VEGAN CALAMARI
With just a but of clever chopping and cutting you can turn king oyster mushrooms into crispy AF vegan calamari!
Provided by Lauren Toyota
Categories Appetizer
Time 35m
Number Of Ingredients 13
Steps:
- Slice mushroom stems width-wise into 1/8-inch and 1/4-inch rounds. Reserve the mushroom tops for another use.
- Depending on the thickness of your oyster mushroom stems, use a 1/2-inch round cookie cutter or the round end of a metal piping tip to punch holes into the center of each mushroom round. You'll also batter and fry up the inside circles you punch out.
- You can deep fry in a large flat-bottomed pot or a deep fryer. After doing the deep fryer method in the video above, I actually recommend doing this with a pot with a thermometer attached. This way you have more control over separating the mushroom pieces. I found they sank, and stuck to the bottom of the fry basket! If using the pot ensure you add enough vegetable oil so you have at least 2-inches of oil on the bottom. Ensure oil is heated to 350°F before frying the mushrooms.
- To make the batter, in a medium bowl whisk together all-purpose flour, cornstarch, cayenne pepper, smoked paprika, garlic powder, sea salt, and ground pepper until well combined. Slowly add the club soda while whisking until you get a pancake-like batter. You might not use the entire 1 cup of club soda to achieve this consistency. It should stick well to the mushroom pieces and not drip off too much.
- Working in batches, add half the mushroom pieces to the batter and toss to evenly coat with your hands. Tap off the excess and gently add a couple pieces at a time to the frying oil.
- Use a wooden spoon or chopstick to separate the mushroom pieces, while frying so they don't stick together.
- Once the pieces float to the surface in about 2 minutes, flip and fry the other side for about 2 more minutes. It should take about 4 to 5 minutes total to reach a nice golden brown color.
- Remove the fried mushrooms with a slotted spoon onto a paper towel lined baking sheet or large platter. Repeat until all remaining mushroom pieces are fried.
- Squeeze some lemon juice over the vegan calamari just before serving and use the tartar sauce from the hot for food cookbook for dipping or use a pre-made vegan tartar sauce. Regular shrimp cocktail sauce is also vegan friendly, or you can whip up your own by combining ketchup and horseradish. That's all it is anyway! You could add a bit of garlic and/or lemon juice if you really want!
CALAMARI
Tapas is easy but so impressive - this is a perfect recipe to wow your friends at dinner parties. Match with a glass of Campo Viejo Rose 2008 - it's a lovely pairing.
Provided by natalielobel
Time 15m
Yield Serves 4
Number Of Ingredients 11
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.
CRISPY FRIED CALAMARI RECIPE (KALAMARAKIA TIGANITA)
Crispy and perfectly seasoned fried calamari recipe (kalamarakia tiganita)! A favorite Greek meze that is served in every fish tavern (Psarotaverna) and you should really give it a try making it at home. Discover all the secrets behind this traditional delight here.
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 15m
Number Of Ingredients 8
Steps:
- To prepare this super easy fried calamari recipe, clean the calamari and wash thoroughly. Using a sharp knife cut the calamari in slices, approx. 1 cm each. This will create the rings, as seen in the picture below. Place the calamari rings on some paper towel to get ride of the excessive water.
- Prepare the seasoning for the fried calamari. In a blender add the seasoning and pulse until powdered. (Alternatively you can use a pestle.)
- In a large sandwich bag or tupperware add the flour and seasoning. Place in the sliced calamari and shake well to coat (you will need to do this in batches). Remove the calamari onto a plate, shaking of any excess flour.
- Into a medium sized frying pan pour enough vegetable oil to deep fry the calamari. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the calamari rings in; if it sizzles the oil is ready. Fry the calamari in batches for about 2-3 minutes, until nicely golden.
- Remove the fried calamari using a slotted spoon and place on some paper towel to dry for 1-2 minutes. Have a taste and sprinkle with some more salt.
- Enjoy this delicious Greek fried calamari recipe with a last minute squeeze of a lemon.
Nutrition Facts : ServingSize 1 portion, Calories 330kcal, Sugar 0.2g, Sodium 3566.6mg, Fat 6.5g, SaturatedFat 3.5g, UnsaturatedFat 1.9g, TransFat 0g, Carbohydrate 33.6g, Fiber 1.7g, Protein 32g, Cholesterol 407.8mg
FRIED CALAMARI
Provided by Anne Burrell
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
CALAMARI SPECIAL
This is one of the nicest and best tasting calamari recipes that I have eaten. I find that the calamari is not tough as I have experienced in many restaurants. A friend Chef and I developed this marvelous recipe that is so easy to prepare.
