Calamari With Hot Peppers Recipes

SALT AND PEPPER CALAMARI

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.

CALAMARI WITH HOT PEPPERS

Steps:

• Slice your squid into ¼" rings. Place onto a rimmed baking sheet lined with paper towel and cover with additional paper towel. Place in fridge for 1 hour to dry.
• Preheat your oil to 365ºF
• In a large bowl, mix together the ingredients for the breading (cornstarch, flour, cornmeal, salt, and pepper) and set aside. Pour the buttermilk into a medium bowl.
• Place the butter into a large frying pan and melt over medium heat. Add the garlic, and simmer over medium/low heat for about five minutes. Don't let the garlic brown, you just want it to soften and flavor the butter. Add the pepper slices and cook for two minutes over medium/high. Turn down to low to keep warm.
• Add the dried squid rings and the jalapenos (if using) to the buttermilk. Make sure all the pieces are well coated.
• Working in batches (this amount should take two), use a large slotted spoon or strainer to transfer half of the squid to the flour mixture, making sure to drain off as much buttermilk as possible first. Use your hands to gently toss the squid in the flour, ensuring every piece is covered and none are sticking together.
• Gently shake off the excess flour and carefully place into the hot oil. Fry until golden brown, usually around 50 seconds. Your best bet is to fry one or two pieces first, until you get the timing right. These cook very quickly, and if overcooked become extremely rubbery. Transfer the cooked calamari to a paper towel lined cooling rack set over a rimmed baking sheet. Let the oil come back up to temperature, then repeat with remaining batch(s).
• When all the calamari has been fried turn the butter and pepper mixture back up to high. Add the calamari and give it two quick tosses to lightly coat (no more than that), then pour the mixture onto a plate to serve immediately.

OVEN-FRIED FISH & CHIPS

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.

CALAMARI, TOMATO AND BELL PEPPER SAUTE WITH ANCHOVIES AND CAPERS

Steps:

• In a large skillet set over moderate heat, heat the oil until it is hot. Add the shallots and cook them, stirring, 2 minutes. Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes. Add the squid and cook, stirring for 1 to 2 minutes, or until it is white. Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer the pasta to a serving dish, add the sauce and toss to combine.

SALT AND PEPPER CALAMARI

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.

SPICY AND GREASY RHODE ISLAND CALAMARI

Steps:

• Working Ahead:
• The squid can be cleaned (if necessary) and cut in the morning, then covered and refrigerated. The fry mix can also be made early in the day.
• Cut squid bodies into 1/2″ rings and put in a colander set over a bowl; add whole tentacles. Cover and refrigerate until ready to use (up to 6 hours).
• Fry Mix:
• Combine cornstarch, flour, cornmeal, salt, and both peppers in a large bowl and whisk well. Refrigerate if not using within an hour or two to prevent humidity from changing the mixture.
• Line a baking sheet with paper towels. Heat 3" of oil in a 4-quart Dutch oven over medium heat (or in a deep fryer) until it registers 360° on a deep-fry thermometer.
• While oil is heating, pour buttermilk into a large bowl and drop squid into it. Stir with a Chinese wire-mesh skimmer to coat, then lift about half of squid pieces from buttermilk, allowing excess buttermilk to drip back into bowl, and drop pieces into the dry mix. Rinse and dry the wire skimmer. Toss pieces to coat evenly with the mix, then lift them out with skimmer, gently shake off excess fry mix, and transfer to a plate. Bread remaining squid. Rinse and dry skimmer.
• Heat a 10″-12″sauté pan over medium heat and add butter. Once it melts, add garlic and sauté until golden. Add drained cherry peppers and toss to combine. Turn heat down to low while you fry squid.
• When the oil is hot, carefully drop half the squid pieces into oil. If any of the pieces stick to the bottom of the pot, loosen with tongs. Turn squid occasionally to cook evenly; it will only take about 1 1/2 minutes until they are crisp and golden.
• Fry remaining squid and drain.
• Add all of fried squid to the hot pan with the garlic and sliced peppers, sprinkle with chopped parsley, and quickly and gently toss (only twice). Divide among 4 small plates and serve immediately.

RHODE ISLAND SQUID RINGS WITH CHERRY PEPPERS AND GARLIC

Steps:

• If using fresh squid, gently pull off the head and tentacles from the body sac. Cut off the tentacles above the eyes. Reach into the body sac and pull out and discard the quill-shaped plastic-like bone. Peel off the skin from the body sac. Cut body sac into rings. Tentacles can also be used.
• Mix flour, garlic powder and pepper in a plastic bag. Rinse sliced squid, then pat off excess moisture. Shake in the bag with flour.
• Add about 1/4 -inch of corn oil to a heavy skillet and heat over medium-high heat until very hot. Squid will stick if oil isn't hot enough.
• Add some of the squid, without crowding. (You'll probably have to cook in two batches.) Cook until crisp and brown, turning once. Drain squid on paper towels.
• Finish the second batch (heat more oil if needed) and drain.
• To skillet, add chopped garlic and saute quickly. Add some sliced hot cherry peppers and a tablespoon of their juice. Heat, then add the squid; heat through, then serve.

CALAMARI WITH PEPPER DIP

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.

FRIED CALAMARI WITH ROUILLE, CHERRY PEPPERS, AND LEMON

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.

CALAMARI

Steps:

• Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
• In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
• Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.