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
SALT AND PEPPER CALAMARI
Make and share this Salt and Pepper Calamari recipe from Food.com.
Provided by Wendys Kitchen
Categories Squid
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 150 degrees Celsius. (not sure why).
- Lightly dust calamari with flour shaking off any excess. Then dip in to the combined egg and milk.
- Combine breadcrumbs, sea salt and peppers in a shallow bowl, and coat calamari in this mixture.
- Transfer to a plate and place in the fridge for 20 minutes.
- Heat oil in saucepan and deep-fry calamari in batches until golden brown. Drain on paper towels.
- Serve with some sweet chilli sauce.
Nutrition Facts : Calories 426.1, Fat 6.8, SaturatedFat 1.9, Cholesterol 346.3, Sodium 1658.3, Carbohydrate 57.8, Fiber 3.2, Sugar 3.7, Protein 30.8
SALT AND PEPPER CALAMARI
Steps:
- For the calamari: In a large heavy-bottomed skillet, heat the canola oil over medium-high heat to 360 degrees F.
- In a large bowl, stir together the cornstarch and flour with a generous amount of salt and pepper. Toss the squid in the cornstarch, being sure to completely coat.
- Working in batches, lift the squid from the cornstarch, shaking to remove any excess, and carefully place in the oil. Fry until lightly golden and crisp, 3 to 4 minutes. Remove from the oil and drain on a baking sheet lined with a brown paper bag. Repeat with the remaining squid.
- For the dipping sauce: Combine the soy sauce, chili sauce, lime juice, garlic, scallions and ginger in a small bowl. Stir together and serve with the calamari.
SALT AND PEPPER SQUID
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Put the oil in a frying pan over high heat. Bash the salt and peppercorns in a mortar and pestle until a bit more than bruised but not quite pulverized, and combine this mixture in a freezer bag with cornstarch, adding the squid and tossing to coat well but not heavily.
- When the oil's very hot - not quite smoking, but nearly - fry the squid (knocking any excess cornstarch back in the bag first) in batches (about 4, probably) and cook each batch for about 1 minute or so until just crisp on the outside and still sweet and tender within. You probably won't need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better. Remove to plates lined with a paper towel. After the squid's sat for about half a minute, remove the greasy towel - though sometimes, I dispense with this stage - squeeze lemon over and eat with your fingers, quickly.
SALT AND PEPPER CALAMARI
Salt and pepper calamari is a dish of calamari breaded in a salt and pepper batter and then deep-fried, popular in Australia.
Provided by Renards Gourmets
Categories Appetizer Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Lightly roll the squid in the flour, and shake off any excess.
- Mix the beaten egg and the milk, then dip the squid in this mixture and coat them well.
- In a deep dish, combine the breadcrumbs, sea salt, lemon pepper and cracked black pepper, then roll the squid in this mixture, pressing firmly.
- Transfer to a dish and refrigerate for 30 minutes.
- Preheat the oven to 280 F (140°C).
- Fill a large, deep pan or deep fryer with a large amount of oil, and bring it to a temperature of 340 F (170°C).
- Dip the squid in oil, in batches, frying for 2 to 3 minutes each, until golden brown and cooked through.
- Drain on paper towels.
- Keep warm in the oven while the other squid cooks.
- Prepare the sauce by mixing the mayonnaise and garlic in a bowl.
- Serve the calamari hot.
Nutrition Facts : Calories 722 kcal, Carbohydrate 101 g, Protein 18 g, Fat 26 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 55 mg, Sodium 1782 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 20 g, ServingSize 1 serving
SALT & PEPPER SQUID
Crisp, spicy coating and hot, tender squid make an irresistible combination
Provided by Barney Desmazery
Categories Starter
Time 25m
Yield Serves 4 as a starter or as a main alongside other dishes
Number Of Ingredients 13
Steps:
- To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
- Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don't have a thermometer, you can test it with a cube of bread - it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.
Nutrition Facts : Calories 380 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 3.29 milligram of sodium
SALT AND PEPPER SQUID OR CALAMARI WITH CUCUMBER SALAD
This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book.
Provided by Chef floWer
Categories Octopus
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through. This will allow the squid to curl during cooking. Cut each squid hood into eight pieces.
- Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
- Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
- Cucumber Salad: Combine cucumber, onion, tomato, nuts and mint in medium bowl. Add combined vinegar and oil, toss to combine.
Nutrition Facts : Calories 319.6, Fat 18.2, SaturatedFat 3, Cholesterol 291.8, Sodium 799, Carbohydrate 15.5, Fiber 3.5, Sugar 4.7, Protein 25.6
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