Provided by William Uncle Bill
Categories Squid
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Firstly, prepare a deep-fryer with a good vegetable oil and heat to 375 degrees F, or use a medium size deep frying pan on high heat.
- Defrost calamari and rinse under cold running water.
- Cut calamari into 1/4 inch strips. If using fresh calamari, just cut into 1/4 inch strips. Pat dry calamari with paper towels.
- In a medium size mixing bowl, mix together flour and Panko bread crumbs.
- Add milk to a bowl and dip calamari in the milk.
- Toss calamari strips in flour/crumb mixture just to coat. You do not want to have a heavy coating as it could drop off when frying.
- Flash fry coated calamari in prepared deep-fryer or frying pan for about 15 seconds, deep frying in small amounts.
- In a frying pan, heat 1/2 cup of vegetable oil to medium-high heat.
- Add garlic and Sambal Oelek and stir well, cover with a screen to prevent oil from spattering or splashing.
- Sauté flash-fried calamari for about 1 minute or until nicely light brown. Do not over fry as it could get chewy.
- Serve calamari with your favorite dip.
FRIED CALAMARI
Make and share this Fried Calamari recipe from Food.com.
Provided by canarygirl
Categories Squid
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- First, coat the calamari rings in corn meal, shaking them out to get rid of any excess.
- Then dip them into a mixture of the eggs and garlic.
- Lastly, dip them into the bread crumbs mixed with salt, coating them well, and shaking off any excess.
- Up to this point may be done in advance, and the calamari rings refrigerated for a couple of hours, until you are ready to fry.
- Meanwhile, heat the oil (the secret to crispy calamari is hot, hot oil, just below the smoking point.) Fry the rings (in batches) about 1 minute, or until they are golden.
- Remove and drain on paper towels.
- If you have a deep fryer it's best, but otherwise, make sure the oil is deep enough to cover the calamari.
- Serve immediately with lemon wedges, garlic mayo, and marinara sauce.
CALAMARI "BRUCE"
Provided by Robert Irvine : Food Network
Categories appetizer
Time 2h37m
Yield 4 servings
Number Of Ingredients 18
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.
FRIED CALAMARI
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 16
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.
CALAMARI MEDITERRANEAN
This is a really nice way to prepare calamari as opposed to frying it. Make sure you have plenty of french bread to mop up the juices.
Provided by ChefDebs
Categories Octopus
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a hot saute pan add the oil, garlic and calamari.
- Saute for 1 min then add the capers, cumin, red pepper flakes, chopped ancho chili and diced tomatoes. Cook for another minute.
- Add the white wine and lime juice and then simmer for 4 minutes.
- Finish by adding the chopped parsley, salt and butter.
- Reduce until sauce thickens.
- Serve with French bread.
Nutrition Facts : Calories 308.8, Fat 25.7, SaturatedFat 9.3, Cholesterol 30.5, Sodium 267.8, Carbohydrate 10.2, Fiber 1.7, Sugar 2.8, Protein 1.9
FRIED CALAMARI
Fried calamari is one of the seafood dishes that's a must in my home. Golden rings of goodness. Fried squid consists of batter-coated, deep fried squid, served with marinara sauce and lemon on the side.
Provided by A Taste of Brooklyn
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, cayenne pepper, parsley, salt and pepper. Mix well and set aside. In a dutch oven, over medium heat, add 3 inches oil and when hot, 350°F Working in small batches, dredge the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and golden, about 1 min, per batch. Remove to a paper towel lined plate to drain.
- Transfer the fried calamari to a clean plate and lightly season with salt. Serve with the lemon wedges and marinara sauce on the side.
CALAMARI FRITTI
Provided by Tyler Florence
Categories appetizer
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.
- Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Drain on paper towels and salt, to taste. Using a slotted spoon, transfer the fried calamari to paper towels to drain. Serve immediately with lemon wedges and dipping sauces.
- Smoked Jalapeno Aioli:
- 1 cup mayonnaise
- 1 to 2 canned chipotle chile in adobo
- 1 garlic clove, coarsely chopped
- 1/2 lemon, juiced
- 1 tablespoon chopped flat-leaf parsley
- Pinch salt
- Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.
- Yield: 1 cup
- Tomato-Basil Sauce:
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 4 fresh basil leaves, hand-torn
- 1 (16-ounce) can crushed tomatoes
- Pinch sugar
- Kosher salt and freshly ground black pepper
- Coat a saucepan with 2 tablespoons of the oil and warm over medium heat. Add the garlic and basil; cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Stir in the remaining olive oil. Serve as a dipping sauce with fried calamari.
