Crispy Squid With Garlic Chile And Basil Recipes

Steps:

• Strange though it might sound to say it, this is another of my supper-standbys. I keep the frozen squid in the deep-freeze, taking it out in the morning at breakfast to let it thaw in time for the evening's meal. I prefer to eat a massive amount of this, and nothing else (I can eat the whole lot myself) rather than have it more meanly as a starter unless, in a life outside of this chapter's parameters, I'm expecting company, in which case it would happily stretch to 4 people, ready to dunk each crisp piece of squid into the garlic mayonnaise over pre-dinner drinks.
• I feel the ghost of Elizabeth David spitting at my calling this 'crispy' squid, but that's what I habitually call it at home, and I beg forgiveness of the pedants, with whom I have some sympathy.
• Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
• Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.
• When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need
• Mince the garlic into the mayonnaise to serve alongside the fried squid.

Steps:

• Whisk together the chopped jalapenos, mayonnaise and 1 teaspoon of reserved pickling liquid. Season with salt and set aside.
• Rinse the calamari under cold running water and lightly pat dry, leaving it slightly damp. Leave the tentacles whole and cut the bodies crosswise into 1/4-inch wide rings.
• Heat the oil in a heavy pot over high heat until it registers 375 degrees F on a thermometer.
• Place the panko in a shallow bowl and season with salt and pepper. Dredge a small handful of the squid rings in the panko, tossing to coat well. Shake off any excess and, with a slotted spoon, add the rings to the oil, using the spoon to separate the rings. Cook until golden, 1 to 2 minutes. Using the slotted spoon, transfer the rings to paper towels to drain. Season with salt and pepper. Repeat with the remaining ingredients. Serve with the pickled jalapeno dipping sauce.
• BYOC: Don't love the heat? Try substituting your favorite pickled item for the jalapenos.

Steps:

• Dry the squid well with cloth or paper towels. Cut vertically through the group of tentacles if it is large; otherwise, leave whole. Cut the squid bodies into rectangles, diamonds, or squares, with no dimension greater than 1 inch. The pieces should be fairly uniform in size. Have everything else ready and at hand before you begin to cook.
• Put a large nonstick skillet over high heat; add the oil and, when it shimmers, add the garlic, chiles, and coriander. Cook, stirring almost constantly, for 15 seconds. Raise the heat to high, add the squid, and cook, stirring occasionally, for about 3 minutes, just until it loses its raw look.
• Lower the heat to medium and stir in the sugar, nam pla, lime leaf if you have it, and basil. Cook, stirring, for another few seconds, just until the basil wilts. Taste, add salt or more chile or nam pla if necessary, and serve.
• Same technique, different ingredients: In step 3, stir in 1/4 cup water, 1 tablespoon go chu jang (page 591) or 1 tablespoon miso mixed with a pinch of cayenne, 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds (page 596), and 1 teaspoon dark sesame oil. Instead of basil, garnish with minced scallion.

Steps:

• Preheat oil to 370 degrees F (185 degrees C) in a deep fryer, deep frying pan, or pot.
• Coat squid with garlic powder, onion powder, salt, oregano, basil, parsley, paprika, cayenne, and white pepper in a medium bowl. Mix thoroughly. Add flour and toss to dredge.
• Fry squid in the hot oil, in batches if needed, until light brown, 2 to 3 minutes. Do not overcook, or squid will be tough and chewy. Drain on paper towels. Serve with lemon wedges and marinara sauce.