French Fried Squid Recipes

FLASH FRIED SQUID

Steps:

• Prepare gremolata: In a small bowl, combine the parsley, horseradish, and lemon zest; set aside.
• In a medium bowl, combine the flour, paprika, salt, pepper, and cayenne; set aside.
• To cook the squid, heat 2 inches of oil to 375 degrees in a straight-sided pot. Be sure not to fill your pot more than halfway up the side with oil, because it will foam during frying.
• Pat the squid dry, and toss in the seasoned flour mixture to coat. Let stand 1 minute. Shake the floured squid in a sieve to remove any excess flour. Fry in batches, without crowding, until golden brown, 1 to 1 1/2 minutes. Drain the squid on paper towels. (Frying a batch of squid will bring the temperature of the oil down. Be sure to reheat the oil in between batches and check the temperature again with a deep-fry thermometer before adding more squid.)
• Season squid with salt and pepper. Sprinkle the gremolata over squid. Serve immediately with aioli and lemon wedges.

FRITURE DE CALMAR (FRENCH-FRIED SQUID)

Steps:

• Cut squid bodies into half-inch rounds and the tentacles into bite-size pieces. There should be about three cups.
• Put the squid in a bowl. Pour the milk over the squid.
• Put the flour in a flat dish and add salt and pepper. Blend well. Drain squid lightly and add to flour. Dredge thoroughly, shaking off excess flour.
• Pour oil - about an inch deep -into a heavy skillet. Heat the oil until it is quite hot but not smoking (375 degrees). Add the squid pieces, a few at a time, to the skillet without crowding. Cook until crisp and lightly golden, about two minutes for each batch. Remove squid pieces and drain on paper toweling. Continue cooking in batches until all the pieces are cooked. Serve sprinkled with lemon juice.

CAYENNE-SPICED FRIED SQUID

Steps:

• In a medium bowl, combine squid pieces and egg white, mixing gently but thoroughly. Sift together flour and cayenne. Drain squid.
• Heat oil to 360 degrees.
• Working in batches, drop a handful of squid into seasoned flour and toss to coat evenly. Lift out of flour, shake to remove excess, and drop carefully into hot oil. Cook briefly until golden, about 1 to 2 minutes. Remove squid from oil with slotted spoon and drain on paper towels. Repeat with remaining squid until all are cooked. Sprinkle with salt and serve with lime wedges

FRENCH-FRIED SQUID

Steps:

• Cut the squid bodies into very thin rounds, about 1/8 inch thick. Slice the tentacles into bite-size pieces.
• Put all of the pieces into a mixing bowl. Pour in the buttermilk and blend well
• Put the flour into 2 large flat baking dishes; add an equal amount of pepper to each and blend well.
• Drain the squid and distribute the pieces evenly in the two baking dishes. Mix well, shaking off any excess flour.
• Heat the oil to 360 degrees in a deep fryer. Drop the squid pieces into the oil, a few at a time, without crowding them. Fry and stir until crisp and lightly golden, about 1 minute for each batch. Remove the squid pieces and drain on paper towels. Keep warm. Continue cooking in batches until all the pieces are done.
• Serve the squid with a sprinkling of salt, lemon wedges and the mayonnaise.

CRUNCHY CORNMEAL-FRIED SQUID

Steps:

• Drain any remaining liquid from squid. In a large bowl, combine flour, cornmeal and pepper. Heat oil to 360 degrees. Working in batches, drop a handful of squid into flour mixture and toss to coat evenly. Lift out of flour, shake to remove excess, and drop carefully into hot oil. Cook briefly until golden, about 1 to 2 minutes. Remove squid from oil with slotted spoon and drain on paper towels. Repeat with remaining squid until all are fried. Serve warm with chipotle mustard dipping sauce.

FRIED SQUID WITH AïOLI

Steps:

• Make aïoli:
• In a small bowl stir together mayonnaise, sour cream, lemon juice, parsley, and garlic until combined well and season with salt and pepper. Aïoli may be made 2 days ahead and chilled, covered.
• In a food processor pulse crackers with flour, salt, and sugar until finely ground and transfer to a bowl.
• Cut flaps from squid sacs if attached. Cut flaps into 1/4-inch-thick rings. Pat squid dry with paper towels and season with salt and pepper.
• In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, toss squid in flour mixture to coat, shaking off excess. Fry squid in small batches, turning it, until golden and crisp, about 1 minute, transferring with a slotted spoon to paper towels to drain. Make sure oil returns to 375°F between batches.
• Serve squid with aïoli and lemon wedges.

GREEK FRIED SQUID IN PARSLEY AND LEMON BATTER KALAMARAKIA

Steps:

• Rinse the cleaned squid and pat very dry. Mix the flour, parsley, zest, salt, and cayenne together in a large bowl. Add the squid and toss to coat well.
• Pour oil to a depth of 1/2 inch into a large skillet and heat over medium high heat until hot. Place as much squid in the pan as will fit in one uncrowded layer and fry until beginning to turn golden, about 30 seconds. Turn and fry on the other side until golden all over, about 30 seconds more. Transfer to paper towels to drain, and repeat until all the squid are fried, adding more oil and reheating to the smoking point as necessary.
• Mound on a platter or individual plates, garnish with the lemon wedges, and serve right away. Serves 6.
• Adventures In Greek Cooking.

PERFECT CALAMARI - SALT SQUID

Steps:

• As with most seafood, first take it back to where it was born, rinse it in cold salty ice water. (sea salt only) This will revive it.
• Cut up calamari into 1/2 inch circle strips.
• Be careful to get the little plastic looking particles out that can be found naturally in squid.
• Mix Rice Flour in a bowl with fresh ground Pink Himalayan Sea Salt and fresh ground Pepper Medley. Be careful to not get the mix too salty.
• Get the grinders that you grind yourself.
• Dip squid into the rice flour mix to get them well coated. Make sure to get the inside too.
• 1:30-2:00 min frying time maximum at about 350-400 degrees in grape seed oil. Only fry small handfuls of calamari at a time.
• The grape seed oil has a really high smoke point and won't burn, it also won't change the flavor of your seafood.
• Set the temp on a little home deep fryer to 400.
• Use a thermometer to wait until you have perfect temperature.
• To make the pink spicy sauce:.
• mix mayonnaise and hot chili garlic sauce vietnamese style together to make the pink creamy chili dip. equal ratios is usually good or add more spicy chili if you like it hot!
• Bam! get ready for a mouthgasm!