Calamari Fritti With Creamy Ponzu Dipping Sauce Recipes

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CALAMARI IN A CREAMY WHITE WINE SAUCE



Calamari in a Creamy White Wine Sauce image

This dish looks like you slaved over it and has such a rich taste that you don't need any sides. It is a creamy spicy calamari in white wine sauce over pasta. Dinner for two but easily doubled. Serve with the rest of the wine!

Provided by NUKA1

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 2

Number Of Ingredients 12

½ pound linguine pasta
2 tablespoons olive oil
3 cloves garlic, crushed
8 ounces squid, cleaned and cut into rings and tentacles
¾ cup white wine
3 cherry peppers, thinly sliced
2 tablespoons cornstarch
1 cup cream
crushed red pepper flakes to taste
salt and pepper to taste
½ cup shredded fresh basil
¼ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
  • Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 1229.5 calories, Carbohydrate 104.3 g, Cholesterol 417.3 mg, Fat 67.2 g, Fiber 4.8 g, Protein 38.9 g, SaturatedFat 32.5 g, Sodium 306 mg, Sugar 6.9 g

CALAMARI FRITTI



Calamari Fritti image

Provided by Tyler Florence

Categories     appetizer

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound whole squid, cleaned
1 cup milk
1 large egg
6 fresh basil leaves, chopped
Canola oil, for frying
2 cups all-purpose flour
2 teaspoons paprika
Sea salt and freshly ground black pepper
Lemon wedges, for serving
Smoked jalapeno aioli, for dipping, recipe follows
Tomato-basil sauce, for dipping, recipe follows

Steps:

  • Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.
  • Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Drain on paper towels and salt, to taste. Using a slotted spoon, transfer the fried calamari to paper towels to drain. Serve immediately with lemon wedges and dipping sauces.
  • Smoked Jalapeno Aioli:
  • 1 cup mayonnaise
  • 1 to 2 canned chipotle chile in adobo
  • 1 garlic clove, coarsely chopped
  • 1/2 lemon, juiced
  • 1 tablespoon chopped flat-leaf parsley
  • Pinch salt
  • Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.
  • Yield: 1 cup
  • Tomato-Basil Sauce:
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 4 fresh basil leaves, hand-torn
  • 1 (16-ounce) can crushed tomatoes
  • Pinch sugar
  • Kosher salt and freshly ground black pepper
  • Coat a saucepan with 2 tablespoons of the oil and warm over medium heat. Add the garlic and basil; cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Stir in the remaining olive oil. Serve as a dipping sauce with fried calamari.
  • Yield: 2 cups

CALAMARI FRITTI WITH CREAMY PONZU DIPPING SAUCE



Calamari Fritti with Creamy Ponzu Dipping Sauce image

Categories     Citrus     Fish     Ginger     Herb     Appetizer     Fry     Quick & Easy     Squid     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Vegetable oil (for frying)
6 tablespoons mayonnaise
2 tablespoons ponzu
1 1/2 tablespoons chopped fresh cilantro
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons fresh lime juice
3 pinches (or more) of cayenne pepper
1 pound cleaned calamari, thawed if frozen, bodies cut crosswise into 1/4-inch-thick rings, tentacles left whole
1/2 cup all purpose flour

Steps:

  • Pour enough oil into heavy large skillet to reach depth of 2 inches. Heat oil to 375°F. Whisk mayonnaise and next 5 ingredients in small bowl for dipping sauce. Chill.
  • Sprinkle calamari with salt and pepper. Place flour in medium bowl. Working in batches, toss calamari rings and tentacles in flour to coat, then fry in oil until golden and crisp, turning occasionally, about 1 minute. Using slotted spoon, transfer calamari to paper towels to drain. Sprinkle with salt; serve immediately with dipping sauce.

CALAMARI FRIES WITH HOMEMADE COCKTAIL SAUCE AND PONZU MAYO



Calamari Fries with Homemade Cocktail Sauce and Ponzu Mayo image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 22

Canola oil, for frying
1 pound fresh squid, cleaned
1 cup all-purpose flour
Sea salt
Freshly cracked pepper
4 eggs, beaten
1 cup panko breadcrumbs
Lemon wedges, for serving
Homemade Cocktail Sauce, for serving, recipe follows
Ponzu Mayo, for serving, recipe follows
1 cup ketchup
1 tablespoon freshly grated horseradish
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon lemon zest
1 teaspoon Worcestershire sauce
Juice of 1 lemon
Freshly cracked black pepper
3/4 cup mayonnaise
3 tablespoons Asian chili sauce
2 tablespoons ponzu
1 clove garlic, minced

Steps:

  • Heat canola oil to 360 degrees F in a pot.
  • Slice the squid against the grain into strips. Mix the flour with some sea salt and black pepper and pour out onto a plate. Dredge the squid first in the flour, then in the eggs, and then in the breadcrumbs. Fry until golden and crispy, 20 seconds. Drain on a wire rack.
  • Place the calamari fries in a glass and garnish with lemon wedges. Serve with the Homemade Cocktail Sauce and Ponzu Mayo in shot glasses.
  • Mix the ketchup, horseradish, paprika, cayenne, lemon zest, Worcestershire and lemon juice in a bowl, and season with black pepper.
  • Mix together the mayonnaise, chili sauce, ponzu and garlic in a bowl.

CRISPY CALAMARI WITH PICKLED JALAPENO DIPPING SAUCE



Crispy Calamari with Pickled Jalapeno Dipping Sauce image

Provided by Claire Robinson

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

1/4 cup chopped pickled jalapenos, liquid reserved
1/2 cup mayonnaise
Kosher salt and freshly cracked black pepper
1 pound cleaned calamari, preferably small
6 to 7 cups vegetable oil
1 cup panko breadcrumbs

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 FRITTI



Calamari Fritti image

I LOVE fried calamari! This is a very light beer batter, so you can actually enjoy the flavor of the seafood. Word to the wise: COVERED deep-frying works best here! I serve these with my Brown Sugar-Lemon Cocktail Sauce or Creamy Wasabi-Mustard Seafood Sauce.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 1/2 lbs squid, cleaned and cut into 1 inch rings
1/2 cup flour
1 egg
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
6 ounces bottles beer
2 cups vegetable oil (for frying)

Steps:

  • Combine flour, egg, beer, onion powder, garlic powder, garlic salt and pepper.
  • Dip 4 to 5 squid rings into batter to coat.
  • Deep fry in hot oil (about 350 degrees F on a candy/fryer thermometer) until tender and golden brown, generally no more than 45 seconds to 1 minute.
  • Don't overcrowd or they will take longer to brown and squid will become tough.
  • Remove squid with slotted spoon on drain on paper towel.
  • Serve with a dipping sauce if you like, or drench in freshly squeezed lemon!

Nutrition Facts : Calories 1622.3, Fat 150.3, SaturatedFat 20.2, Cholesterol 598.9, Sodium 126.3, Carbohydrate 25.8, Fiber 0.7, Sugar 0.4, Protein 40

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