Panko Fried Calamari Food
SALT AND PEPPER CALAMARI
A crispy, fresh-tasting fried calamari, similar to that found in a very popular Asian restaurant.
Provided by Lindsayne
Categories Appetizers and Snacks Seafood
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk egg and milk together in a bowl. Mix panko, pepper, and salt in a shallow bowl.
- Lightly dust calamari with flour, shaking off any excess. Dip in egg mixture then panko mixture to coat. Transfer to a plate and refrigerate for 20 minutes.
- Heat oil in a saucepan or deep fryer. Deep-fry calamari in batches until light golden brown, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 58.1 g, Cholesterol 277.8 mg, Fat 18.4 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 3.8 g, Sodium 1439.6 mg, Sugar 0.9 g
AIR FRYER CALAMARI
Guilt-free crispy air-fried calamari! Serve with cocktail sauce and lemon wedges if desired.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Tapas
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place flour in a bowl. Whisk egg and milk in a separate bowl. Combine panko, salt, and pepper in a third bowl.
- Coat calamari rings first in flour, then in egg mixture, and finally in panko mixture.
- Place rings in the the basket of the air fryer so that none are overlapping. Work in batches if needed. Spray the tops with nonstick cooking spray.
- Air fry for 4 minutes. Flip rings, spray with nonstick cooking spray, and cook for 3 minutes longer.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 50.6 g, Cholesterol 47.7 mg, Fat 4.6 g, Fiber 0.6 g, Protein 24.8 g, SaturatedFat 1.1 g, Sodium 728.3 mg, Sugar 0.9 g
PANKO FRIED CALAMARI
Adapted from Cookworks. Untried at the time of posting. Candidate for a component in another recipe I'm trying to develop.
Provided by -JoeB
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
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.
- In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt.
Nutrition Facts : Calories 586.3, Fat 7, SaturatedFat 1.7, Cholesterol 528.4, Sodium 676.5, Carbohydrate 73.8, Fiber 3.7, Sugar 4.6, Protein 52.2
AIR-FRYER CALAMARI
Steps:
- Preheat air fryer to 400°. In a shallow bowl, combine flour and salt. In another shallow bowl, whisk egg and milk. In a third shallow bowl, combine bread crumbs, seasoned salt and pepper. Coat calamari with flour mixture, then dip in egg mixture and coat with bread crumb mixture., In batches, place calamari in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook 4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-5 minutes longer.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 28mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
PANKO FRIED CALAMARI
These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.
Provided by Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 10
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
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- Completely defrost your squid rings. In a small bowl, whisk the 2 eggs and set aside. In a separate bowl, add the flour. In a third bowl, add the panko bread crumbs.
- Lightly coat a squid ring in flour, tapping ring against side of the bowl when finished so that any excess flour comes off. Dip your squid ring in egg to coat and then also tap it a few times to get off any excess egg drippings (You want to be careful to not have too much egg on your squid ring because you don't want the bread crumbs to get too moist. If the excess egg drippings end up in the bread crumbs, it will cause them to clump up and then they won't stick to the squid.). Roll your squid ring a few times in the panko crumbs until fully coated. Place squid ring onto baking sheet. Repeat with remaining rings.
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- Thoroughly clean squid pieces under cold water, running water through tubes. Dab dry. The tips might have a jelly-like tendon that will need to be cut off and discarded. Cut tubes into 1/2 inch rings. Rinse tentacles and leave whole. Set in refrigerator to dry out further.
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- Place calamari into a large bowl and pour buttermilk over it. Let rest for 1 hour to overnight to tenderize.
- Preheat oil in a large pot or deep fryer set to 350 degrees F (176 degrees C). Make sure it's at least an inch deep, but no more than 1/2 the pot full.
- In a medium bowl, add the flour, panko, salt, pepper, paprika, onion powder, and garlic powder. Whisk well to combine.
- Take the calamari out of the buttermilk and directly into the flour using a fork or tongs. Use a separate fork or tongs to dredge the rings and coat them well in the seasoned flour. Place them on a plate in one layer.
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- Put the panko breadcrumb in a large ziplock. Use a rolling pin to crush the breadcrumb until finely ground.
- In a large bowl, combine calamari strips and buttermilk. Marinate in the refrigerator for 30 minutes to an hour.
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