Fried Calamari With Fried Lemons And Lemon Aioli Recipes

BUTTERMILK FRIED CALAMARI WITH LEMON AIOLI

Steps:

• Prepare lemon aioli by whisking together mayo - tabasco. Season with salt and pepper.
• Soak calamari in buttermilk for 20-30 minutes.
• Preheat frying oil to 375 degrees F.
• Combine flour with seasonings from paprika - red chili flakes.
• Dredge calamari in seasoned flour, tossing evenly to coat. Carefully drop a handful of the calamari into the hot oil. Cook until golden brown, about 1-2 minutes. Remove with slotted spoon and transfer to a paper towel-lined baking sheet. Repeat with remaining calamari.
• Sprinkle parsley on top. Serve with lemon wedges and lemon aioli.

SPICY FRIED CALAMARI WITH LEMON AIOLI

Steps:

• For the Calamari place the flour and Cajun spice mix in a large bowl and mix. Add the squid and turn until all the pieces are thoroughly coated. Shake off the excess mixture.
• In a large, heavy pot or deep-fryer over medium heat, heat the oil to 375°F or until almost smoking.
• Fry the squid for 2 to 3 minutes, or until a light golden brown.
• Using a slotted spoon, transfer to paper towels to drain.
• Serve immediately with lemon or lime wedges and Lemon Aioli.
• For the Lemon Aioli place the zest, juice, mustard, garlic, egg yolks, pepper, salt, and bread in a blender or food processor and puree to a smooth paste.
• With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency. Store in an airtight jar in the refrigerator for up to 2 weeks.

FRIED CALAMARI

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.

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.

CRUMBED CALAMARI WITH LEMON AND GARLIC AIOLI

Steps:

• Line a baking tray with baking paper.
• Cut calamari into 1 cm thick rings.
• Place flour, salt & pepper into a bowl, mix through.
• Beat eggs and water in a separate bow.
• Place cornflake crumbs or breadcrumbs and a couple of decent sized sprinkles of vegetable seasoning into a third bowl and mix.
• Coat calamari in flour mix, dip into egg mixture and then coat in breadcrumb mixture. Press breadcrumbs on with fingertips. Place on lined baking tray.
• Preheat oven to 150. Pour oil into a deep, heavy-based saucepan. Heat over medium-high heat. Cook calamari rings in batches for 2 to 3 minutes or until light golden.
• Remove calamari to a wire rack over a lined baking tray. Keep warm in oven whilst cooking remaining calamari.
• Mix 3-4 tblspns of good egg mayonnaise with a squeeze of lemon juice and a couple of tspns of crushed garlic, salt and pepper.
• Serve calamari with the garlic/lemon aioli, chips and salad.