FRIED CALAMARI
Fried Calamari - deep fried calamari recipe Italian style. Serve with tomato sauce as dipping sauce, this is the best recipe ever, extra crispy, easy and delicious!
Provided by Rasa Malaysia
Categories Italian Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Cut the tubes of cleaned squid into 1/2-inch ring.
- Transfer the squid to a big bowl with a beaten egg. Stir to mix well.
- In another big bowl, combine the all purpose flour, cornstarch, salt and cayenne pepper. Stir to mix well. Working in small batches, drop some squid into the flour mixture. Coat well and transfer the squid out to a strainer. Repeat until all squid are nicely coated with the flour mixture. Gently shake the strainer with squid to remove excess flour.
- Heat up a skillet with 1-inch oil on high heat. When the oil is heated, deep fry the squid until they turn light brown in color. Remove the squid from oil and drain on paper towels.
- Garnish the squid with parsley, serve warm with tomato sauce.
Nutrition Facts : Calories 303 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 231 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 18 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 3 people, Sodium 154 milligrams sodium, Sugar 1 grams sugar
EASY THAI STYLE FRIED CALAMARI
Steps:
- Gather the ingredients.
- Place semolina flour in a shallow bowl or spread over a plate. Stir in the salt and spices. Set aside.
- Place squid tubes horizontally in front of you on a cutting board . Using a sharp knife and cutting toward you, make slices about 1/2-inch wide. This will create nice-size rings.
- Open up the calamari rings and roll them one by one in the flour and salt mixture until they are covered. Place floured rings on a clean plate next to the stove.
- Pour oil into a small- or medium-sized frying pan. The oil should be at least 1-inch deep.
- Turn heat to high- or medium-high, until the oil begins to bubble or "move" from the bottom of the pan. To test if oil is hot enough: using a pair of tongs, dip one of the calamari rings into the oil. If it sizzles and begins to cook, the oil is ready.
- Place as many rings into the oil as can comfortably fit at one time. Fry about 1 minute, then turn the rings over to cook on the other side.
- Turn heat down to medium to prevent oil splattering. The calamari should turn a light golden brown. Avoid over-cooking, or squid will turn rubbery.
- When rings are done frying, remove from oil and place on a clean kitchen towel or paper towel to drain.
- Serve immediately while still hot. Serve with Thai sweet chili sauce.
Nutrition Facts : Calories 289 kcal, Carbohydrate 25 g, Cholesterol 50 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, Sodium 278 mg, Sugar 8 g, Fat 19 g, ServingSize 3 to 4 appetizer servings, UnsaturatedFat 0 g
FRIED CALAMARI
This crowd-pleasing appetizer couldn't be easier to prepare at home. You can find fresh squid at most seafood markets or in the freezer section.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Thoroughly pat the squid dry with paper towels. Slice the bodies into 1/2-inch-thick rings and lay on a paper towel-lined baking sheet along with the tentacles; pat completely dry.
- Fill a large saucepan halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚F. Whisk the flour, salt and pepper in a large bowl. Toss the squid in the flour to coat. Transfer the squid to a plate, shaking off any excess flour.
- Working in batches, fry the squid in the hot oil until golden, about 2 minutes. Drain on clean paper towels.
- Serve the squid with warm marinara sauce and lemon wedges.
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.
CALAMARI
This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it!
Provided by bluebayou
Categories World Cuisine Recipes European Italian
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
- In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
- Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.
Nutrition Facts : Calories 641.9 calories, Carbohydrate 5.2 g, Cholesterol 111.8 mg, Fat 66.7 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 8.7 g, Sodium 254.1 mg
FRIED CALAMARI WITH ROUILLE, CHERRY PEPPERS, AND LEMON
Rouille is synonymous with bouillabaisse, the Provençal seafood soup. The rust-red sauce is traditionally prepared by blending chiles, garlic, olive oil, and breadcrumbs. This easy, mayonnaise-based version is delicious with fried fish and seafood.
