This recipe has a crispy batter that fries perfectly to a golden brown crunch. For me, Fried Calamari was always one of those must-order dishes, along with Coconut Shrimp. Rings of squid coated in a super crispy, crunchy shell, dipped in a little marinara or aioli…the BEST!
The most important thing when frying is to make sure the temperature is right. It is one of the most essential tools for the kitchen. Some people like having a dedicated deep fry thermometer , but I just use an instant read thermometer to check the temperature. To get started with the calamari, cut the squid into tubes, then soak in lemon juice for 30 minutes:.
The calamari should be golden brown and crispy! Drain on a paper towel, and immediately salt the calamari so the seasoning sticks:. Serve plain, with marinara sauce, lemon wedges, or aioli :. I simply filter it to remove the crumbs and sediment from the cheese sticks, then use it for another deep fried recipe, such as Homemade Mozzarella Sticks , Homemade Corn Dogs , or Potato Croquettes.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes. Your email address will not be published. Notify me via e-mail if anyone answers my comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. They came out awesome! You may also like. What we learnt from week one of MasterChef: The Professionals How to cook brown shrimp.
How to cook langoustine. How to cook cuttlefish. How to cook fish and seafood. How to barbecue prawns. How to cook with sea urchin. How to cook razor clams. Remove the membrane. The membrane is the gel-like, purple skin covering the squid. Cut the tip off the mantle and use it to get some skin loose, then pull it away. If you are having trouble, scrape the blade of the knife at an angle along the skin, almost like you were gently whittling.
Rinse the squid in cold water when you're done. Cut the mantle into your desired shape. If you want calamari, cut the mantle horizontally so that you have rings of squid. For most other servings, cut along one edge of the squid to open it up into a flat piece and then cut into squares. You can also score the fish for faster cooking. Make small slices halfway into the flesh with your knife at an angle so that the squid is ridged.
Method 2. Pat your rings of squid dry with a paper towel. Calamari requires thin rings of squid. Consider soaking the rings in a buttermilk bath for tenderness and richer flavor. This will make a heavenly fried calamari, but you can skip the step if you don't have time. To make your own buttermilk mixture, if you don't have any handy: Mix 2 cups of milk with the juice of one large lemon.
You can also add a dash of hot sauce too for flavor. Let the mixture sit for minutes. You should see it thickening. Soak the calamari rings in the buttermilk mixture for hours before moving on.
When ready, remove the rings and drain any excess liquid. Mix 2 cups of flour, 1 teaspoon salt, and 1 teaspoon pepper in a medium sized bowl. You can also add any other spices you desire, such as a teaspoon of paprika, chili powder, or cayenne. Whisk together well. Coat the rings of calamari in the flour mixture. Coat the rings so that each of them is completely covered in flower. You may need to work in small batches, and you'll likely need to add more flour if you start running out. You may need cups of vegetable oil in order to have enough, as it should almost coat the rings when they cook.
If you don't have a thermometer, wait until the oil is shimmering throughout. Cook the calamari in small batches until golden brown, about minutes. Flip the rings once as they cook, removing them when the flesh underneath the breading is no longer shiny or translucent. Make sure you don't crowd the pan, adding only enough pieces to fill the bottom without touching or overlapping. Adding too much will drastically lower the temperature of the oil, leading to greasy, unappealing calamari.
Method 3. Pan fry cut squid with some seasonings for a quick, delicious meal or appetizer. Squid only needs to cook for seconds, and it's tender, mild flavor works with a variety of spices. Start with cleaned tentacles and the body of the squid flattened and cut into " squares. You want the oil to be hot so that the squid cooks quickly.
Leaving the meat in the oil for too long will make it tough and rubbery. Cook any aromatics in the oil for minutes. Aromatics are simply small vegetables and herbs that soften under heat and are used in cuisines worldwide.
Toss them in the hot oil and give them a few minutes to get tender before moving on. Some good ideas listed per squid being cooked include: clove garlic, minced. Add a small batch of squid and cook for 30 seconds. You do not want to fill the pan, or you'll lower the temperature too fast and ruin the cooking process. Put enough pieces in so that they have room to move and stir frequently. If you have a large sauce-pan, 1 whole squid should be perfect. Cooking squid is finicky and requires care and attention.
It is very time-sensitive and the entire texture of the seafood can be ruined in a matter of minutes. Fresh squid is available in most major supermarkets that have a seafood counter. Fresh squid should look shiny and smooth and have a mild smell of the sea. If it looks dull or wrinkled or smells very fishy, it is not fresh and should be avoided. Both whole squid and cut squid are often available frozen in grocery stores as well.
Frozen is a good option if your store does not have fresh squid available. Pay attention to the size of the squid you are buying and how they relate to the portions you need. Some of the following tips provide helpful guidance on how to make the appropriate amount of food when you are cooking squid.
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