Easy Calamari Cajun Style With Lime Vinaigrette Recipes

CAJUN CALAMARI

Steps:

• Rinse the Calamari (1 pound). Cut off the tentacles to the same length.
• Pull all the innards out. Just reach up the body and pull it straight out.
• Pull out the squid quill. Reach in and make sure you got all the innards out.
• The wings are edible but are on the chewy tough side, so pull them right off.
• Peel the squid skin off.
• The tentacles are a delicacy, so cut right in front of the eyes and push the beak through the other side. Wash the prepared calamari one more time.
• Take the open end of the squid, cut off the uneven ends, and discard. Cut the squid into quarter-inch rings. Discard the tip. As you slice, make sure none of the quill broke off by feeling through the squid.
• In a large mixing bowl, combine Buttermilk (1 cup) and Cajun Seasoning (2 tablespoon).
• Add the cleaned squid rings to the mixture and mix until the rings are thoroughly coated. Marinate for 1 to 2 hours.
• In a large mixing bowl, mix Corn Masa Flour (1/2 cup) or All-Purpose Flour (1/2 cup) and Cajun Seasoning (4 tablespoon).
• Heat deep fryer with Grapeseed Oil (as needed) to 375 degrees F (190 degrees C). Coat marinated squid in flour mixture. Shake off the excess and add to deep fryer basket.
• Slowly lower the basket into the fryer and fry for a minute to a minute and a half. Transfer to a paper towel lined plate. Finish off all the squid.
• Serve with some lemon wedges and your favorite dipping sauce like aioli or tartar sauce.

EASY CALAMARI CAJUN STYLE WITH LIME VINAIGRETTE

Steps:

• Calamari:.
• Slice squid tubes in to rings.
• Combine flour and cajun seasoning in a ziploc bag and toss.
• Deep fry for 30/40 seconds.
• VINAIGRETTE:.
• In a food processor, process everything except the oil.
• Slowly drizzle in the oil until emulsified.
• Add chopped coriander.
• Place into a bowl for 30mins for the flavours to develop.
• Serve on the side or drizzle some of the vinaigrette over the calamari.

CALAMARES A LA VINAGRETA (CALAMARI IN VINAIGRETTE)

Steps:

• Finely dice onion, tomato and peppers.
• Make the vinaigrette: Whisk olive oil, vinegar, salt and pepper until combined.
• Toss all ingredients in a bowl and chill for an hour before serving.
• For a prettier salad, arrange lettuce leaves on a serving platter, top with salad and garnish with parsley sprigs and lemon wedges.
• Note: You may substitute any seafood for the calamari--octopus sliced on the diagonal are really good, shrimp, scallops, mussels, or even a mixture of seafood.

FRIED CALAMARI (CAJUN STYLE)

Steps:

• Wash and pat squid rings dry.
• Pour flour into zip lock bag along with salt, pepper, cayenne, and garlic powder: shake to mix.
• In a shallow bowl, mix the eggs, milk, and hot sauce (I use Texas Pete).
• Pour remaining flour in another zip lock bag.
• Working with a few rings at a time, shake in unseasoned flour, dip into egg/milk mixture, shake off excess, then shake in seasoned flour.
• Fry in hot oil (350 degrees) until a light golden brown. I recommend doing just a couple of rings at first as a taste test. Add seasoning to flour if required.
• After frying, place on paper towel to drain, and re-season with Tony's (optional). Just a little salt is fine as well.
• Note: I don't recommend using Tony's as the seasoning for the flour--it comes out too salty.

CALAMARI

Steps:

• Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
• In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
• Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.