Filipino Style Fried Calamares Recipes

CRISPY FRIED CALAMARI

Steps:

• Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard.
• With a knife, cut the head and the ink sack from the tentacles. Set aside the tentacles. Peel the spotted outer membrane from the squid and discard.
• Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Drain well and pat dry.
• Cut the body into rings by slicing vertically or keep them whole depending on size.
• In a bowl, place milk and cleaned squid. Marinate in the refrigerator for at least 30 minutes or up to 4 hours. Drain squid and discard milk.
• In another bowl, combine flour and cornstarch. Stir to combine.
• Toss the squid in the flour mixture to fully coat.
• In a wide pan or wok over medium heat, heat about 3-inches deep oil to 350 F. Add coated squid in batches and deep-fry, turning as needed, for about 1 to 3 minutes or until crisp and golden.
• With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet.
• Season with garlic powder, salt, and pepper to taste. Serve immediately with lemon wedges or spicy vinegar.

FILIPINO STYLE FRIED CALAMARES

Steps:

• Clean the Squid, remove the head, ink sacs and tentacles discarded, outer purple skin peeled off and do not cut squid open.
• Slice squid into ½ inch rings. Marinate in lime juice for about 25 minutes.
• beat eggs.
• Dip squid rings in eggs, then dredge in flour.
• Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough.
• Remove squid rings from the wok and drain on paper towels. Season with salt and pepper.
• Serve with Mayonnaise as an appetizer.

FRIED CALAMARI

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.