Batter Fried Shrimp And Calamari Recipes

Steps:

• Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.
• Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
• In food processor, place mayonnaise, 1 garlic clove and the lemon juice. Cover; process until garlic is chopped and mixture is blended. Transfer to small bowl; season with salt and black pepper. Stir in basil. Cover; refrigerate until serving time.
• In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
• Serve calamari hot with Garlic-Lemon Mayonnaise.

Steps:

• Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.

Steps:

• Peel and de-vein the shrimp. Rinse under cold water and pat the shrimp dry with paper towels. Beat the eggs with 3 tablespoons of water and the olive oil. Add the parsley, garlic saffron, baking soda and salt. Stir in the flour to make a smooth batter and allow to rest for 1 hour, unrefrigerated.
• In a deep pan heat olive oil to 350 degrees F. Dip shrimp into batter, allowing any excess to drip off. Fry until golden brown and slightly puffed.

Steps:

• 2 quarts Oil for deep frying.
• Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
• Used with permission by Florida Dept. of Agriculture and Consumer Services Bureau of Seafood and Aquaculture; Bob Crawford, Commissioner.
• Chef's Tip:.
• Add a ½ teaspoons of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.

Steps:

• 1 In a medium bowl, sprinkle the yeast over the water. Let stand 1 minute or until creamy. Stir to dissolve. 2 Add the eggs to the yeast mixture and beat well. Stir in the flour and salt. Beat with a whisk until smooth. 3 Rinse the shrimp and calamari well. Pat dry. Cut the calamari crosswise into 1/2-inch rings. If large, cut the base of each group of tentacles in half. 4 In a deep heavy saucepan, pour enough oil to reach a depth of 2 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 370°F. on a frying thermometer or until a drop of the batter placed in the oil sizzles and browns in 1 minute. 5 Stir the shrimp and calamari into the batter. Remove the pieces a few at a time, letting the excess batter drip back into the bowl. Very carefully place the pieces in the hot oil. Do not crowd the pan. Fry, stirring once with a slotted spoon, until golden brown, 1 to 2 minutes. Remove the seafood from the pan and drain on paper towels. Fry the remainder in the same way. Serve hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
• In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
• Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.