FRIED CALAMARI
Fried calamari is one of my favorite recipes, simple to make and tastes delicious.
Provided by John Craig
Categories Appetizers and Snacks Seafood
Time 25m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 523.2 calories, Carbohydrate 79.8 g, Cholesterol 214.1 mg, Fat 11.6 g, Fiber 3.1 g, Protein 22.9 g, SaturatedFat 3.3 g, Sodium 488.2 mg, Sugar 3.3 g
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.
FRIED CALAMARI WITH SPICY RED SAUCE
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Add the olive oil to a medium pot over medium heat. Once it's hot, add the onions and garlic and cook until the onions are translucent, 3 to 4 minutes. Add the tomato paste and red pepper flakes and stir until the tomato paste is thoroughly incorporated. Add the crushed tomatoes to a food mill and process the tomatoes directly into the pot. Add the grated carrots and season with kosher salt. Reduce to low heat and simmer for 20 minutes. Adjust the seasoning as needed. Cover and put aside to keep warm.
- Heat the canola oil in a large Dutch oven or large heavy-bottomed pot over medium-high heat to 350 degrees F. Line a sheet tray with paper towels.
- Add the rice flour, semolina flour, pepper and 2 teaspoons kosher salt to a large shallow dish and mix until thoroughly combined. Working in 3 batches, toss the calamari, pickled pepper slices and rosemary sprigs in the seasoned flour, then scoop them out with a pasta spider and shake off the excess; transfer to the oil. Fry for 90 seconds, then remove to the paper towels and season with flaky sea salt. Repeat until all the calamari is cooked.
- Serve with the lemon wedges and spicy marinara on the side.
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