Filipino Style Fried Calamares Recipes

CRISPY FRIED CALAMARI

Steps:

• Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard.
• With a knife, cut the head and the ink sack from the tentacles. Set aside the tentacles. Peel the spotted outer membrane from the squid and discard.
• Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Drain well and pat dry.
• Cut the body into rings by slicing vertically or keep them whole depending on size.
• In a bowl, place milk and cleaned squid. Marinate in the refrigerator for at least 30 minutes or up to 4 hours. Drain squid and discard milk.
• In another bowl, combine flour and cornstarch. Stir to combine.
• Toss the squid in the flour mixture to fully coat.
• In a wide pan or wok over medium heat, heat about 3-inches deep oil to 350 F. Add coated squid in batches and deep-fry, turning as needed, for about 1 to 3 minutes or until crisp and golden.
• With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet.
• Season with garlic powder, salt, and pepper to taste. Serve immediately with lemon wedges or spicy vinegar.

FILIPINO STYLE FRIED CALAMARES

Steps:

• Clean the Squid, remove the head, ink sacs and tentacles discarded, outer purple skin peeled off and do not cut squid open.
• Slice squid into ½ inch rings. Marinate in lime juice for about 25 minutes.
• beat eggs.
• Dip squid rings in eggs, then dredge in flour.
• Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough.
• Remove squid rings from the wok and drain on paper towels. Season with salt and pepper.
• Serve with Mayonnaise as an appetizer.