CAJUN CALAMARI
I doubled the recipe here and I show you how to clean and prepare fresh calamari. Remember, never fry squid over 2 minutes. I used a Cajun seasoning in this video made by Frog Bone Cajun Sauces, to give it a Cajun kick, and it is delicious!
Provided by Smoky Ribs BBQ
Categories Low-Carb Pescatarian Weekend Project Egg-Free Soy-Free Game Day 4th of July Father's Day Entertaining Summer Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free
Time 2h
Yield 4
Number Of Ingredients 6
Steps:
- Rinse the Calamari (1 pound). Cut off the tentacles to the same length.
- Pull all the innards out. Just reach up the body and pull it straight out.
- Pull out the squid quill. Reach in and make sure you got all the innards out.
- The wings are edible but are on the chewy tough side, so pull them right off.
- Peel the squid skin off.
- The tentacles are a delicacy, so cut right in front of the eyes and push the beak through the other side. Wash the prepared calamari one more time.
- Take the open end of the squid, cut off the uneven ends, and discard. Cut the squid into quarter-inch rings. Discard the tip. As you slice, make sure none of the quill broke off by feeling through the squid.
- In a large mixing bowl, combine Buttermilk (1 cup) and Cajun Seasoning (2 tablespoon).
- Add the cleaned squid rings to the mixture and mix until the rings are thoroughly coated. Marinate for 1 to 2 hours.
- In a large mixing bowl, mix Corn Masa Flour (1/2 cup) or All-Purpose Flour (1/2 cup) and Cajun Seasoning (4 tablespoon).
- Heat deep fryer with Grapeseed Oil (as needed) to 375 degrees F (190 degrees C). Coat marinated squid in flour mixture. Shake off the excess and add to deep fryer basket.
- Slowly lower the basket into the fryer and fry for a minute to a minute and a half. Transfer to a paper towel lined plate. Finish off all the squid.
- Serve with some lemon wedges and your favorite dipping sauce like aioli or tartar sauce.
Nutrition Facts : Calories 47 calories, Protein 3.7 g, Fat 0.9 g, Carbohydrate 6.5 g, Fiber 0.3 g, Sugar 0.8 g, Sodium 789.9 mg, SaturatedFat 0.4 g, TransFat 0 g, Cholesterol 66.9 mg, UnsaturatedFat 0.3 g
FRIED CALAMARI
This crowd-pleasing appetizer couldn't be easier to prepare at home. You can find fresh squid at most seafood markets or in the freezer section.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Thoroughly pat the squid dry with paper towels. Slice the bodies into 1/2-inch-thick rings and lay on a paper towel-lined baking sheet along with the tentacles; pat completely dry.
- Fill a large saucepan halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚F. Whisk the flour, salt and pepper in a large bowl. Toss the squid in the flour to coat. Transfer the squid to a plate, shaking off any excess flour.
- Working in batches, fry the squid in the hot oil until golden, about 2 minutes. Drain on clean paper towels.
- Serve the squid with warm marinara sauce and lemon wedges.
CAJUN FRIED CALAMARI
Crispy-fried calamari with a spicy Cajun-style kick.
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Rinse the calamari and slice into 1/4-inch rings. Place the calamari on paper toweling to drain. In a shallow bowl, combine the flour, cumin, chili powder, pepper, and salt. Heat the oil in a large skillet or deep fryer until it reaches 365 degrees F. Dredge the calamari rings in the flour mixture, shaking off any excess. Add the rings (in batches if needed) to the hot oil and cook for 2 minutes or until light brown and crispy. Do not overcook them or they will be tough. Remove the calamari from the oil with a slotted spoon and place on paper toweling to drain. Immediately sprinkle them with Tabasco, depending on how spicy you want them. Serve hot with cocktail or tartar sauce, with lemon wedges on the side.
Nutrition Facts :
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.
FRIED CALAMARI (CAJUN STYLE)
This recipe is dedicated to Chef Queen Dragon Mom--she hates calimari, but I'm hoping this recipe will change her mind :0)
Provided by Pokey in San Antonio
Categories Squid
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash and pat squid rings dry.
- Pour flour into zip lock bag along with salt, pepper, cayenne, and garlic powder: shake to mix.
- In a shallow bowl, mix the eggs, milk, and hot sauce (I use Texas Pete).
