Tasty Deep Fried Calamari Recipes

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.

FRIED CALAMARI

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.

DEEP FRIED CALAMARI (SIMPLE)

Steps:

• Dredge calamari rings in corn starch and shake off excess.
• The rings may be prepared in advance up to this point, and refrigerated.
• Heat oil to fairly high heat.
• Deep fry rings about 1 minute or until golden.
• Drain on paper towels, and sprinkle lightly with salt.
• Serve with lemon wedges and garlic mayo or marinara sauce for dipping.

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.

DRY FRIED CALAMARI

Steps:

• Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F.
• Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside.
• Place the flour and the cornmeal into a medium mixing bowl and stir to combine. In small handfuls, dredge the squid in the flour and cornmeal mixture and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375 degrees F. Serve immediately.

CRISPY FRIED CALAMARI & AïOLI

Steps:

• Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
• For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
• Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.

DEEP-FRIED CALAMARI RINGS

Steps:

• Stir flour, 2 teaspoons salt, paprika, and black pepper together in a shallow bowl.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Press calamari rings into the flour mixture until evenly coated, shaking off excess flour.
• Working in batches, fry calamari rings in the hot oil until golden brown, 3 to 4 minutes. Transfer cooked calamari to a paper towel-lined plate; sprinkle with salt. Serve calamari with cocktail and lemon wedges.

COCONUT CALAMARI RECIPE BY TASTY

Steps:

• Make the marinade: In a medium bowl, whisk together the caper juice, lemon zest, lemon juice, olive oil, and garlic.
• Cut the coconut into ½-inch (1 ¼ cm) wide strips and add to the marinade. Cover and refrigerate for 2-4 hours.
• Heat 1 inch (2 ½ cm) of canola oil in a large, high-walled skillet over medium-high heat until it reaches 375°F (190°C). Set a wire rack inside a baking sheet or line with paper towels and set nearby.
• In a medium bowl, whisk together the all-purpose flour, semolina flour, and salt.
• In a second medium bowl, whisk together the non-dairy milk and apple cider vinegar.
• Working in batches, remove the coconut meat from the marinade and transfer to the non-dairy milk mixture. Allow any excess liquid to drip off, then transfer to the flour mixture, tossing to coat.
• Working in batches to avoid overcrowding the pan, fry the battered coconut meat for about 2 minutes, until golden brown. Transfer to the wire rack to drain and immediately season with salt and lemon juice.
• Garnish the coconut calamari with the parsley and serve hot with warm marinara sauce and lemon wedges alongside.
• Enjoy!