CRISPY FRIED CALAMARI RECIPE
Crispy, succulent calamari rings, coated in seasoned flour and quickly fried to crispy perfection. Budget 30 minutes to soak the calamari in milk. This helps tenderize them while taming their fish smell. It also allows the flour coating to better stick on the rings. Be sure to read the post for more tips!
Provided by Suzy Karadsheh
Categories Appetizer
Number Of Ingredients 11
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!
Nutrition Facts : Calories 227.2 kcal, Carbohydrate 35.8 g, Protein 15.9 g, Fat 1.8 g, SaturatedFat 0.6 g, TransFat 0.1 g, Cholesterol 177.7 mg, Sodium 273.4 mg, Fiber 1.6 g, ServingSize 1 serving
SALT AND PEPPER CALAMARI
A crispy, fresh-tasting fried calamari, similar to that found in a very popular Asian restaurant.
Provided by Lindsayne
Categories Appetizers and Snacks Seafood
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk egg and milk together in a bowl. Mix panko, pepper, and salt in a shallow bowl.
- Lightly dust calamari with flour, shaking off any excess. Dip in egg mixture then panko mixture to coat. Transfer to a plate and refrigerate for 20 minutes.
- Heat oil in a saucepan or deep fryer. Deep-fry calamari in batches until light golden brown, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 58.1 g, Cholesterol 277.8 mg, Fat 18.4 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 3.8 g, Sodium 1439.6 mg, Sugar 0.9 g
SALT AND PEPPER CALAMARI
Steps:
- For the calamari: In a large heavy-bottomed skillet, heat the canola oil over medium-high heat to 360 degrees F.
- In a large bowl, stir together the cornstarch and flour with a generous amount of salt and pepper. Toss the squid in the cornstarch, being sure to completely coat.
- Working in batches, lift the squid from the cornstarch, shaking to remove any excess, and carefully place in the oil. Fry until lightly golden and crisp, 3 to 4 minutes. Remove from the oil and drain on a baking sheet lined with a brown paper bag. Repeat with the remaining squid.
- For the dipping sauce: Combine the soy sauce, chili sauce, lime juice, garlic, scallions and ginger in a small bowl. Stir together and serve with the calamari.
FIVE-SPICE CALAMARI WITH DIPPING SAUCE
Categories Appetizer Fry Squid Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free
Yield Makes 4 to 6 appetizer servings
Number Of Ingredients 18
Steps:
- For dipping sauce:
- Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)
- For calamari:
- Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.
- *Available in the Asian foods section of many supermarkets.
- **A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.
CRISPY CALAMARI WITH PICKLED JALAPENO DIPPING SAUCE
Provided by Claire Robinson
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Whisk together the chopped jalapenos, mayonnaise and 1 teaspoon of reserved pickling liquid. Season with salt and set aside.
- Rinse the calamari under cold running water and lightly pat dry, leaving it slightly damp. Leave the tentacles whole and cut the bodies crosswise into 1/4-inch wide rings.
- Heat the oil in a heavy pot over high heat until it registers 375 degrees F on a thermometer.
- Place the panko in a shallow bowl and season with salt and pepper. Dredge a small handful of the squid rings in the panko, tossing to coat well. Shake off any excess and, with a slotted spoon, add the rings to the oil, using the spoon to separate the rings. Cook until golden, 1 to 2 minutes. Using the slotted spoon, transfer the rings to paper towels to drain. Season with salt and pepper. Repeat with the remaining ingredients. Serve with the pickled jalapeno dipping sauce.
- BYOC: Don't love the heat? Try substituting your favorite pickled item for the jalapenos.
CALAMARI WITH PEPPER DIP
Provided by Florence Fabricant
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Mix the mayonnaise and the yogurt together in a small bowl. Stir in the jalapeno pepper, cumin and 1 teaspoon paprika. Refrigerate until ready to serve as a dip.
- Mix the flour, remaining paprika and cayenne pepper together in a large bowl. Pour the oil to a depth of two inches in a large skillet or a wok, and begin heating it.
- Put the squid rings and any tentacles in the flour mixture, and toss to coat and separate them. Shake off as much excess flour as possible.
- Fry the squid pieces, a few at a time, until golden. Do not crowd them in the pan. As they are done, transfer them to absorbent paper, and continue frying until all have been cooked.
- Dust with salt and serve at once with lemon wedges and the dip.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 437 milligrams, Sugar 1 gram
FRIED CALAMARI WITH TWO DIPPING SAUCES
Living in New England we are spoiled to have some great fried seafood stands but they can be pricey so I thought about trying it on my own. This recipe is fantastic! And the dipping sauces really take it up a notch! Hope you love it as much as we do. Thanks Monica
Provided by Monica Keleher
Categories Other Snacks
Number Of Ingredients 29
Steps:
- 1. in a bowl add the buttermilk, sriracha, and calamari and let soak for up to 4 hours in the fridge
- 2. in a bowl combine the flour, salt, pepper, cayenne pepper, paprika and mix together.
- 3. In another bowl beat the eggs
- 4. get your deep fryer to 375 or a pan of oil
- 5. remove the calamari from the buttermilk.
- 6. dip the calamari in the egg and then into the flour mixture and shake off extra. Add the coated calamari to the oil and cook until golden brown. Remove and place on a paper towel or wire rack
- 7. To make the tomato olive dip. add olive oil to a sauce pan and add the onions and garlic, red pepper flakes and cook for a few minutes.
- 8. add the tomato paste, anchovies, olives, canned tomatoes and capers and let cook about 20 minutes. Taste and add salt and pepper to taste.
- 9. add the parsley and some lemon juice to taste.
- 10. For the old bay aioli dip Combine all ingredients in a bowl and serve Super easy! Super delicious!
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