Calamari Rings With Green Chili Mayonnaise Recipes

CRISPY CALAMARI RINGS

Steps:

• Preheat oil to 370 degrees F (185 degrees C) in a deep fryer, deep frying pan, or pot.
• Coat squid with garlic powder, onion powder, salt, oregano, basil, parsley, paprika, cayenne, and white pepper in a medium bowl. Mix thoroughly. Add flour and toss to dredge.
• Fry squid in the hot oil, in batches if needed, until light brown, 2 to 3 minutes. Do not overcook, or squid will be tough and chewy. Drain on paper towels. Serve with lemon wedges and marinara sauce.

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).

CALAMARI RINGS WITH GREEN CHILI MAYONNAISE

Steps:

• Lightly toast the garlic by spearing it on a fork and holding it over a flame. Place in a food processor, along with the egg yolks, cilantro, vinegar and lime juice. Process until smoothly pureed. With the machine running, slowly add the olive oil. Add the green chilies, and puree again. Season to taste with salt. Place the mayonnaise, covered, in the refrigerator until ready to use.
• Beat the eggs into the milk. Place the squid rings in this mixture. Stir to coat.
• Combine flour, cornstarch, cumin, canela or cinnamon, coriander, chili powder and sea salt in a bowl.
• Heat the peanut oil for deep frying to 350 degrees.
• Dip the squid rings into the seasoned flour, and fry until nut-brown. Do not crowd the rings in the pan. Drain briefly on absorbent paper. Serve with the lime wedges and the chili mayonnaise on the side, to be used as a dip.