BEER-BATTERED CALAMARI WITH GARLIC-LEMON MAYONNAISE
Make pub-worthy, beer-battered calamari right at home. You can also substitute the squid with shrimp, fish or veggies.
Provided by By Paula Kittelson
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 780, Carbohydrate 53 g, Cholesterol 260 mg, Fat 10, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 0 g, TransFat 0 g
CALAMARI FRITTI WITH GARLIC MAYONNAISE
Number Of Ingredients 8
Steps:
- 1 TO MAKE THE MAYONNAISE: Follow recipe instructions. (The mayonnaise can be prepared up to 2 days ahead.) 2 TO MAKE THE CALAMARI: Line a baking sheet with waxed paper. In a medium bowl, beat the eggs, salt, and pepper together. Place the semolina in a shallow bowl. A few at a time, coat the squid pieces with the egg, then roll in the semolina, shaking off the excess. Place on the waxed paper. 3 Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. Pour oil to a depth of 2 to 3 inches into a deep Dutch oven. Over high heat, heat it to 365°F. In batches, without crowding, deep-fry the squid just until golden and crisp, 1 1/2 to 2 minutes. Using a wire-mesh skimmer, transfer the squid to the wire racks and keep warm in the oven while deep-frying the rest. Don't hold the calamari in the oven for more than 5 minutes, or they may get soggy. Serve immediately, with the garlic mayonnaise for dipping. NOTE: this recipe uses raw egg, which has been known to carry salmonella bacteria. You may use 1/4 cup liquid egg substitute.
Nutrition Facts : Nutritional Facts Serves
FRIED CALAMARI WITH SPICY ANCHOVY MAYONNAISE
The unusual idea of using graham cracker crumbs to flavor calamari came to Danny accidentally while enjoying a quick bite one afternoon at a San Francisco bar. He was with the cafe's first chef, Ali Barker, and while munching on some tender calamari tentacles, asked why they tasted so good. Barker answered: "I think it's cardamom. You know, the spice that tastes like graham crackers." The bar's chef revealed that he had used "nothing but flour, salt and pepper." Even though the two had mis-guessed the ingredients, the idea still sounded intriguing, and they experimented with a mixture of graham cracker crumbs and flour. The results were fantastic. The sugar in the crumbs caramelizes while the calamari are frying, allowing them to reach a perfect golden brown long before they've become overcooked and rubbery. Lastly, the sweet contrast with the spicy, salty dip is addictive. If you clean the calamari yourself, separate the tentacles from the body. Remove the ink sac and cartilage from inside the head, and under cold running water, peel the dark skin from the body. Rinse well.
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a food processor, combine the egg, anchovies, lemon juice, parsley, and cayenne. Blend until smooth. With the motor running, slowly add the oil to make a mayonnaise. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.
- Cut the calamari into 1/4-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
- Pour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, about 8 inches in diameter. To prevent the oil from bubbling over when frying the calamari, the pan should be no more than 1/3 full. Heat the oil to 360 degrees F on a deep fat thermometer. (to check the temperature without a thermometer , drop a small piece of bread the size of a crouton into the oil. It should float to the surface immediately and brown lightly in about 45 seconds.)
- Combine the flour and graham cracker crumbs in a bowl. Divide the calamari into 2 or 3 batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake the calamari in a mesh strainer to shed excess coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with salt. The cooked calamari can be kept warm in a low oven while you continue. Check your oil temperature (360 degrees F) and repeat with the remaining calamari. Serve hot with the chilled anchovy mayonnaise.
CALAMARI FRITTI
Provided by Tyler Florence
Categories appetizer
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.
- Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Drain on paper towels and salt, to taste. Using a slotted spoon, transfer the fried calamari to paper towels to drain. Serve immediately with lemon wedges and dipping sauces.
- Smoked Jalapeno Aioli:
- 1 cup mayonnaise
- 1 to 2 canned chipotle chile in adobo
- 1 garlic clove, coarsely chopped
- 1/2 lemon, juiced
- 1 tablespoon chopped flat-leaf parsley
- Pinch salt
- Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.
- Yield: 1 cup
- Tomato-Basil Sauce:
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 4 fresh basil leaves, hand-torn
- 1 (16-ounce) can crushed tomatoes
- Pinch sugar
- Kosher salt and freshly ground black pepper
- Coat a saucepan with 2 tablespoons of the oil and warm over medium heat. Add the garlic and basil; cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Stir in the remaining olive oil. Serve as a dipping sauce with fried calamari.
- Yield: 2 cups
CRISPY FRIED CALAMARI & AïOLI
Transport yourself to a seaside taverna with Mediterranean-inspired deep-fried squid rings and garlicky aïoli. Cooking this is easier than you think
Provided by Esther Clark
Categories Starter
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
CRISPY SQUID WITH CAPERS
A hint of garlic mayo makes everything that little bit more delicious, and this crisp calamari is no exception
Provided by Emma Lewis
Categories Buffet, Side dish, Starter
Time 25m
Yield Serves 6 as a starter
Number Of Ingredients 7
Steps:
- Cut the squid into rings about ½cm thick. Tip the flour into a freezer bag and season well. Add the capers, then give everything a good shake to mix together. Tip the squid into the bag, then shake again until all the rings are well coated. Mix together the garlic and mayonnaise, then place in a serving bowl.
- Pour some oil into a large pan until it comes about 7cm up the sides, but the pan is no more than a third full. Place over a medium heat and let the oil warm up. To test that the oil is ready, place a small piece of bread in the pan - it should sizzle when it touches the oil.
- Remove a handful of squid from the flour and shake off any excess. Gently drop into the oil, then cook for about 3 mins until crisp. Remove with a slotted spoon and place on kitchen paper. Repeat with the remaining squid. Serve straight away with the mayonnaise and lemon wedges.
Nutrition Facts : Calories 287 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.58 milligram of sodium
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