CRISPY FRIED CALAMARI RECIPE
Crispy, succulent calamari rings, coated in seasoned flour and quickly fried to crispy perfection. Budget 30 minutes to soak the calamari in milk. This helps tenderize them while taming their fish smell. It also allows the flour coating to better stick on the rings. Be sure to read the post for more tips!
Provided by Suzy Karadsheh
Categories Appetizer
Number Of Ingredients 11
Steps:
- Slice the calamari tubes into ¾-inch thick rings.
- In a medium bowl, stir 1 teaspoon Diamond Crystal kosher salt in ½ cup milk.
- Add the calamari rings to the milk mixture and refrigerate for 30 minutes.
- In a large bowl, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne (make sure the mixture is well combined).
- Prepare a large colander and set it on top of a large bowl. Using a pair of tongs, take a portion of the calamari rings (about ½ of them) shake off excess milk and toss the calamari in the flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander. Repeat with the rest of the calamari.
- Turn your oven on a low 150 degrees F. Prepare a large sheet pan and set a wire rack on top. Top the wire rack with paper towel.
- Heat 4 inches of grape seed oil in a small cooking pot (I used a 2.5 quart pot) to somewhere between 350 and 365 degrees F. To test your oil, drop one calamari ring, many bubbles will form around it and the calamari will begin to float.
- Once your oil is ready, using a pair of tongs, gently add some of the calamari in and fry for about 3 minutes or until golden brown. Remove the calamari from the oil and arrange it on the paper towel on top of your prepared wire rack. Immediately season with kosher salt, then transfer to your warm oven to keep warm while you work on the rest. Repeat until you have fried all the calamari.
- Transfer the fried calamari to a serving plate and finish with a squeeze of lemon juice!
Nutrition Facts : Calories 227.2 kcal, Carbohydrate 35.8 g, Protein 15.9 g, Fat 1.8 g, SaturatedFat 0.6 g, TransFat 0.1 g, Cholesterol 177.7 mg, Sodium 273.4 mg, Fiber 1.6 g, ServingSize 1 serving
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.
DRY FRIED CALAMARI
Provided by Alton Brown
Categories appetizer
Time 20m
Yield 4 appetizer servings
Number Of Ingredients 6
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 is one of my favorite recipes, simple to make and tastes delicious.
Provided by John Craig
Categories Appetizers and Snacks Seafood
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Check calamari for breaks and slice into 1/8- to 1/4-inch rings.
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Place 2 cups flour in a bowl. Whisk milk and eggs together in a separate bowl. Place remaining 4 cups flour, cornstarch, paprika, salt, pepper, and cayenne in a third bowl; mix thoroughly.
- Toss calamari rings in the plain flour. Move to the egg mixture and thoroughly coat. Move to the seasoned flour and coat fully. Move back to egg mixture if not thoroughly coated; coat with seasoned flour again.
- Submerge floured calamari in the hot oil until golden, 3 to 4 minutes per batch. Lift out with a slotted spoon, letting oil drip off. Drain on paper towels. Place calamari in a small bowl; check seasoning. Add parsley and lemon wedge for garnish.
Nutrition Facts : Calories 523.2 calories, Carbohydrate 79.8 g, Cholesterol 214.1 mg, Fat 11.6 g, Fiber 3.1 g, Protein 22.9 g, SaturatedFat 3.3 g, Sodium 488.2 mg, Sugar 3.3 g
DALMATIAN FRIED CALAMARI
This is a simple meal, easy to make. The only problem might be that when you fry the calamari oil will sprinkle around kitchen and can hurt you, so use some kind of protection.
Provided by nitko
Categories Squid
Time 50m
Yield 3 portions, 3 serving(s)
Number Of Ingredients 5
Steps:
- Clean calamari, remove guts and cut them across into 1 cm rounds. Also use "legs", the are very good. Do not salt them before frying or they will be hard. Salt them afterwards.
- Each round put into flour, remove surplus and fry them in very hot oil. Beware of the moment you put them in hot oil - since calamari contains water it will sprinkle, and it will sprinkle while frying.
- Do not put them too much in a pan and fry them not more than 4-5 minutes, they must remain soft, but with light brown flour crust.
- When calamaris are done, put them on to paper towel. It will soak surplus of oil. Now salt them.
- Cut lemon into 1/4 pieces and sparkle with juice. Serve with tartar sauce or "Nitko's calamari sauce".
Nutrition Facts : Calories 1771, Fat 153.4, SaturatedFat 23, Cholesterol 155.4, Sodium 1970.3, Carbohydrate 82.2, Fiber 4.4, Sugar 0.3, Protein 21.1
FRIED CALAMARI
You can make light and crispy calamari - the kind you get at clam shacks and Italian-American restaurants - without a deep fryer. Compared to frying fish or chicken, frying squid is a breeze thanks to its small size and quick cook time. To ensure success, soak the squid in milk to reduce fishiness and help the coating stick. A little baking powder and cornstarch in the coating keeps it airy and delicate. (Add paprika or black pepper for spice, or let the mild flavor shine through.) Then, to keep the squid from toughening, fry it hot and fast; just a couple of minutes will do it. Eat right away with a squeeze of lemon or marinara sauce.
Provided by Ali Slagle
Categories finger foods, appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the milk and 2 teaspoons salt. Cut the squid tubes 3/4-inch thick, then add to the milk mixture along with the tentacles. Let sit for 5 minutes or up to 1 hour. (Refrigerate if soaking for more than 15 minutes.)
- In a large bowl, stir together the flour, cornstarch, baking powder, and paprika or black pepper (if using). Use your hands to shake excess milk from the squid, then transfer to the flour mixture. Toss until well coated; you may need to open up the tubes to ensure their insides are coated in flour.
- In a large (12-inch) cast-iron skillet or Dutch oven over medium, heat ½ inch of oil to 375 degrees. Line a plate or sheet pan with paper towels. Add a handful of the squid to the oil and cook until golden brown, 1 to 3 minutes. Stir only after the coating seems to have set. (Any sooner and the coating could fall off.) Use a slotted spoon or tongs to transfer to the lined plate. Season with salt.
- Return the oil to 375 degrees, fish out any browned bits, and repeat with the rest of the squid in batches. Eat with a squeeze of lemon and/or dunked in marinara sauce.
FRIED CALAMARI
Make and share this Fried Calamari recipe from Food.com.
Provided by LILLIANCOOKS
Categories European
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 6 ingredients together.
- Add enough water to the flour mixture to make a slightly thick batter.
- Mix thoroughly.
- Dip the calamari rings into this batter then coat with plain (unseasoned) breadcrumbs.
- Then deep fry (in small batches) for 1-2 minutes at about 375*F. Serve with marinara sauce.
Nutrition Facts : Calories 306.4, Fat 3.5, SaturatedFat 0.8, Cholesterol 88.1, Sodium 603.1, Carbohydrate 52.4, Fiber 2.9, Sugar 3.4, Protein 14.8
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