separate bow.
- Place cornflake crumbs or breadcrumbs and a couple of decent sized sprinkles of vegetable seasoning into a third bowl and mix.
- Coat calamari in flour mix, dip into egg mixture and then coat in breadcrumb mixture. Press breadcrumbs on with fingertips. Place on lined baking tray.
- Preheat oven to 150. Pour oil into a deep, heavy-based saucepan. Heat over medium-high heat. Cook calamari rings in batches for 2 to 3 minutes or until light golden.
- Remove calamari to a wire rack over a lined baking tray. Keep warm in oven whilst cooking remaining calamari.
- Mix 3-4 tblspns of good egg mayonnaise with a squeeze of lemon juice and a couple of tspns of crushed garlic, salt and pepper.
- Serve calamari with the garlic/lemon aioli, chips and salad.
Nutrition Facts : Calories 327.5, Fat 5.1, SaturatedFat 1.5, Cholesterol 304.3, Sodium 283.2, Carbohydrate 50.5, Fiber 1.5, Sugar 3.3, Protein 19.5
FRIED CALAMARI WITH FRIED LEMONS AND LEMON AIOLI
Provided by Marc Murphy
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For calamari: Soak the calamari pieces in the buttermilk in a bowl for at least 1 hour and up to 4 hours in the refrigerator.
- For the lemon aioli: Add the mayonnaise, Dijon mustard, lemon zest and juice, salt and pepper to a medium bowl. Stir to combine and adjust the seasoning as needed. Set aside until ready to serve.
- Preheat a deep-fryer or several inches of oil in a Dutch oven to 375 degrees F.
- For the flour seasoning: Add the flour, paprika, salt and pepper to a large bowl. Drain the calamari and put into the flour mixture, making sure each piece gets coated with the flour. Dump all the contents into a colander and shake off any excess flour. Line a dish with paper towels and set aside.
- In batches, add the lemon slices and calamari to the preheated oil and fry, mixing with a slotted spoon to prevent the calamari from clumping together, until golden brown, 2 to 3 minutes.
- Right before you take the calamari and lemon out of the fryer, toss in the parsley leaves carefully; this will cook very fast and can splatter, so stand back. Take all the contents out of the fryer to the lined dish and season with salt.
- Serve with the aioli, garnished with the zest and chopped parsley.
BAKED CRUMBED CHICKEN BREASTS WITH LEMON AND GARLIC
Make and share this Baked Crumbed Chicken Breasts With Lemon and Garlic recipe from Food.com.
Provided by Wendys Kitchen
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine breadcrumbs, garlic, and salt in a large zip-top plastic bag,.
- shaking well to combine.
- Combine lemon juice and oil; brush over both sides of chicken. Place chicken in zip-lock bag, 1 piece at a time, shaking to coat.
- Remove chicken from bag, and place in a 12x8x2-inch baking dish coated with cooking spray.
- Sprinkle remaining crumbs over chicken.
- Bake uncovered, at 375F for 45 minutes or until done.
- Serve with lemon wedges, if desired.
Nutrition Facts : Calories 319.1, Fat 5.7, SaturatedFat 1.2, Cholesterol 136.9, Sodium 316.5, Carbohydrate 7.7, Fiber 0.5, Sugar 0.8, Protein 55.8
ROASTED GARLIC AND LIME AIOLI
Make and share this Roasted Garlic and Lime Aioli recipe from Food.com.
Provided by Ambervim
Categories Low Protein
Time 55m
Yield 1 1/4 Cups
Number Of Ingredients 8
Steps:
- Peel outer skins from garlic bulbs, leaving cloves together. Cut off top quarter of each bulb. Place bulbs, cut side up, in center of a piece of heavy-duty aluminum foil. Drizzle 1 teaspoon oil over each bulb; fold foil over garlic, sealing tightly. Bake at 425° for 45 minutes or until soft. Remove from oven; cool. Remove and discard garlic clove skins. Scoop out pulp; mash and stir until smooth.
- Combine roasted garlic and remaining ingredients in a small bowl; stir well. Cover and chill 2 hours.
Nutrition Facts : Calories 810.3, Fat 70, SaturatedFat 10.2, Cholesterol 48.9, Sodium 2293.9, Carbohydrate 48.5, Fiber 0.2, Sugar 12.5, Protein 2.1
SPICY FRIED CALAMARI WITH LEMON AIOLI
I'd been looking for a good spicy calamari recipe for some time when I stumbled across this recipe from the Global Gourmet. It's wooooonderful.
Provided by jeniwan
Categories Squid
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the Calamari place the flour and Cajun spice mix in a large bowl and mix. Add the squid and turn until all the pieces are thoroughly coated. Shake off the excess mixture.
- In a large, heavy pot or deep-fryer over medium heat, heat the oil to 375°F or until almost smoking.
- Fry the squid for 2 to 3 minutes, or until a light golden brown.
- Using a slotted spoon, transfer to paper towels to drain.
- Serve immediately with lemon or lime wedges and Lemon Aioli.
- For the Lemon Aioli place the zest, juice, mustard, garlic, egg yolks, pepper, salt, and bread in a blender or food processor and puree to a smooth paste.
- With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency. Store in an airtight jar in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 687.5, Fat 73.6, SaturatedFat 10.5, Cholesterol 62.9, Sodium 254.3, Carbohydrate 7.2, Fiber 0.5, Sugar 0.3, Protein 1.9
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