CRISPY FRIED CALAMARI RECIPE
Crispy, succulent calamari rings, coated in seasoned flour and quickly fried to crispy perfection. Budget 30 minutes to soak the calamari in milk. This helps tenderize them while taming their fish smell. It also allows the flour coating to better stick on the rings. Be sure to read the post for more tips!
Provided by Suzy Karadsheh
Categories Appetizer
Number Of Ingredients 11
Steps:
- Slice the calamari tubes into ¾-inch thick rings.
- In a medium bowl, stir 1 teaspoon Diamond Crystal kosher salt in ½ cup milk.
- Add the calamari rings to the milk mixture and refrigerate for 30 minutes.
- In a large bowl, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne (make sure the mixture is well combined).
- Prepare a large colander and set it on top of a large bowl. Using a pair of tongs, take a portion of the calamari rings (about ½ of them) shake off excess milk and toss the calamari in the flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander. Repeat with the rest of the calamari.
- Turn your oven on a low 150 degrees F. Prepare a large sheet pan and set a wire rack on top. Top the wire rack with paper towel.
- Heat 4 inches of grape seed oil in a small cooking pot (I used a 2.5 quart pot) to somewhere between 350 and 365 degrees F. To test your oil, drop one calamari ring, many bubbles will form around it and the calamari will begin to float.
- Once your oil is ready, using a pair of tongs, gently add some of the calamari in and fry for about 3 minutes or until golden brown. Remove the calamari from the oil and arrange it on the paper towel on top of your prepared wire rack. Immediately season with kosher salt, then transfer to your warm oven to keep warm while you work on the rest. Repeat until you have fried all the calamari.
- Transfer the fried calamari to a serving plate and finish with a squeeze of lemon juice!
Nutrition Facts : Calories 227.2 kcal, Carbohydrate 35.8 g, Protein 15.9 g, Fat 1.8 g, SaturatedFat 0.6 g, TransFat 0.1 g, Cholesterol 177.7 mg, Sodium 273.4 mg, Fiber 1.6 g, ServingSize 1 serving
FRIED CALAMARI
This crowd-pleasing appetizer couldn't be easier to prepare at home. You can find fresh squid at most seafood markets or in the freezer section.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
PANKO FRIED CALAMARI
These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.
Provided by Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the deep fryer to 375 degrees F.
- Whisk the egg whites and flour together until smooth. Dip the calamari rings into the egg white batter. Toss calamari rings in the panko, 1 piece at a time.
- In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt and serve immediately.
- Bring a pot of water to a boil and blanch the lotus root for 20 seconds. Refresh in cold water.
- Add lotus root, julienned papaya, orange juice, Thai chile and kosher salt. Mix well.
- Let stand for 15 minutes before serving.
- Yield: 2 cups
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.
FIVE-SPICE CALAMARI WITH DIPPING SAUCE
Categories Appetizer Fry Squid Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free
Yield Makes 4 to 6 appetizer servings
Number Of Ingredients 18
Steps:
- For dipping sauce:
- Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)
- For calamari:
- Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.
- *Available in the Asian foods section of many supermarkets.
- **A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.
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