Flash Fried Squid Recipes

FLASH FRIED SQUID

Steps:

• Prepare gremolata: In a small bowl, combine the parsley, horseradish, and lemon zest; set aside.
• In a medium bowl, combine the flour, paprika, salt, pepper, and cayenne; set aside.
• To cook the squid, heat 2 inches of oil to 375 degrees in a straight-sided pot. Be sure not to fill your pot more than halfway up the side with oil, because it will foam during frying.
• Pat the squid dry, and toss in the seasoned flour mixture to coat. Let stand 1 minute. Shake the floured squid in a sieve to remove any excess flour. Fry in batches, without crowding, until golden brown, 1 to 1 1/2 minutes. Drain the squid on paper towels. (Frying a batch of squid will bring the temperature of the oil down. Be sure to reheat the oil in between batches and check the temperature again with a deep-fry thermometer before adding more squid.)
• Season squid with salt and pepper. Sprinkle the gremolata over squid. Serve immediately with aioli and lemon wedges.

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 SPECIAL

Steps:

• Firstly, prepare a deep-fryer with a good vegetable oil and heat to 375 degrees F, or use a medium size deep frying pan on high heat.
• Defrost calamari and rinse under cold running water.
• Cut calamari into 1/4 inch strips. If using fresh calamari, just cut into 1/4 inch strips. Pat dry calamari with paper towels.
• In a medium size mixing bowl, mix together flour and Panko bread crumbs.
• Add milk to a bowl and dip calamari in the milk.
• Toss calamari strips in flour/crumb mixture just to coat. You do not want to have a heavy coating as it could drop off when frying.
• Flash fry coated calamari in prepared deep-fryer or frying pan for about 15 seconds, deep frying in small amounts.
• In a frying pan, heat 1/2 cup of vegetable oil to medium-high heat.
• Add garlic and Sambal Oelek and stir well, cover with a screen to prevent oil from spattering or splashing.
• Sauté flash-fried calamari for about 1 minute or until nicely light brown. Do not over fry as it could get chewy.
• Serve calamari with your favorite dip.

FRIED CALAMARI

Steps:

• Cut the tubes of cleaned squid into 1/2-inch ring.
• Transfer the squid to a big bowl with a beaten egg. Stir to mix well.
• In another big bowl, combine the all purpose flour, cornstarch, salt and cayenne pepper. Stir to mix well. Working in small batches, drop some squid into the flour mixture. Coat well and transfer the squid out to a strainer. Repeat until all squid are nicely coated with the flour mixture. Gently shake the strainer with squid to remove excess flour.
• Heat up a skillet with 1-inch oil on high heat. When the oil is heated, deep fry the squid until they turn light brown in color. Remove the squid from oil and drain on paper towels.
• Garnish the squid with parsley, serve warm with tomato sauce.

FRIED CALAMARI

Steps:

• Place the calamari in a bowl with the buttermilk and stir to combine.
• Cover the bowl and refrigerate for at least 30 minutes.
• Heat 3-4 inches of oil in a large deep pot to 375 degrees F.
• Place the flour, salt, paprika, pepper and garlic powder in a medium bowl; stir to combine.
• Remove each piece of squid from the buttermilk and dredge in the flour. Repeat the process until all pieces are coated.
• Place 8-10 pieces of squid in the oil. Cook for 2-3 minutes or until golden brown.
• Remove the squid from the oil and drain on paper towels. Repeat the process with the remaining squid.
• Sprinkle additional salt over the squid if desired, and sprinkle with chopped parsley. Serve immediately.

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.