Calamari With Pepper Dip Recipes

SALT AND PEPPER CALAMARI

Steps:

• For the calamari: In a large heavy-bottomed skillet, heat the canola oil over medium-high heat to 360 degrees F.
• In a large bowl, stir together the cornstarch and flour with a generous amount of salt and pepper. Toss the squid in the cornstarch, being sure to completely coat.
• Working in batches, lift the squid from the cornstarch, shaking to remove any excess, and carefully place in the oil. Fry until lightly golden and crisp, 3 to 4 minutes. Remove from the oil and drain on a baking sheet lined with a brown paper bag. Repeat with the remaining squid.
• For the dipping sauce: Combine the soy sauce, chili sauce, lime juice, garlic, scallions and ginger in a small bowl. Stir together and serve with the calamari.

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.

FRIED CALAMARI WITH TWO DIPPING SAUCES

Steps:

• 1. in a bowl add the buttermilk, sriracha, and calamari and let soak for up to 4 hours in the fridge
• 2. in a bowl combine the flour, salt, pepper, cayenne pepper, paprika and mix together.
• 3. In another bowl beat the eggs
• 4. get your deep fryer to 375 or a pan of oil
• 5. remove the calamari from the buttermilk.
• 6. dip the calamari in the egg and then into the flour mixture and shake off extra. Add the coated calamari to the oil and cook until golden brown. Remove and place on a paper towel or wire rack
• 7. To make the tomato olive dip. add olive oil to a sauce pan and add the onions and garlic, red pepper flakes and cook for a few minutes.
• 8. add the tomato paste, anchovies, olives, canned tomatoes and capers and let cook about 20 minutes. Taste and add salt and pepper to taste.
• 9. add the parsley and some lemon juice to taste.
• 10. For the old bay aioli dip Combine all ingredients in a bowl and serve Super easy! Super delicious!

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.

FRIED CALAMARI W/GARLIC MAYONNAISE DIPPING SAUCE

Steps:

• 1. Wash calamari and dry well with paper towels.
• 2. Whisk egg whites, cornstarch, grated garlic, salt and pepper until foamy.
• 3. Dip calamari into mixture, shake off excess and dip and coat with panko bread crumbs. Sit in frig for about 20 minutes.
• 4. Heat oil to 350 degrees in small skillet or use deep fryer. Fry calamari until golden (about 1 minutes), drain on paper towels and sprinkle with a little more salt. Can keep warm in 180 degree oven on a rack with door ajar until ready to add to Toss.
• 5. For Calamari Toss, saute pepper flakes and chopped garlic in a little oil for just a little bit(30 seconds). Don't burn garlic. Add sliced celery and saute about 1 minute. Add lemon (sliced moons) at end and saute for about 20 seconds and remove from heat. Toss with finished calamari.
• 6. For dipping sauce - Combine mayo, grated garlic, Italian parsley and lemon juice. Place on a small bowl to the side of the calamari.
• 7. Finish with a little lemon zest over the top - OPTIONAL.

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.