Fried Squid With Red Pepper Mayonnaise Recipes

FRIED CALAMARI WITH SPICY RED SAUCE

Steps:

• Add the olive oil to a medium pot over medium heat. Once it's hot, add the onions and garlic and cook until the onions are translucent, 3 to 4 minutes. Add the tomato paste and red pepper flakes and stir until the tomato paste is thoroughly incorporated. Add the crushed tomatoes to a food mill and process the tomatoes directly into the pot. Add the grated carrots and season with kosher salt. Reduce to low heat and simmer for 20 minutes. Adjust the seasoning as needed. Cover and put aside to keep warm.
• Heat the canola oil in a large Dutch oven or large heavy-bottomed pot over medium-high heat to 350 degrees F. Line a sheet tray with paper towels.
• Add the rice flour, semolina flour, pepper and 2 teaspoons kosher salt to a large shallow dish and mix until thoroughly combined. Working in 3 batches, toss the calamari, pickled pepper slices and rosemary sprigs in the seasoned flour, then scoop them out with a pasta spider and shake off the excess; transfer to the oil. Fry for 90 seconds, then remove to the paper towels and season with flaky sea salt. Repeat until all the calamari is cooked.
• Serve with the lemon wedges and spicy marinara on the side.

FRIED CALAMARI WITH SPICY MAYONNAISE

Steps:

• In a small bowl, stir together the mayonnaise and Sriracha. Cover with plastic wrap and chill until ready to serve.
• Add the buttermilk to a bowl. Add the calamari, and let it soak; chill for at least 1 hour.
• In a medium bowl, whisk together the flour, salt, pepper and paprika. Remove the calamari from the buttermilk and dredge it in the flour mixture. Shake off the excess, and separate the rings and tentacles.
• Pour oil to depth of 2 inches into a large pot; heat to 365°F. Fry the calamari, in batches, 1 minute or until done. Drain on paper towels, and serve warm with the spicy mayonnaise.

FRIED CALAMARI WITH PEPERONCINI MAYONNAISE

Steps:

• Halve peperoncini and discard stems and seeds. Rinse and pat dry, then mince enough to measure 1/4 cup. Stir into mayonnaise in a small bowl.
• Rinse squid under cold running water and lightly pat dry between paper towels, leaving some moisture so rice flour will stick. Leave tentacles whole and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings, then reserve separately on paper towels.
• Heat 2 inches oil in a 4- to 5-quart heavy pot (4 inches deep; preferably cast-iron) over high heat until it registers 390°F on thermometer.
• Preheat oven to 200°F.
• While oil is heating, whisk together flour, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl. Have ready a medium-mesh sieve in another shallow bowl.
• Dredge a small handful of squid rings in flour mixture, tossing to coat well. Transfer to sieve and shake over other bowl to remove excess flour. Return excess flour to first bowl.
• Fry floured rings in oil, stirring to separate, until golden, about 1 minute, then transfer with a slotted spoon to dry paper towels to drain, arranging in 1 layer.
• Coat and fry remaining rings in about 3 more batches in same manner, returning oil to 390°F between batches. Transfer fried and drained rings to a shallow baking pan in 1 layer and keep warm, uncovered, in middle of oven.
• Coat and fry tentacles in 2 or 3 batches until golden, about 1 1/2 minutes per batch, returning oil to 390°F between batches and transferring as fried to paper towels, then to baking pan.
• Serve with peperoncini mayonnaise for dipping.
• *Available in the Latino section of many supermarkets, natural foods stores, Kalustyan's (800-352-3451), and The Baker's Catalogue (800-827-6836).

CRISPY FRIED CALAMARI & AïOLI

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.

FRENCH-FRIED SQUID

Steps:

• Cut the squid bodies into very thin rounds, about 1/8 inch thick. Slice the tentacles into bite-size pieces.
• Put all of the pieces into a mixing bowl. Pour in the buttermilk and blend well
• Put the flour into 2 large flat baking dishes; add an equal amount of pepper to each and blend well.
• Drain the squid and distribute the pieces evenly in the two baking dishes. Mix well, shaking off any excess flour.
• Heat the oil to 360 degrees in a deep fryer. Drop the squid pieces into the oil, a few at a time, without crowding them. Fry and stir until crisp and lightly golden, about 1 minute for each batch. Remove the squid pieces and drain on paper towels. Keep warm. Continue cooking in batches until all the pieces are done.
• Serve the squid with a sprinkling of salt, lemon wedges and the mayonnaise.

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 RED PEPPER MAYONNAISE

Steps:

• Make the mayonnaise. Tear the ancho chili into strips and soak it in half a cup of hot water for 20 minutes. Meanwhile, preheat broiler. Cut the pepper in quarters or eighths and remove the seeds. Place the pepper strips skin side up on a broiling rack. Broil until the skin becomes charred. Place the strips in a sealed paper bag for a couple of minutes, then peel off the skin.
• Combine the chili, pepper strips, lemon juice and enough chili soaking liquid to make a smooth puree in the food processor. Blend until smooth.
• Either make the mayonnaise by hand, first beating the egg yolk with a fork, then adding the peanut and olive oils little by little and beating them in until you have a smooth emulsion. Or make the mayonnaise in a food processor. Stir in the pepper puree and correct the seasoning. Place in a small bowl.
• Heat enough peanut or vegetable oil to come about an inch up the sides of the pan. Lightly dredge the squid in seasoned flour and fry quickly, for a couple of minutes on each side, turning once and removing with a slotted spoon to drain on paper towels. Do not crowd the pan. Fry in batches, if necessary. Serve immediately with the mayonnaise on the side.