Best Crunchy Calamari With Ancho Chile Glaze Recipes

Crispy Squid with Garlic, Chile, and Basil image

Provided by Alex Guarnaschelli

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 eggs, lightly beaten
2 cups toasted bread crumbs
Kosher salt and freshly ground black pepper
1 pound small squid, cleaned, bodies cut into thin rounds, tentacles intact
1/2 teaspoon chile oil
2 cloves garlic, peeled and minced
3 yellow inner stalks celery, washed and sliced
1/2 lemon, halved lengthwise and sliced into thin half moons
1 quart frying oil
1/2 cup fresh basil leaves, stemmed, washed, dried and torn

Steps:

The lightly beaten eggs should be in one medium bowl and the bread crumbs in another. Season both the eggs and the bread crumbs with salt and pepper. Take the squid rings and tentacles and coat them with the egg. Remove and allow any excess egg to drip off, and then roll the pieces in the bread crumbs. Place them in a single layer on a baking sheet and refrigerate.
In a medium-size saute pan, heat the chile oil lightly. Add the garlic and season with salt and pepper. Take care not to brown the garlic but instead sweat it so that the liquid emerges and it becomes translucent. Add the sliced celery and stir to coat everything evenly. Cook for 1 minute. Stir in the lemon slices and set aside to cool.
Pour the oil into a heavy-bottomed pot (or alternatively, a deep fryer). Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature. Line a baking sheet with a kitchen towel to drain the squid once they are cooked.
When ready to serve, drop the squid, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon, about 3 to 5 minutes. Drain them on the lined baking sheet. Season immediately with salt and toss with the basil leaves. Serve the garlic sauce on the side or drizzle over top. Serve immediately.

Fried Calamari with Spicy Anchovy Mayonnaise image

Provided by Food Network

Categories appetizer

Yield 2 servings

Number Of Ingredients 10

3/4 cup jarred mayonnaise
4 to 5 anchovy fillets
2 tablespoons lemon juice
1 tablespoon finely chopped parsley
1/2 teaspoon cayenne
1 pound fresh, clean squid
4 cups light olive oil or vegetable oil
1 cup all purpose flour
1 cup graham cracker crumbs
1 teaspoon kosher salt

Steps:

In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley and cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.
Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter, heat the oil to 360 degrees.
In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 of the squid in the flour mixture to coat evenly. Shake the squid in a mesh strainer to shed extra coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
The cooked squid can be kept warm in a low oven while you continue. Check your oil temperature and repeat with remaining calamari. Serve hot with chilled anchovy mayonnaise.

Fried Calamari image

Provided by Ali Slagle

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 9

1 cup whole milk or buttermilk
Kosher salt (Diamond Crystal)
1 pound squid tubes and tentacles, cleaned, rinsed and patted very dry
1 1/2 cups all-purpose flour
1/3 cup cornstarch
2 tablespoons baking powder
2 teaspoons paprika or black pepper (optional)
Neutral oil, such as canola or vegetable, for shallow frying
Lemon wedges and/or warmed marinara sauce, for serving

Steps:

In a medium bowl, stir together the milk and 2 teaspoons salt. Cut the squid tubes 3/4-inch thick, then add to the milk mixture along with the tentacles. Let sit for 5 minutes or up to 1 hour. (Refrigerate if soaking for more than 15 minutes.)
In a large bowl, stir together the flour, cornstarch, baking powder, and paprika or black pepper (if using). Use your hands to shake excess milk from the squid, then transfer to the flour mixture. Toss until well coated; you may need to open up the tubes to ensure their insides are coated in flour.
In a large (12-inch) cast-iron skillet or Dutch oven over medium, heat ½ inch of oil to 375 degrees. Line a plate or sheet pan with paper towels. Add a handful of the squid to the oil and cook until golden brown, 1 to 3 minutes. Stir only after the coating seems to have set. (Any sooner and the coating could fall off.) Use a slotted spoon or tongs to transfer to the lined plate. Season with salt.
Return the oil to 375 degrees, fish out any browned bits, and repeat with the rest of the squid in batches. Eat with a squeeze of lemon and/or dunked in marinara sauce.