FRIED CALAMARI WITH SPICY ANCHOVY MAYONNAISE
The unusual idea of using graham cracker crumbs to flavor calamari came to Danny accidentally while enjoying a quick bite one afternoon at a San Francisco bar. He was with the cafe's first chef, Ali Barker, and while munching on some tender calamari tentacles, asked why they tasted so good. Barker answered: "I think it's cardamom. You know, the spice that tastes like graham crackers." The bar's chef revealed that he had used "nothing but flour, salt and pepper." Even though the two had mis-guessed the ingredients, the idea still sounded intriguing, and they experimented with a mixture of graham cracker crumbs and flour. The results were fantastic. The sugar in the crumbs caramelizes while the calamari are frying, allowing them to reach a perfect golden brown long before they've become overcooked and rubbery. Lastly, the sweet contrast with the spicy, salty dip is addictive. If you clean the calamari yourself, separate the tentacles from the body. Remove the ink sac and cartilage from inside the head, and under cold running water, peel the dark skin from the body. Rinse well.
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a food processor, combine the egg, anchovies, lemon juice, parsley, and cayenne. Blend until smooth. With the motor running, slowly add the oil to make a mayonnaise. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.
- Cut the calamari into 1/4-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
- Pour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, about 8 inches in diameter. To prevent the oil from bubbling over when frying the calamari, the pan should be no more than 1/3 full. Heat the oil to 360 degrees F on a deep fat thermometer. (to check the temperature without a thermometer , drop a small piece of bread the size of a crouton into the oil. It should float to the surface immediately and brown lightly in about 45 seconds.)
- Combine the flour and graham cracker crumbs in a bowl. Divide the calamari into 2 or 3 batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake the calamari in a mesh strainer to shed excess coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with salt. The cooked calamari can be kept warm in a low oven while you continue. Check your oil temperature (360 degrees F) and repeat with the remaining calamari. Serve hot with the chilled anchovy mayonnaise.
FRIED ANCHOVIES WITH SALBIXTADA SAUCE
Provided by Jose Garces
Yield Makes 2 servings
Number Of Ingredients 16
Steps:
- In food processor, finely grind almonds. Add garlic, tomatoes, vinegar, pepper flakes, and salt, and purée until paste forms, scraping down sides occasionally. Add parsley and with motor running, slowly add oil.
- In large bowl, mix together flour, salt, and pepper. In 4-quart deep, heavy pot over high heat, heat 2 inches oil until deep-fat thermometer registers 350°F.
- Dredge half of anchovies in flour mixture, tossing to coat well. Transfer to sieve and shake to remove excess flour. Fry, stirring frequently to separate, until golden, about 3 minutes, then transfer with slotted spoon to paper towels to drain. Repeat with remaining anchovies, returning oil to 350°F between batches.
- In small nonstick skillet over moderate heat, melt butter. Crack egg into pan and cook until white is firm and opaque, but yolk is still runny, 2 to 3 minutes. Transfer with slotted spatula to paper towels to drain. Keep warm.
- Arrange anchovies on platter and sprinkle with lemon juice. Top with fried egg and serve with Salbixtada sauce alongside.
PAN-FRIED ANCHOVIES
Fresh anchovies and sardines are widely available throughout southern Europe and make a quick, inexpensive appetizer or lunch. In the United States, they can be bought filleted or simply cleaned and left whole.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 5
Steps:
- Rinse fish and shake lightly to dry slightly, leaving some water on to help breadcrumbs adhere. Spread breadcrumbs in a shallow bowl or pie dish; season with salt and pepper.
- In a large cast-iron or other heavy skillet, heat 1/4 inch oil over high until shimmering. (Test by dropping a breadcrumb; if it sizzles and floats instantly, the oil is hot enough for frying.) Working in batches so as not to crowd, dredge fish in breadcrumbs and lay flat in skillet. Reduce heat to medium and cook until fish are golden brown on bottom, about 3 minutes. Flip fish, one at a time, and continue to cook until tender when pressed in center and flesh is opaque, 2 to 3 minutes more. Using a slotted spatula, transfer fish to prepared baking sheet; sprinkle with salt. Between batches, increase heat and strain out browned crumbs, or wipe out pan as needed.
FRIED ANCHOVIES AND SAGE
Emphatically flavored fish, such as salt-cured anchovies, are traditional antipasti ingredients because their high oil content takes well to frying and marinating; sandwiched between sage leaves and fried, the snacks are rich contrast to brisk Campari cocktails.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Put milk into a shallow dish. Add anchovy fillets; soak 10 minutes. Drain on paper towels, and pat dry. Cut fillets to be the same length as the sage leaves. Lay each sage leaf face up on a large cutting board. Place an anchovy fillet on half of the sage leaves; crush with fork tines, being careful not to tear leaves. Sandwich with another leaf, face down. Press with the back of a spoon to seal.
- Preheat oven to 200 degrees. Put flour into 1 bowl and egg into another. Heat 1/4 inch oil in a medium skillet over medium-high heat. Coat 6 of the anchovy-sage sandwiches with flour, shaking off any excess, then with egg, allowing excess to drip off. Fry, turning once, until golden, 45 seconds to 1 minute per side. Drain on paper towels. Transfer to oven to keep warm. Repeat with remaining anchovies in batches. Serve immediately.
FRIED MOZZARELLA WITH ANCHOVIES, CAPERS, AND GARLIC SAUCE
Categories Fish Garlic Fry Mozzarella Parsley Capers Bon Appétit
Yield Makes 8 first-course servings
Number Of Ingredients 11
Steps:
- Coat cheese in flour, then egg, then breadcrumbs. Place on baking sheet. Cover and refrigerate until cold, at least 2 hours.
- Meanwhile, melt butter in small skillet over low heat. Add garlic; sauté about 3 minutes. Transfer mixture to processor. Add parsley leaves, 1/4 cup oil, capers, anchovies, and lemon juice. Blend until coarse paste forms. Season with salt and pepper. (Cheese and sauce can be prepared 1 day ahead. Cover separately; chill. Rewarm sauce slightly over low heat before serving.)
- Heat 1/4 cup oil in large skillet over high heat. Working in batches, fry cheese until brown, about 2 minutes per side.
- Transfer fried cheese to plates. Spoon warm sauce over cheese.
QUICK ANCHOVY AND GARLIC SAUCE
Yum Yum if you like anchovies. Salty, creamy, buttery, garlicky, luscious and easy. 2 entree servings or 4 appetizer servings
Provided by mandabears
Categories European
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- 1/2 pound pasta for 2 generous servings.
- Prepare the sauce while the pasta water is boiling.
- I like to use vermicelli.
- In a small skillet melt the butter.
- Add minced garlic.
- Cook until golden brown until it smells toasted.
- Do not let it scorch or it will taste bitter.
- When the garlic is golden brown, add the entire can of anchovies, including oil and the 3 tablespoons of olive oil.
- Cook and stir until the anchovies dissolve.
- If the pasta is not cooked yet, turn off the heat.
- When the pasta is cooked, finish the sauce.
- Add light cream to the sauce, and cook until it comes to a rolling boil.
- Pour over the well drained pasta and toss vigorously.
- Serve with parmesan cheese.
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