Deep Fried Calamari Simple Food

FRIED CALAMARI

Steps:

• Check calamari for breaks and slice into 1/8- to 1/4-inch rings.
• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Place 2 cups flour in a bowl. Whisk milk and eggs together in a separate bowl. Place remaining 4 cups flour, cornstarch, paprika, salt, pepper, and cayenne in a third bowl; mix thoroughly.
• Toss calamari rings in the plain flour. Move to the egg mixture and thoroughly coat. Move to the seasoned flour and coat fully. Move back to egg mixture if not thoroughly coated; coat with seasoned flour again.
• Submerge floured calamari in the hot oil until golden, 3 to 4 minutes per batch. Lift out with a slotted spoon, letting oil drip off. Drain on paper towels. Place calamari in a small bowl; check seasoning. Add parsley and lemon wedge for garnish.

DEEP-FRIED CALAMARI RINGS

Steps:

• Stir flour, 2 teaspoons salt, paprika, and black pepper together in a shallow bowl.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Press calamari rings into the flour mixture until evenly coated, shaking off excess flour.
• Working in batches, fry calamari rings in the hot oil until golden brown, 3 to 4 minutes. Transfer cooked calamari to a paper towel-lined plate; sprinkle with salt. Serve calamari with cocktail and lemon wedges.

DEEP FRIED CALAMARI (SIMPLE)

Steps:

• Dredge calamari rings in corn starch and shake off excess.
• The rings may be prepared in advance up to this point, and refrigerated.
• Heat oil to fairly high heat.
• Deep fry rings about 1 minute or until golden.
• Drain on paper towels, and sprinkle lightly with salt.
• Serve with lemon wedges and garlic mayo or marinara sauce for dipping.

FRIED CALAMARI

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.

FRIED CALAMARI

Steps:

• Set a deep fryer to 450 degrees F. Fill with vegetable oil.
• Rinse calamari, then strain.
• Make a wash in a bowl with eggs, milk, salt and pepper. With a whisk, beat all the ingredients until fully combined, about 1 minute. Add the calamari and let it soak in the mixture for a few minutes. Put flour in another separate bowl.
• Scoop out 2 cups calamari with a strainer, then transfer to flour. Toss calamari gently in flour, making sure each piece of calamari is evenly coated. Transfer to a dry strainer and shake off excess flour. Repeat with remaining calamari.
• In small batches, fry the calamari until golden, then drain on a paper towel. Plate the calamari and serve with fresh lemons and marinara sauce.

FRIED CALAMARI

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.

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.

TASTY DEEP FRIED CALAMARI

Steps:

• 1. Thaw squid and drain well Cut tubes into ½-inch rings. Combine flour cornstarch and cayenne in a re-seal-able bag.
• 2. Add squid rings and tentacles; shake to coat. In deep fryer or deep-bottomed pot, heat oil to 425°F.
• 3. Cook squid in batches, until golden (about 60 seconds). Drain on paper towels. Sprinkle with salt to taste.
• 4. Serve with lemon wedges.
• 5. Enjoy the full recipe with details @ http://goo.gl/lmM0m5