Fried Squid Mezzo Giorno Recipes

CRISPY FRIED CALAMARI RECIPE

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!

SALT AND PEPPER FRIED SQUID

Steps:

• If using frozen calamari/squid, defrost overnight in the fridge then drain off any excess liquid and pat dry with paper towels. If you're using whole squid, cut the tubes into thick rings with a sharp knife before dredging with flour and deep frying.
• In a large bowl, mix together flour, salt and black pepper.
• Add the squid to the flour mixture and dredge, making sure each piece of calamari/squid is completely covered and that the pieces are separate.
• Heat enough oil to fry the Calamari in a large pot or Dutch Oven over medium high heat.
• Once the oil is hot, shake off the excess flour then add the calamari in batches and cook until golden brown and crisp.
• Remove with a slotted spoon and drain on paper towels or a wire rack before serving.
• Combine the mayonnaise and garlic together in a small bowl.
• Serve the squid with garlic mayo and lemon wedges.

FRIED SQUID

Steps:

• Put 1 1/2 to 2 inches of oil in a deep pan over medium-high heat. Meanwhile, spread about 1/4 of the squid at a time on several layers of paper towels and put another couple of layers of towels on top, blotting squid to rid it of as much moisture as possible. Season squid with salt and pepper; put flour in a bowl.
• When oil is hot, put about 1/4 of the squid in flour, then move it to a sieve over the bowl and shake to remove any excess. Add squid to oil along with some jalapeños if you like, adjusting heat as necessary so temperature remains nearly constant. Fry until squid is lightly browned and cooked through, about 2 minutes. Do not overcook. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt. Start next batch while you eat the first with lemon wedges.

FRIED SQUID WITH AIOLI

Steps:

• Whisk potato starch, baking powder, and 3/4 cup arepa flour in a large bowl. Whisk in 2 1/3 cups water; let sit 30 minutes to allow flour to hydrate. Place remaining 1 cup arepa flour in a shallow bowl.
• Meanwhile, whisk egg yolk, garlic, and lemon juice in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and olive oil; whisk until sauce is thickened and emulsified. Season aioli with salt; stir in 1 tsp. water.
• Fit a large pot with thermometer; pour in vegetable oil to come 3" up sides of pot. Heat over medium-high until thermometer registers 375°F.
• Meanwhile, cut squid. Slice bodies lengthwise along one side and open to expose interior. Cut in half crosswise (or in thirds if large). Cut each half (or third) into 1 1/2" triangles; cut tentacles in half. Rinse; pat dry.
• Working in batches of 5 or 6 and returning oil to 375°F between batches, dredge squid, scallions, and lemon in arepa flour, shaking off excess; dip into batter, letting extra drip off. Fry, turning every 30 seconds or so, until golden, crisp, and puffed, about 2 minutes. Transfer to paper towels; season with salt. Top with basil and serve with aioli.