BEER-BATTERED CALAMARI WITH GARLIC-LEMON MAYONNAISE
Make pub-worthy, beer-battered calamari right at home. You can also substitute the squid with shrimp, fish or veggies.
Provided by By Paula Kittelson
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.
- Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
- In food processor, place mayonnaise, 1 garlic clove and the lemon juice. Cover; process until garlic is chopped and mixture is blended. Transfer to small bowl; season with salt and black pepper. Stir in basil. Cover; refrigerate until serving time.
- In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
- Serve calamari hot with Garlic-Lemon Mayonnaise.
Nutrition Facts : Calories 780, Carbohydrate 53 g, Cholesterol 260 mg, Fat 10, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 0 g, TransFat 0 g
DEEP FRIED CALAMARI WITH GARLIC AND LEMON MAYONNAISE
Homemade crispy calamari is quick, easy and definitely worth the effort. Dip into creamy garlicky mayonnaise.
Provided by Jo Pratt
Categories Main course
Yield Serves 6-8 as a snack
Number Of Ingredients 10
Steps:
- For the mayonnaise, mix all the ingredients together and set aside.
- For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute.
- While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag.
- Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise.
FRIED SQUID WITH AIOLI
How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.
Provided by Jeremiah Stone
Categories Bon Appétit Appetizer Squid Fry Deep-Fry Mayonnaise Wheat/Gluten-Free Hominy/Cornmeal/Masa Garlic Seafood Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 16
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.
CALAMARI FRITTI
Provided by Tyler Florence
Categories appetizer
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 11
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 RINGS WITH GREEN CHILI MAYONNAISE
Provided by Florence Fabricant
Categories sauces and gravies, appetizer
Time 50m
Yield 8 servings as an appetizer
Number Of Ingredients 20
Steps:
- Lightly toast the garlic by spearing it on a fork and holding it over a flame. Place in a food processor, along with the egg yolks, cilantro, vinegar and lime juice. Process until smoothly pureed. With the machine running, slowly add the olive oil. Add the green chilies, and puree again. Season to taste with salt. Place the mayonnaise, covered, in the refrigerator until ready to use.
- Beat the eggs into the milk. Place the squid rings in this mixture. Stir to coat.
- Combine flour, cornstarch, cumin, canela or cinnamon, coriander, chili powder and sea salt in a bowl.
- Heat the peanut oil for deep frying to 350 degrees.
- Dip the squid rings into the seasoned flour, and fry until nut-brown. Do not crowd the rings in the pan. Drain briefly on absorbent paper. Serve with the lime wedges and the chili mayonnaise on the side, to be used as a dip.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 27 grams, Carbohydrate 28 grams, Fat 34 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 499 milligrams, Sugar 2 grams, TransFat 0 grams
GARLIC CALAMARI TAGLIERINI
I love light sauces over pasta and came up with this one with squid to go over taglierini. I usually have on hand either fish or clam base and would substitute a broth for water. This goes good with a loaf of Italian bread for dipping into the sauce.
Provided by James
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a saucepan over medium heat. Stir in celery, shallot, and garlic, and cook and stir until lightly browned, 7 to 10 minutes. Blend in water, wine, lemon juice, sauce mix, and basil pesto. Bring to a boil. Reduce heat and let simmer, stirring occasionally, for 10 minutes.
- Stir calamari, frozen peas, and capers into the sauce. Continue to simmer until squid is opaque, checking frequently to avoid overcooking, about 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook taglierini pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 6 to 9 minutes. Drain.
- Season calamari mixture with salt and pepper. Serve over cooked pasta.
Nutrition Facts : Calories 698.1 calories, Carbohydrate 101.6 g, Cholesterol 147 mg, Fat 16.5 g, Fiber 5 g, Protein 28.5 g, SaturatedFat 4 g, Sodium 891.9 mg, Sugar 5.2 g
CALAMARI FRITTI WITH CREAMY PONZU DIPPING SAUCE
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
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 FRITTI
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
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
CALAMARI FRITTO
Adapted from Roadfood.com. The original recipe called for four times as much of the dry ingredients. I had more than enough by reducing the quantities as indicated here, but you may need more to coat the calamari. The confectioners' sugar adds a subtle sweetness.
Provided by iris5555
Categories Squid
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the flour, sugar, salt and pepper in a bowl.
- Dip the calamari strips in the milk.
- Dust the strips with the seasoned flour. (I put the calamari in a zip lock bag with the flour and gave them a good shake to coat.)
- Fill a heavy sauce pan with vegetable oil to about 4 inches up from the bottom. Heat the oil on the stove to 350 degrees, keeping a thermometer in the oil to prevent overheating. (A deep fat fryer is easier.).
- Fry the calamari 2-3 minutes. Don't overcook or you'll have chewy and tough calamari.
- Drain on absorbent paper. Sprinkle with seasoned salt and serve immediately.
Nutrition Facts : Calories 203.5, Fat 3.1, SaturatedFat 1.6, Cholesterol 96.6, Sodium 192.6, Carbohydrate 31.9, Fiber 0.9, Sugar 4, Protein 11.1
CRISPY FRIED CALAMARI & AïOLI
Transport yourself to a seaside taverna with Mediterranean-inspired deep-fried squid rings and garlicky aïoli. Cooking this is easier than you think
Provided by Esther Clark
Categories Starter
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
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