CRISPY FRIED CALAMARI RECIPE
Crispy, succulent calamari rings, coated in seasoned flour and quickly fried to crispy perfection. Budget 30 minutes to soak the calamari in milk. This helps tenderize them while taming their fish smell. It also allows the flour coating to better stick on the rings. Be sure to read the post for more tips!
Provided by Suzy Karadsheh
Categories Appetizer
Number Of Ingredients 11
Steps:
- Slice the calamari tubes into ¾-inch thick rings.
- In a medium bowl, stir 1 teaspoon Diamond Crystal kosher salt in ½ cup milk.
- Add the calamari rings to the milk mixture and refrigerate for 30 minutes.
- In a large bowl, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne (make sure the mixture is well combined).
- Prepare a large colander and set it on top of a large bowl. Using a pair of tongs, take a portion of the calamari rings (about ½ of them) shake off excess milk and toss the calamari in the flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander. Repeat with the rest of the calamari.
- Turn your oven on a low 150 degrees F. Prepare a large sheet pan and set a wire rack on top. Top the wire rack with paper towel.
- Heat 4 inches of grape seed oil in a small cooking pot (I used a 2.5 quart pot) to somewhere between 350 and 365 degrees F. To test your oil, drop one calamari ring, many bubbles will form around it and the calamari will begin to float.
- Once your oil is ready, using a pair of tongs, gently add some of the calamari in and fry for about 3 minutes or until golden brown. Remove the calamari from the oil and arrange it on the paper towel on top of your prepared wire rack. Immediately season with kosher salt, then transfer to your warm oven to keep warm while you work on the rest. Repeat until you have fried all the calamari.
- Transfer the fried calamari to a serving plate and finish with a squeeze of lemon juice!
Nutrition Facts : Calories 227.2 kcal, Carbohydrate 35.8 g, Protein 15.9 g, Fat 1.8 g, SaturatedFat 0.6 g, TransFat 0.1 g, Cholesterol 177.7 mg, Sodium 273.4 mg, Fiber 1.6 g, ServingSize 1 serving
FRIED SHRIMP WITH SQUID
Steps:
- To make the batter, place the flour, salt and pepper in a mixing bowl. Add 2 egg yolks. Start beating with a whisk and stir in the beer, the tablespoon of vegetable oil and curry powder. Blend well. Cover and let stand.
- In another bowl, beat the egg whites until they form soft peaks. Using a rubber spatula, fold them into the batter. Let the mixture stand, covered, until ready to use.
- In a mixing bowl, add the remaining egg yolk, the garlic, mustard, Tabasco sauce, vinegar, salt and pepper. Blend well and add one cup of olive or vegetable oil in a thin stream while beating vigorously. When the mixture is thick and smooth, stir in the basil or other herb. Cover and refrigerate until ready to serve.
- Cut the squid bodies into very thin rounds about a quarter-inch thick. Slice the tentacles into bite-size pieces.
- Heat the oil to 360 degrees in a deep fryer. Place the shrimp and squid in the batter and stir to coat well. Drop the shrimp and squid pieces into the oil a few at a time without crowding them. Fry and stir until they are crisp and lightly golden brown, about one minute for each batch. Remove them and drain on paper towels. Keep warm and continue cooking in batches until all the pieces are done. Serve immediately with the sauce.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 57 grams, Carbohydrate 34 grams, Fat 66 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 1129 milligrams, Sugar 0 grams, TransFat 0 grams
ROADSIDE SEAFOOD FRIED SHRIMP
Steps:
- Pour enough oil into a deep fryer or deep, heavy bottomed pot so the shrimp can be submerged completely. Heat the oil to 350 degrees F.
- Meanwhile, whisk the buttermilk, hot sauce, blackened seasoning and eggs in a large bowl. Put the seafood breading in a shallow bowl. Put the shrimp in the buttermilk mixture to evenly coat, then drain. Immediately toss the shrimp in the seafood breading. Remove the shrimp from the breading and gently shake away excess breading. (Using a wide-mesh strainer works best.)
- Carefully fry the shrimp in batches in the hot oil until they float to the top, 1 to 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels.
DEEP FRIED SHRIMP
Steps:
- In a medium size mixing bowl combine shrimp, salt and pepper; stir.
- Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.
Nutrition Facts : Calories 493 calories, Carbohydrate 24.8 g, Cholesterol 708.9 mg, Fat 15 g, Fiber 0.9 g, Protein 61.1 g, SaturatedFat 3.5 g, Sodium 1092.3 mg, Sugar 0.6 g
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- Place the calamari into a bowl with the lemon juice, and let sit for 30 minutes. This will tenderize the calamari.
- Preheat frying oil to 375 degrees F, either in a deep fryer or a large cast iron pot, no more than 1/2 full.
- In a medium bowl, whisk to combine the flour, cayenne, paprika, and salt. Add half of this mixture to another medium bowl. Place the buttermilk or milk in a third bowl. Place the three bowls on the counter in the following order: spiced flour, buttermilk, and spiced flour.
- Remove the calamari from the lemon juice, then dredge each piece in the flour, shaking off any excess, then into the buttermilk, shaking off the excess, then back into the second bowl of flour. Repeat this process with all the calamari.
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