Fried Calamari Salad Recipes

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.

BUFFALO CALAMARI

Steps:

• Combine flour, salt, black pepper, and cayenne pepper in a resealable plastic bag and shake to combine. Add calamari and make sure all pieces are coated.
• Heat oil in a frying pan over medium to medium-high heat to 395 degrees F (200 degrees C).
• While oil heats, combine tomatoes, onion, and celery in a bowl. Set tomato relish aside.
• Shake excess flour from calamari and drop calamari into the hot oil in batches. Fry until golden brown, about 1 minute per batch. Drain on paper towels. Transfer cooked calamari to a serving plate.
• Top with crumbled blue cheese, blue cheese salad dressing, hot sauce, and a sprinkling of tomato relish.

FRIED CALAMARI

Steps:

• Check calamari for breaks and slice into 1/8- to 1/4-inch rings.
• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Place 2 cups flour in a bowl. Whisk milk and eggs together in a separate bowl. Place remaining 4 cups flour, cornstarch, paprika, salt, pepper, and cayenne in a third bowl; mix thoroughly.
• Toss calamari rings in the plain flour. Move to the egg mixture and thoroughly coat. Move to the seasoned flour and coat fully. Move back to egg mixture if not thoroughly coated; coat with seasoned flour again.
• Submerge floured calamari in the hot oil until golden, 3 to 4 minutes per batch. Lift out with a slotted spoon, letting oil drip off. Drain on paper towels. Place calamari in a small bowl; check seasoning. Add parsley and lemon wedge for garnish.

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 SALAD

Steps:

• Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
• Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
• Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
• Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

SPICY GRILLED CALAMARI SALAD RECIPE

Steps:

• Preheat a grill. Toss the squid bodies with the oil, and generously season with salt and lots of black pepper. When the grill is very hot, add the squid and grill for about 5 minutes, until lightly charred all over. Combine the lime juice, fish sauce, sugar, and chili sauce in a mixing bowl and whisk to blend. Slice the grilled squid into 1⁄2" rings. In a salad bowl, toss the squid, watercress, cucumber, tomato, onion, and peanuts with the dressing. Divide the salad among 4 plates.

CALAMARI SALAD

Steps:

• To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
• Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.

FRIED CALAMARI SALAD

Steps:

• For dressing:
• Whisk first 7 ingredients in medium bowl until miso dissolves. Gradually whisk in 1/2 cup vegetable oil.
• For salad:
• Cook chayote in medium saucepan of boiling salted water just until tender, about 5 minutes. Drain; cool. Combine chayote, endive, radicchio, hearts of palm and mint in large bowl.
• Mix flour and cornstarch in pie dish. Add enough vegetable oil to heavy large pot to reach depth of 3 inches. Heat to 350°F. Sprinkle calamari with salt and pepper. Dredge calamari in flour mixture; shake off excess. Working in batches, add calamari to pot and deep-fry just until crisp and brown, about 3 minutes per batch. Using slotted spoon, transfer calamari to paper towels and drain.
• Add calamari to bowl with chayote salad; add coconut, cashews and 2/3 cup dressing and toss to coat. Divide salad among 8 plates and serve.
• *Available at Asian markets and some supermarkets nationwide.