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Stir all ingredients in small bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Heat olive oil in heavy large skillet over medium-high heat. Add crushed red pepper; stir 30 seconds. Add cherry peppers (mixture may splatter); stir 30 seconds. Remove from heat. Stir in 1 teaspoon lemon juice. Season with salt and pepper.
- Add enough vegetable oil to another large skillet to come 1 inch up sides of pan. Heat oil to 375°F.
- Whisk cornmeal, flour, salt, and pepper in medium bowl to blend. Toss calamari rings and tentacles in flour mixture, shaking off excess. Working in batches, fry calamari in oil until brown and crisp, about 3 minutes. Using slotted spoon, transfer calamari to paper towels to drain. Sprinkle with salt. Transfer to large bowl.
- Rewarm cherry pepper mixture. Drizzle over calamari; toss to coat. Serve with rouille and lemon wedges.
FRIED CALAMARI WITH PEPERONCINI MAYONNAISE
Categories Shellfish Fry Cocktail Party Mayonnaise Squid Hot Pepper Gourmet
Yield Makes 4 hors d'oeuvre servings
Number Of Ingredients 7
Steps:
- Halve peperoncini and discard stems and seeds. Rinse and pat dry, then mince enough to measure 1/4 cup. Stir into mayonnaise in a small bowl.
- Rinse squid under cold running water and lightly pat dry between paper towels, leaving some moisture so rice flour will stick. Leave tentacles whole and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings, then reserve separately on paper towels.
- Heat 2 inches oil in a 4- to 5-quart heavy pot (4 inches deep; preferably cast-iron) over high heat until it registers 390°F on thermometer.
- Preheat oven to 200°F.
- While oil is heating, whisk together flour, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl. Have ready a medium-mesh sieve in another shallow bowl.
- Dredge a small handful of squid rings in flour mixture, tossing to coat well. Transfer to sieve and shake over other bowl to remove excess flour. Return excess flour to first bowl.
- Fry floured rings in oil, stirring to separate, until golden, about 1 minute, then transfer with a slotted spoon to dry paper towels to drain, arranging in 1 layer.
- Coat and fry remaining rings in about 3 more batches in same manner, returning oil to 390°F between batches. Transfer fried and drained rings to a shallow baking pan in 1 layer and keep warm, uncovered, in middle of oven.
- Coat and fry tentacles in 2 or 3 batches until golden, about 1 1/2 minutes per batch, returning oil to 390°F between batches and transferring as fried to paper towels, then to baking pan.
- Serve with peperoncini mayonnaise for dipping.
- *Available in the Latino section of many supermarkets, natural foods stores, Kalustyan's (800-352-3451), and The Baker's Catalogue (800-827-6836).
FRIED CALAMARI
Make and share this Fried Calamari recipe from Food.com.
Provided by canarygirl
Categories Squid
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- First, coat the calamari rings in corn meal, shaking them out to get rid of any excess.
- Then dip them into a mixture of the eggs and garlic.
- Lastly, dip them into the bread crumbs mixed with salt, coating them well, and shaking off any excess.
- Up to this point may be done in advance, and the calamari rings refrigerated for a couple of hours, until you are ready to fry.
- Meanwhile, heat the oil (the secret to crispy calamari is hot, hot oil, just below the smoking point.) Fry the rings (in batches) about 1 minute, or until they are golden.
- Remove and drain on paper towels.
- If you have a deep fryer it's best, but otherwise, make sure the oil is deep enough to cover the calamari.
- Serve immediately with lemon wedges, garlic mayo, and marinara sauce.
FRIED CALAMARI
Fried calamari is one of the seafood dishes that's a must in my home. Golden rings of goodness. Fried squid consists of batter-coated, deep fried squid, served with marinara sauce and lemon on the side.
Provided by A Taste of Brooklyn
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, cayenne pepper, parsley, salt and pepper. Mix well and set aside. In a dutch oven, over medium heat, add 3 inches oil and when hot, 350°F Working in small batches, dredge the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and golden, about 1 min, per batch. Remove to a paper towel lined plate to drain.
