Crispy Squid With Garlic Mayonnaise Food

CRISPY SQUID WITH CAPERS

Steps:

• Place the flour, salt and capers in a strong plastic bag, shake vigorously to coat.
• Cut the squid into rings approx 1cm wide. Pat dry and add these, and the tentacles, to the flour and capers. Shake again until completely covered.
• Deep-fry in small batches for a couple of minutes until slightly golden.
• Remove from the oil with a slotted spoon and allow to drain on kitchen towel.
• Sprinkle with sea salt and freshly ground black pepper, if desired, before serving.

CRISPY SQUID WITH CAPERS

Steps:

• Cut the squid into rings about ½cm thick. Tip the flour into a freezer bag and season well. Add the capers, then give everything a good shake to mix together. Tip the squid into the bag, then shake again until all the rings are well coated. Mix together the garlic and mayonnaise, then place in a serving bowl.
• Pour some oil into a large pan until it comes about 7cm up the sides, but the pan is no more than a third full. Place over a medium heat and let the oil warm up. To test that the oil is ready, place a small piece of bread in the pan - it should sizzle when it touches the oil.
• Remove a handful of squid from the flour and shake off any excess. Gently drop into the oil, then cook for about 3 mins until crisp. Remove with a slotted spoon and place on kitchen paper. Repeat with the remaining squid. Serve straight away with the mayonnaise and lemon wedges.

CRISPY SQUID WITH GARLIC MAYONNAISE

Steps:

• Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
• Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.
• When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness.
• A couple of minutes per batch is all you should need.
• Mince the garlic into the mayonnaise to serve alongside the fried squid.

CRISPY SQUID WITH GARLIC MAYONNAISE

Steps:

• Strange though it might sound to say it, this is another of my supper-standbys. I keep the frozen squid in the deep-freeze, taking it out in the morning at breakfast to let it thaw in time for the evening's meal. I prefer to eat a massive amount of this, and nothing else (I can eat the whole lot myself) rather than have it more meanly as a starter unless, in a life outside of this chapter's parameters, I'm expecting company, in which case it would happily stretch to 4 people, ready to dunk each crisp piece of squid into the garlic mayonnaise over pre-dinner drinks.
• I feel the ghost of Elizabeth David spitting at my calling this 'crispy' squid, but that's what I habitually call it at home, and I beg forgiveness of the pedants, with whom I have some sympathy.
• Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
• Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.
• When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need
• Mince the garlic into the mayonnaise to serve alongside the fried squid.

CRISPY FRIED CALAMARI & AïOLI

Steps:

• Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
• For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
• Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.

SALT AND PEPPER CALAMARI

Steps:

• Lightly roll the squid in the flour, and shake off any excess.
• Mix the beaten egg and the milk, then dip the squid in this mixture and coat them well.
• In a deep dish, combine the breadcrumbs, sea salt, lemon pepper and cracked black pepper, then roll the squid in this mixture, pressing firmly.
• Transfer to a dish and refrigerate for 30 minutes.
• Preheat the oven to 280 F (140°C).
• Fill a large, deep pan or deep fryer with a large amount of oil, and bring it to a temperature of 340 F (170°C).
• Dip the squid in oil, in batches, frying for 2 to 3 minutes each, until golden brown and cooked through.
• Drain on paper towels.
• Keep warm in the oven while the other squid cooks.
• Prepare the sauce by mixing the mayonnaise and garlic in a bowl.
• Serve the calamari hot.

DEEP FRIED CALAMARI WITH GARLIC AND LEMON MAYONNAISE

Steps:

• For the mayonnaise, mix all the ingredients together and set aside.
• For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute.
• While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag.
• Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise.

CRISPY SQUID WITH GARLIC, CHILE, AND BASIL

Steps:

• The lightly beaten eggs should be in one medium bowl and the bread crumbs in another. Season both the eggs and the bread crumbs with salt and pepper. Take the squid rings and tentacles and coat them with the egg. Remove and allow any excess egg to drip off, and then roll the pieces in the bread crumbs. Place them in a single layer on a baking sheet and refrigerate.
• In a medium-size saute pan, heat the chile oil lightly. Add the garlic and season with salt and pepper. Take care not to brown the garlic but instead sweat it so that the liquid emerges and it becomes translucent. Add the sliced celery and stir to coat everything evenly. Cook for 1 minute. Stir in the lemon slices and set aside to cool.
• Pour the oil into a heavy-bottomed pot (or alternatively, a deep fryer). Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature. Line a baking sheet with a kitchen towel to drain the squid once they are cooked.
• When ready to serve, drop the squid, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon, about 3 to 5 minutes. Drain them on the lined baking sheet. Season immediately with salt and toss with the basil leaves. Serve the garlic sauce on the side or drizzle over top. Serve immediately.