This is the best fried calamari recipe around. Really easy too. You can catch the most delicious baby calamari there in the bay. I used to love going deep see fishing and the first step was catching baby calamari to use as bait. This fried calamari recipe will get you the amazingly tender and delicious results each and every time. This might seem a bit odd to some but stay with me here! Dairy products like yoghurt and milk are the best natural tenderisers. Cut your squid into rings and place with the tentacles in a large mixing bowl.
If you are marinating the tentacles, the milk will turn pink in colour. No problem there. When cooking squid, you need to quickly fry in for about a minute or cook it for a long time like you would in a fish stew. In this case, we are frying it so you need to be very careful to ensure you fry the squid for no longer than a minute. Remove the tentacles from the squid and cut the bodies into thick rings, about 1cm in diameter, and large triangles.
Score the triangles with a criss-cross pattern. Put the pieces and tentacles into a bowl and cover with milk, then cover the bowl and refrigerate for up to 8 hours even half an hour is better than nothing. When you're ready to cook, mix together the flours and salt in a shallow container. Fill a large, heavy based pan a third full with oil and heat over a medium-high flame until a pinch of flour sizzles when it hits the oil.
Drain the squid well, and perfunctorily pat dry, then drag through the flour and shake off the excess. Fry in batches for about a minute, until crisp, and slightly golden. Place on kitchen paper, sprinkle with salt, and then serve each batch as soon as they're ready, with lemon wedges or garlic mayonnaise. Do you love or loathe our cephalopod friends? If the latter, what is it about them you object to, and if the former, which other squid recipes tickle your tentacles?
How to cook perfect calamari. Squid is a divisive ingredient, but for those who love it golden-brown freshly fried calamari is an unalloyed delight. Felicity's perfect calamari. Cuisine: American. Author: Joanne Ozug. Subscribe to receive new recipes via email: Thank you! You have successfully subscribed to Fifteen Spatulas new posts notifications. Next Post » Banana Bread.
Leave a Reply Cancel reply Your email address will not be published. Elizabeth Gaudon — September 21, am Reply. Rihanna — September 1, am Reply.
The calamari went so well, looked exactly like the picture. Diane Courtemanche — June 2, pm Reply. Roe — December 29, pm Reply. Ayesha K — November 13, am Reply. Alicia Pincham — October 28, pm Reply. Thanks this was delicious. Dawn — October 5, pm Reply. Bill — November 22, pm Reply. Richard — December 28, pm Reply. The flour-dredged calamari should cook for a minute or so longer because the flour coating protects the calamari from cooking too quickly.
Remove the calamari from the heat immediately to prevent it from overcooking, whether you have boiled, sauteed or deep-fried your calamari. To further ensure tenderness, you can transfer your calamari to a shallow bowl and sit the bowl in a larger bowl of ice for a minute or so to help stop the cooking process. Season your calamari to your liking with salt, pepper and any other seasoning you prefer. Serve them with lemon wedges.
Add any flavoring ingredients of your choosing to add to the braise. This can include diced onions, crushed tomatoes and chopped garlic. Cook until soft and fragrant. Add the calamari and let it cook for about 30 seconds on high heat. Season the calamari to your liking during this time. Reduce the heat to medium-low and add your braising liquid. White wine, tomato sauce and chicken broth are all options. Scrape the pan with a spatula to mix in the sauteed ingredients.
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