- Transfer the fried calamari to a clean plate and lightly season with salt. Serve with the lemon wedges and marinara sauce on the side.
More about "fried calamari with sweet orange sauce recipes"
BREADED CALAMARI STICKS - THERESCIPES.INFO
From therecipes.info
FRIED CALAMARI - THE ITALIAN CHEF - ITALIAN RECIPES
From italianchef.com
FRIED CALAMARI WITH SWEET ORANGE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
FRIED CALAMARI WITH ROASTED GARLIC & LIME AïOLI RECIPE | MYRECIPES
From myrecipes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
FRIED CALAMARI WITH SWEET SOY SAUCE - KIKKOMAN RECIPES
From kikkoman.eu
FRIED CALAMARI WITH CREAMY CHIPOTLE SAUCE
From mexicanappetizersandmore.com
ASIAN FRIED CALAMARI RECIPE - EAT THE LOVE
From eatthelove.com
SALT AND PEPPER CALAMARI WITH SWEET AND SOUR SAUCE …
From cookingchanneltv.com
FRIED CALAMARI WITH SPICY MARINARA SAUCE - THE COZY APRON
From thecozyapron.com
{QUICK AND EASY} FRIED CALAMARI RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
FRIED CALAMARI WITH SWEET ORANGE SAUCE | RECIPE | ORANGE SAUCE, …
From pinterest.de
FRIED CALAMARI WITH SWEET CHILI SAUCE - YOUTUBE
From youtube.com
CRISPY FRIED CALAMARI WITH CLASSIC AIOLI RECIPE | PC.CA
From presidentschoice.ca
10 BEST CALAMARI DIPPING SAUCE RECIPES - YUMMLY
From yummly.com
CALAMARI WITH SWEET THAI SAUCE – CHEF BENNY DORO
From bennydoro.com
FRIED CALAMARI RECIPE | SWEET TEA & THYME
From sweetteaandthyme.com
FRIED CALAMARI WITH RED SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE FRIED CALAMARI — APPETIZER RECIPE | COOKING ITALIAN …
From cookingitalianwithjoe.com
FRIED CALAMARI WITH SPICY MAYONNAISE RECIPE | MYRECIPES
From myrecipes.com
SWEET ORANGE SAUCE - THERESCIPES.INFO - THERECIPES
From therecipes.info
FRIED CALAMARI WITH TARTAR SAUCE: CRISPY DELICIOUSNESS
From thesouthafrican.com
FRIED CALAMARI RECIPE WITH DIPPING SAUCE - FULTON FISH MARKET
From fultonfishmarket.com
WHAT IS CALAMARI & VIDEO TO MAKE CALAMARI - TWO PURPLE FIGS
From twopurplefigs.com
FRIED CALAMARI WITH HOMEMADE GARLIC AIOLI - SPANISH TAPAS
From spainonafork.com
FRIED CALAMARI WITH HERB-LEMON SAUCE | IGA RECIPES
From iga.net
ITALIAN FRIED CALAMARI - WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
FRIED CALAMARI WITH SPICY SAUCE | I LOVE ITALIAN FOOD
From iloveitalianfood.it
EASY FRIED CALAMARI WITH SPICY MARINARA SAUCE - THE MIGONI KITCHEN
From themigonikitchen.com
FRIED CALAMARI WITH FENNEL SALT AND BLACK AIOLI RECIPE - GOOD FOOD
From goodfood.com.au
FRIED CALAMARI | EMERILS.COM
From emerils.com
FRIED CALAMARI RECIPE - THE FORK BITE
From theforkbite.com
COPYCAT OLIVE GARDEN FRIED CALAMARI RECIPE - RECIPES.NET
From recipes.net
FRIED CALAMARI WITH SPICY MARINARA SAUCE | RECIPE | CALAMARI …
From pinterest.com
FRIED CALAMARI WITH SWEET ORANGE SAUCE – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love