Wet Fried Calamari Recipes

Steps:

• Thoroughly pat the squid dry with paper towels. Slice the bodies into 1/2-inch-thick rings and lay on a paper towel-lined baking sheet along with the tentacles; pat completely dry.
• Fill a large saucepan halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚F. Whisk the flour, salt and pepper in a large bowl. Toss the squid in the flour to coat. Transfer the squid to a plate, shaking off any excess flour.
• Working in batches, fry the squid in the hot oil until golden, about 2 minutes. Drain on clean paper towels.
• Serve the squid with warm marinara sauce and lemon wedges.

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.

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 egg, water and flour into a bowl and whisk thoroughly to combine. In small handfuls, dip the squid in the batter 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.

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.

Steps:

• Add the oil to a wide pan and heat to about 325 degrees F. Preheat the oven to 200 degrees F. Pat the calamari dry with paper towels.
• Combine the flour and cayenne pepper. Working in batches, toss 1/3 of the calamari in the seasoned flour. Transfer the calamari to a mesh strainer and shake off the excess flour.
• Carefully drop the calamari into the hot oil; the oil should bubble gently and the calamari should have plenty of room to swim around and fry gently. Do not crowd the pan or the oil won't come back up to temperature quickly. When done, the calamari should be very pale golden and tender. It should not look like little brown rubber bands. Remove the calamari from the hot oil and drain it on paper towels. Salt it immediately and keep it warm in the oven until all the calamari is done.
• Repeat in 2 more batches with the remaining calamari.
• Serve with lemon wedges.

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 egg, water and flour into a bowl and whisk thoroughly to combine.
• In small handfuls, dip the squid in the batter 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.

Steps:

• In a medium bowl, stir together the milk and 2 teaspoons salt. Cut the squid tubes 3/4-inch thick, then add to the milk mixture along with the tentacles. Let sit for 5 minutes or up to 1 hour. (Refrigerate if soaking for more than 15 minutes.)
• In a large bowl, stir together the flour, cornstarch, baking powder, and paprika or black pepper (if using). Use your hands to shake excess milk from the squid, then transfer to the flour mixture. Toss until well coated; you may need to open up the tubes to ensure their insides are coated in flour.
• In a large (12-inch) cast-iron skillet or Dutch oven over medium, heat ½ inch of oil to 375 degrees. Line a plate or sheet pan with paper towels. Add a handful of the squid to the oil and cook until golden brown, 1 to 3 minutes. Stir only after the coating seems to have set. (Any sooner and the coating could fall off.) Use a slotted spoon or tongs to transfer to the lined plate. Season with salt.
• Return the oil to 375 degrees, fish out any browned bits, and repeat with the rest of the squid in batches. Eat with a squeeze of lemon and/or dunked in marinara sauce.