FRIED CALAMARI
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
- Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
OVEN-FRIED FISH & CHIPS
Fish and chips are traditionally sold wrapped in paper to soak up excess grease. To cut the calories in half and reduce the fat, we coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes. Serve with coleslaw and malt vinegar or lemon wedges.
Provided by EatingWell Test Kitchen
Categories Healthy Fish Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Position racks in upper and lower third of oven; preheat to 425 degrees F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray.
- Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.
- Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealable plastic bag. Transfer to a shallow dish. Place flour, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in another shallow dish and egg whites in a third shallow dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray.
- Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes.
Nutrition Facts : Calories 322.6 calories, Carbohydrate 45.9 g, Cholesterol 53.3 mg, Fat 5.4 g, Fiber 3.3 g, Protein 22.9 g, SaturatedFat 0.5 g, Sodium 403.5 mg, Sugar 2.6 g
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 ROUILLE, CHERRY PEPPERS, AND LEMON
Rouille is synonymous with bouillabaisse, the Provençal seafood soup. The rust-red sauce is traditionally prepared by blending chiles, garlic, olive oil, and breadcrumbs. This easy, mayonnaise-based version is delicious with fried fish and seafood.
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Stir all ingredients in small bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Heat olive oil in heavy large skillet over medium-high heat. Add crushed red pepper; stir 30 seconds. Add cherry peppers (mixture may splatter); stir 30 seconds. Remove from heat. Stir in 1 teaspoon lemon juice. Season with salt and pepper.
- Add enough vegetable oil to another large skillet to come 1 inch up sides of pan. Heat oil to 375°F.
- Whisk cornmeal, flour, salt, and pepper in medium bowl to blend. Toss calamari rings and tentacles in flour mixture, shaking off excess. Working in batches, fry calamari in oil until brown and crisp, about 3 minutes. Using slotted spoon, transfer calamari to paper towels to drain. Sprinkle with salt. Transfer to large bowl.
- Rewarm cherry pepper mixture. Drizzle over calamari; toss to coat. Serve with rouille and lemon wedges.
STIR-FRIED CUKES AND PEPPERS
Too many cucumbers in your garden this year -- this is a delicious change from the usual use of garden cucumbers. Recipe source: local newspaper
Provided by ellie_
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a wok or skillet heat one tablespoon of oil over medium high heat. Add cucumbers and stir fry 2 minutes. Remove and set aside.
- Add1 more tablespoon of oil to wok and and stir fry green onions and pepper 3 minutes. Remove and set aside.
- Add 1 more tablespoon of oil to wok and stir fry tomatoes 1 minute.
- Return cucumbers, green onions and pepper to wok, along with the sesame seeds, mint, salt and pepper.
- Cover and cook for 1 minute.
Nutrition Facts : Calories 135.7, Fat 11.6, SaturatedFat 1.6, Sodium 8.2, Carbohydrate 8, Fiber 2.4, Sugar 4.1, Protein 1.9
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
Make and share this Salt and Pepper Calamari recipe from Food.com.
Provided by Wendys Kitchen
Categories Squid
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 150 degrees Celsius. (not sure why).
- Lightly dust calamari with flour shaking off any excess. Then dip in to the combined egg and milk.
- Combine breadcrumbs, sea salt and peppers in a shallow bowl, and coat calamari in this mixture.
- Transfer to a plate and place in the fridge for 20 minutes.
- Heat oil in saucepan and deep-fry calamari in batches until golden brown. Drain on paper towels.
- Serve with some sweet chilli sauce.
Nutrition Facts : Calories 426.1, Fat 6.8, SaturatedFat 1.9, Cholesterol 346.3, Sodium 1658.3, Carbohydrate 57.8, Fiber 3.2, Sugar 3.7, Protein 30.8
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