- Pour remaining flour in another zip lock bag.
- Working with a few rings at a time, shake in unseasoned flour, dip into egg/milk mixture, shake off excess, then shake in seasoned flour.
- Fry in hot oil (350 degrees) until a light golden brown. I recommend doing just a couple of rings at first as a taste test. Add seasoning to flour if required.
- After frying, place on paper towel to drain, and re-season with Tony's (optional). Just a little salt is fine as well.
- Note: I don't recommend using Tony's as the seasoning for the flour--it comes out too salty.
Nutrition Facts : Calories 376.6, Fat 5.2, SaturatedFat 1.6, Cholesterol 425.6, Sodium 939.2, Carbohydrate 47.7, Fiber 2.1, Sugar 0.7, Protein 32.2
FRIED CALAMARI WITH REMOULADE SAUCE DRIZZLED WITH BALSAMIC SYRUP
The balsamic vinegar is cooked and reduced to a syrup consistency then drizzled over the calamari, which gives this Cajun calamari and zing!
Provided by Rita1652
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat balsamic till reduced to a syrup.
- Set aside.
- Combine the flour, cumin, chili powder, garlic powder, paprika, pepper and salt in a shallow bowl.
- Heat the oil in a large skillet.
- When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
- Drain on paper towels.
- Season with salt.
- Place on a platter and drizzle with balsamic syrup.
- Serve with Remoulade Sauce (Recipe #87124).
Nutrition Facts : Calories 858.1, Fat 74.7, SaturatedFat 9.9, Cholesterol 148.6, Sodium 253.9, Carbohydrate 33.8, Fiber 1.4, Sugar 6.6, Protein 12.6
CRISPY FRIED CALAMARI & AïOLI
Transport yourself to a seaside taverna with Mediterranean-inspired deep-fried squid rings and garlicky aïoli. Cooking this is easier than you think
Provided by Esther Clark
Categories Starter
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
EASY CALAMARI CAJUN STYLE WITH LIME VINAIGRETTE
Very quick, tasty and simple to make. Can also be used with prawns (shrimp) or fish fillets. Garnish with lemon wedges. Simply delicious
Provided by An_Net
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Calamari:.
- Slice squid tubes in to rings.
- Combine flour and cajun seasoning in a ziploc bag and toss.
- Deep fry for 30/40 seconds.
- VINAIGRETTE:.
- In a food processor, process everything except the oil.
- Slowly drizzle in the oil until emulsified.
- Add chopped coriander.
- Place into a bowl for 30mins for the flavours to develop.
- Serve on the side or drizzle some of the vinaigrette over the calamari.
FRIED CALAMARI
You can make light and crispy calamari - the kind you get at clam shacks and Italian-American restaurants - without a deep fryer. Compared to frying fish or chicken, frying squid is a breeze thanks to its small size and quick cook time. To ensure success, soak the squid in milk to reduce fishiness and help the coating stick. A little baking powder and cornstarch in the coating keeps it airy and delicate. (Add paprika or black pepper for spice, or let the mild flavor shine through.) Then, to keep the squid from toughening, fry it hot and fast; just a couple of minutes will do it. Eat right away with a squeeze of lemon or marinara sauce.
Provided by Ali Slagle
Categories finger foods, appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the milk and 2 teaspoons salt. Cut the squid tubes 3/4-inch thick, then add to the milk mixture along with the tentacles. Let sit for 5 minutes or up to 1 hour. (Refrigerate if soaking for more than 15 minutes.)
- In a large bowl, stir together the flour, cornstarch, baking powder, and paprika or black pepper (if using). Use your hands to shake excess milk from the squid, then transfer to the flour mixture. Toss until well coated; you may need to open up the tubes to ensure their insides are coated in flour.
- In a large (12-inch) cast-iron skillet or Dutch oven over medium, heat ½ inch of oil to 375 degrees. Line a plate or sheet pan with paper towels. Add a handful of the squid to the oil and cook until golden brown, 1 to 3 minutes. Stir only after the coating seems to have set. (Any sooner and the coating could fall off.) Use a slotted spoon or tongs to transfer to the lined plate. Season with salt.
- Return the oil to 375 degrees, fish out any browned bits, and repeat with the rest of the squid in batches. Eat with a squeeze of lemon and/or dunked in marinara sauce.
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