- Yield: 2 cups
CORY'S BEST CALAMARI
My mom always cooked this recipe when I was a kid: deep fried calamari. This is one of our family's favorite foods. Simple yet very delicious.
Provided by Cory Folchi
Categories World Cuisine Recipes European Italian
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Rinse and drain squid well. Pat squid dry with paper towels. Sprinkle salt on squid.
- Put flour and a few squid in a small paper or plastic bag. Shake the squid rounds in the bag until coated. Remove squid and place more in the sack to coat.
- Heat oil in a medium size frying pan over a high heat. Fry the calamari in the oil until golden brown and crispy. Drain the calamari on paper towels. Serve hot.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 24.8 g, Cholesterol 423.1 mg, Fat 24.8 g, Fiber 0.7 g, Protein 30.9 g, SaturatedFat 3.5 g, Sodium 545.6 mg, Sugar 0.1 g
FRIED CALAMARI
This fried calamari recipe is tender pieces of squid soaked in buttermilk, then coated in seasoned flour and deep fried to golden brown perfection. A quick and easy appetizer option that's even better than what you'd get at a restaurant!
Provided by Sara Welch
Categories Appetizer
Time 55m
Number Of Ingredients 9
Steps:
- Place the calamari in a bowl with the buttermilk and stir to combine.
- Cover the bowl and refrigerate for at least 30 minutes.
- Heat 3-4 inches of oil in a large deep pot to 375 degrees F.
- Place the flour, salt, paprika, pepper and garlic powder in a medium bowl; stir to combine.
- Remove each piece of squid from the buttermilk and dredge in the flour. Repeat the process until all pieces are coated.
- Place 8-10 pieces of squid in the oil. Cook for 2-3 minutes or until golden brown.
- Remove the squid from the oil and drain on paper towels. Repeat the process with the remaining squid.
- Sprinkle additional salt over the squid if desired, and sprinkle with chopped parsley. Serve immediately.
Nutrition Facts : Calories 314 kcal, Carbohydrate 43 g, Protein 25 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 271 mg, Sodium 677 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
KALAMARAKIA TIGANITA: CLASSIC GREEK SMALL FRIED SQUID (CALAMARI)
Steps:
- Gather the ingredients.
- Defrost the squid according to the package instructions, if you're using frozen rings. Otherwise, clean the squid in preparation for frying, keeping the tentacles in one piece.
- Season the squid with salt. You can also add pepper if desired.
- Preheat a deep skillet or a heavy-bottomed frying pan over low heat.
- Pour oil into the frying pan. It should not be any deeper than half the depth of the pan. Turn the heat up to high.
- Dredge the squid in the flour and let sit for a few minutes.
- Gently shake off any excess flour.
- Add the squid to the pan when the oil is hot. Check the oil by touching a piece of the calamari to it. If the calamari sizzles, the oil is ready.
- Fry the squid without crowding them until they are crisp and golden brown on all sides, about 1 to 3 minutes.
- Remove them with a slotted spoon, and drain on paper towels.
- Garnish with parsley, and serve with lemon wedges.
Nutrition Facts : Calories 204 kcal, Carbohydrate 15 g, Cholesterol 151 mg, Fiber 2 g, Protein 12 g, SaturatedFat 2 g, Sodium 48 mg, Sugar 2 g, Fat 11 g, ServingSize 14 servings (1/2-cup servings), UnsaturatedFat 0 g
FRIED CALAMARI (CALAMARI FRITTI)
Steps:
- Season to taste with salt and serve immediately with lemon wedges. Enjoy.
Nutrition Facts : Calories 511 kcal, Carbohydrate 49 g, Cholesterol 428 mg, Fiber 6 g, Protein 29 g, SaturatedFat 5 g, Sodium 262 mg, Sugar 9 g, Fat 25 g, ServingSize 4 servings, UnsaturatedFat 0 g
CALAMARI
This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it!
Provided by bluebayou
Categories World Cuisine Recipes European Italian
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
- In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
- Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.
Nutrition Facts : Calories 641.9 calories, Carbohydrate 5.2 g, Cholesterol 111.8 mg, Fat 66.7 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 8.7 g, Sodium 254.1 mg
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- Put the squid into a bowl and cover with milk, then cover the bowl with cling film and refrigerate for 6-8 hours.
- When it's time to cook them, mix together the flours and the salt in a shallow container. Fill a large, heavy based pan or a wok a third full with the oil and heat over a medium-high flame until a pinch of flour sizzles when it hits the oil.
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