Fried Squid With Sriracha Sauce Recipes

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FLASH FRIED SQUID



Flash Fried Squid image

The trick to cooking delicious squid is making sure that it spends little time in the pan -- flash-frying it is the best way to keep the squid flavorful and tender. This recipe comes from Tom Douglas.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon peeled and grated fresh horseradish root
Zest of 1 lemon
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon coarse salt, plus more for serving
1 teaspoon freshly ground pepper, plus more for serving
Pinch cayenne
Peanut oil, for frying
1 1/2 pounds cleaned squid, tubes cut into 1/4-inch rings
Parsley Aioli
Lemon wedges, for serving

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.

SALT AND PEPPER-FRIED SQUID WITH SPICY LEMONGRASS DIPPING SAUCE



Salt and Pepper-Fried Squid with Spicy Lemongrass Dipping Sauce image

Provided by Corinne Trang

Categories     appetizer

Time 20m

Number Of Ingredients 6

1 pound baby or medium squid (tentacles optional), skinned and cleaned
Vegetable oil, for deep-frying
2 tablespoons coarse sea salt
1 tablespoon freshly ground black pepper
1/2 cup cornstarch
1 or 2 limes, cut crosswise into 8 wedges

Steps:

  • Slice clean, dry squid into 1/8-inch rings. If using medium-size squid, cut open squid and make a light crisscross pattern on the outside with a paring knife, then cut into approximately 1-inch pieces.
  • Heat oil in wok over medium heat to about 375 degrees. Mix salt, pepper, and cornstarch in a plastic bag. Add the squid, seal the bag, and shake it to coat each piece evenly. Put a few squid pieces at a time the palm of your hand and shake off the excess cornstarch mix. Working in batches, deep-fry the squid until the rings turn golden and crisp, about 1 minute, or if using 1-inch square pieces, until they curl up and crisp, about 1 minute. Drain on paper towels and serve with lime wedges on the side.

FRENCH-FRIED SQUID



French-Fried Squid image

Provided by Pierre Franey

Categories     easy, quick, appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 pounds squid, about 4 cups, cleaned (your fish market can do this)
1/2 cup buttermilk
2 cups all-purpose flour
1 teaspoon freshly ground black pepper
Vegetable oil sufficient in quantity to fill the fryer (check manufacturer's instructions)
Salt to taste
6 lemon wedges
Mayonnaise with fresh herbs (see recipe)

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.

GREEK FRIED SQUID IN PARSLEY AND LEMON BATTER KALAMARAKIA



Greek Fried Squid in Parsley and Lemon Batter Kalamarakia image

Kalamari are one of the most populous of seafoods, and the Mediterranean and its inlet seas teem with their own variety. Greeks today have added a splash of lemon, they honor the forefathers with a treatment that echoes time: Batter them lightly, cook them quickly, serve them fresh, and add to them only a dash of brightener, for why alter a taste so delicate? Here lemon zest is added to the batter, complemented by a touch of parsley.

Provided by Olha7397

Categories     Squid

Time 16m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs small squid, cleaned and bodies cut into narrow rings, tentacles left whole
1 cup all-purpose flour
1 cup chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped lemon zest
1/2 teaspoon salt
1/8 teaspoon cayenne pepper or 1/4 teaspoon fresh ground white pepper
olive oil or peanut oil, for frying
2 lemons, cut into 6 wedges

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.

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