Pan Fried Calamari Rings Food

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.

CRISPY FRIED CALAMARI RECIPE (KALAMARAKIA TIGANITA)

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.

CALAMARI

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.

PAN-FRIED CALAMARI RINGS

Steps:

• Mix together flour, cayenne and salt in a medium-sized bowl.
• Feel free to add other ingredients to the flour mix if you want--any herbs or zests (like lemon) would be great.
• Put 3 eggs in a bowl (cracked, of course!) and beat lightly.
• Place panko on a plate.
• Start heating oil to med-high heat in medium-large pan on stovetop.
• Dip a few thawed calamari rings into the flour.
• Toss till coated.
• Dip flour-coated rings into the egg mixture.
• Toss flour- and egg-coated rings with Panko.
• (An easy way to do this is to have the panko in a plastic ziploc bag--and toss.) Shake off excess panko and put in preheated oil on stovetop.
• Don't crowd the pan!
• Allowing enough space between rings will ensure that they all cook evenly.
• Pan fry till panko is golden and calamari is tender.
• Don't overcook---overcooked calamari tastes like rubber!
• Serve with dipping sauces of your choice; I like Mean's Aioli (#54833).
• Enjoy.
• And then go for a run or take a nap.
• (This makes 4 servings for an appetizer, if you are looking for a substantial appy, or maybe 2-3 servings for a full meal. This is a FILLING dish).

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.

CALAMARI IN BALSAMIC REDUCTION

Steps:

• Bring a saucepan 3/4 full of water to a boil.
• Add the squid and cook until just firm (about 2-3 minutes)-do not overcook.
• Drain and rinse immediately under cold running water.
• Drain well and set aside.
• In a saucepan over low heat, simmer the balsamic vinegar (stirring occasionally) until it becomes thick and syrupy.
• It should reduce to about 1/2 cup or maybe less.
• Toss the calamari with the balsamic reduction and serve warm.

PANKO FRIED CALAMARI

Steps:

• Preheat the deep fryer to 375 degrees F.
• Whisk the egg whites and flour together until smooth. Dip the calamari rings into the egg white batter. Toss calamari rings in the panko, 1 piece at a time.
• In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt and serve immediately.
• Bring a pot of water to a boil and blanch the lotus root for 20 seconds. Refresh in cold water.
• Add lotus root, julienned papaya, orange juice, Thai chile and kosher salt. Mix well.
• Let stand for 15 minutes before serving.
• Yield: 2 cups

FRIED CALAMARI

Steps:

• Preheat oven to 200f. Place the calamari into a bowl and cover with water. Stir in the baking soda and kosher salt and set aside for 15 minutes.
• While the calamari is soaking heat vegetable oil to 370f in a cast iron or heavy gauge frying pan.
• After 15 minutes remove the calamari and pat dry.
• Place calamari into the flour mixture and shake off excess. Gently place the floured calamari into the hot oil and fry for 3-4 minutes or until golden. Work in batches and do not crowd the pan.
• Remove the fried calamari with a slotted spoon and place onto a wire rack. Sprinkle with salt immediately. Place the fried calamari into the oven to keep warm.
• Remove any bits of flour from the oil and once it again reaches 370f fry the next batch. Repeat the process until finished. Serve with marinara, lemon wedges, and/or cherry peppers. Enjoy.

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.

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 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.