Crunchy Cornmeal Fried Squid Recipes

DRY FRIED CALAMARI

Dry Fried Calamari image

Provided by Alton Brown

Time 20m

Yield 4 appetizer servings

Number Of Ingredients 6

Ingredients

2 quarts peanut oil
1 pound squid, tubes and tentacles
1/2 cup all-purpose flour
1/2 cup plain cornmeal
Kosher salt
Freshly ground black pepper

Steps:

Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F.
Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside.
Place the flour and the cornmeal into a medium mixing bowl and stir to combine. In small handfuls, dredge the squid in the flour and cornmeal mixture and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375 degrees F. Serve immediately.

FRIED CALAMARI

Fried Calamari image

Make and share this Fried Calamari recipe from Food.com.

Provided by canarygirl

Categories Squid

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb cleaned calamari, cut into rings
1/4 cup cornmeal or 1/4 cup cornstarch
2 eggs, slightly beaten
2 cloves garlic, mashed
1 cup breadcrumbs (I like garlic and parsley flavored)
salt
oil (for frying)

Steps:

First, coat the calamari rings in corn meal, shaking them out to get rid of any excess.
Then dip them into a mixture of the eggs and garlic.
Lastly, dip them into the bread crumbs mixed with salt, coating them well, and shaking off any excess.
Up to this point may be done in advance, and the calamari rings refrigerated for a couple of hours, until you are ready to fry.
Meanwhile, heat the oil (the secret to crispy calamari is hot, hot oil, just below the smoking point.) Fry the rings (in batches) about 1 minute, or until they are golden.
Remove and drain on paper towels.
If you have a deep fryer it's best, but otherwise, make sure the oil is deep enough to cover the calamari.
Serve immediately with lemon wedges, garlic mayo, and marinara sauce.

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