Buttermilk Battered Calamari Food

BUTTERMILK-BATTERED CALAMARI

Steps:

• Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
• Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
• Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

CALAMARI "BRUCE"

Steps:

• Toss calamari with buttermilk in a non-reactive bowl, cover and let marinated in the refrigerator for 2 hours.
• Make topping by heating olive oil over medium heat in a medium skillet. Add peppers, sun-dried tomatoes, scallions, fresh ginger, and wasabi and saute until peppers are tender and flavors integrate. Remove from heat and set aside.
• Drain marinated calamari through a strainer or colander. Heat canola oil in deep-fryer to 375 degrees F (or as deep-fryer manufacturer directs for similar foods). To make tempura, mix flour, cornstarch, baking powder, and salt and pepper in a bowl. Dredge sliced calamari in the dry mix, then set aside briefly. Add seltzer in a stream to the tempura mix while whisking constantly to make into a batter. Dip calamari into the batter or ladle batter over the calamari, and place into the deep-fryer basket, frying for a minute or two until golden brown. Drain on paper towels.
• Finish by adjusting seasoning in topping with salt and pepper. Serve topping over fried calamari and squeeze lemon and lime juice over.

BUTTERMILK BATTER-FRIED ONION RINGS

Steps:

• Cut onions into 1/2-inch slices, and separate into rings.
• Set aside.
• Whisk together flour and next 4 ingredients until smooth.
• Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
• Dip onion rings in batter, coating well.
• Fry, a few rings at a time, until golden.
• Drain on paper towels.
• Serve immediately.

BUTTERMILK-BATTERED CALAMARI

Steps:

• Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
• Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
• Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

CALAMARI

Steps:

• Cut the squid into rings or strips and separate the tentacles. Place in a bowl with the milk and garlic for a couple of hours.
• Mix all the dry elements of the batter together in a bowl. When ready to cook, take a suitable pan and fill it 1/3 with oil. Heat but do not let the oil smoke. If you have a thermometer heat to 200 degrees C. If you do not have a thermometer place a small cube of white bread in the pan. If it browns in 5 to 10 seconds the oil is at the correct temperature.
• When ready, mix the icy lemonade with the egg and then into the dry batter ingredients. It should resemble melted ice cream.
• Dust each piece of the squid in flour, then into the batter, shaking off the excess. Carefully drop into the oil and cook for approx 2 minutes until golden. Cook as much as you can cope with at a time, but do not overfill the pan. When golden remove onto kitchen towel to drain.
• Serve with lemon, salt and pepper.

BUTTERMILK-BATTERED CALAMARI ON MIXED GREENS WITH LEEK DRESSINGS

Steps:

• Pour buttermilk into large bowl. Place flour in another large bowl. Season flour with salt and pepper. Pour vegetable oil into heavy large saucepan. Heat to 375°F. Working in batches, dip calamari pieces into buttermilk, turning to coat. Remove from buttermilk and dredge in flour, shaking off excess. Carefully add calamari to saucepan. Fry until golden brown, about 1 minute. Using slotted spoon, transfer to paper towels; drain. Repeat with remaining calamari, buttermilk and flour.
• Divide greens among 4 plates. Place calamari atop greens, dividing equally. Spoon Leek Dressing over salads. Garnish with chopped tomatoes; serve.