Fried Squid Recipes

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FRIED CALAMARI



Fried Calamari image

Fried Calamari - deep fried calamari recipe Italian style. Serve with tomato sauce as dipping sauce, this is the best recipe ever, extra crispy, easy and delicious!

Provided by Rasa Malaysia

Categories     Italian Recipes

Time 20m

Number Of Ingredients 9

8-12 oz. (226 g-340 g) cleaned squid and tentacles
1 large egg, beaten
4 oz. (115 g) all-purpose flour
2 oz. (56 g) corn starch
1/8 teaspoon salt
3 dashes cayenne pepper
oil, for deep drying
bottled tomato sauce or pasta sauce, for dipping
chopped parsley, for garnishing

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.

Nutrition Facts : Calories 303 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 231 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 18 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 3 people, Sodium 154 milligrams sodium, Sugar 1 grams sugar

FLASH FRIED SQUID



Flash Fried Squid image

The trick to cooking delicious squid is making sure that it spends little time in the pan -- flash-frying it is the best way to keep the squid flavorful and tender. This recipe comes from Tom Douglas.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon peeled and grated fresh horseradish root
Zest of 1 lemon
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon coarse salt, plus more for serving
1 teaspoon freshly ground pepper, plus more for serving
Pinch cayenne
Peanut oil, for frying
1 1/2 pounds cleaned squid, tubes cut into 1/4-inch rings
Parsley Aioli
Lemon wedges, for serving

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



Fried Calamari image

Fried calamari is one of my favorite recipes, simple to make and tastes delicious.

Provided by John Craig

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 8

Number Of Ingredients 12

1 pound calamari tubes, thawed if frozen
peanut oil for frying
6 cups all-purpose flour
2 cups whole milk
4 eggs
1 tablespoon cornstarch
1 tablespoon paprika
1 teaspoon salt
1 teaspoon finely ground black pepper
½ teaspoon cayenne pepper
1 tablespoon fresh parsley, or to taste
1 wedge lemon

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.

Nutrition Facts : Calories 523.2 calories, Carbohydrate 79.8 g, Cholesterol 214.1 mg, Fat 11.6 g, Fiber 3.1 g, Protein 22.9 g, SaturatedFat 3.3 g, Sodium 488.2 mg, Sugar 3.3 g

FRIED SQUID



Fried Squid image

While cooking squid I tried innumerable coatings. I have two conclusions to report: If you like cakey batter, make what amounts to a thick pancake batter. If you just want a little bit of crust (this is my preference), dredge lightly in flour; it doesn't get any simpler or better.

Provided by Mark Bittman

Categories     quick, appetizer

Time 2m

Yield 4 servings

Number Of Ingredients 7

Neutral oil, like grapeseed or corn, as needed
1 1/2 pounds cleaned squid, sliced into rings, tentacles cut in half lengthwise if large
Salt
ground black pepper
All-purpose flour as needed
3 or 4 jalapeños, cut into rings, optional
Lemon wedges for serving

Steps:

  • Put 1 1/2 to 2 inches of oil in a deep pan over medium-high heat. Meanwhile, spread about 1/4 of the squid at a time on several layers of paper towels and put another couple of layers of towels on top, blotting squid to rid it of as much moisture as possible. Season squid with salt and pepper; put flour in a bowl.
  • When oil is hot, put about 1/4 of the squid in flour, then move it to a sieve over the bowl and shake to remove any excess. Add squid to oil along with some jalapeños if you like, adjusting heat as necessary so temperature remains nearly constant. Fry until squid is lightly browned and cooked through, about 2 minutes. Do not overcook. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt. Start next batch while you eat the first with lemon wedges.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 28 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 461 milligrams, Sugar 0 grams, TransFat 0 grams

CRISPY FRIED CALAMARI RECIPE (KALAMARAKIA TIGANITA)



Crispy Fried Calamari recipe (Kalamarakia Tiganita) image

Crispy and perfectly seasoned fried calamari recipe (kalamarakia tiganita)! A favorite Greek meze that is served in every fish tavern (Psarotaverna) and you should really give it a try making it at home. Discover all the secrets behind this traditional delight here.

Provided by Eli K. Giannopoulos

Categories     Appetizer

Time 15m

Number Of Ingredients 8

700g calamari (25 oz.)
100g bread flour (3.5 oz.)
50g semolina flour (1.5 oz.)
1 tbsp peppercorns (or ground pepper)
2 tbsps salt
1/2 tbsp paprika (optional)
1 tbsp oregano (optional)
vegetable oil for frying

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.

Nutrition Facts : ServingSize 1 portion, Calories 330kcal, Sugar 0.2g, Sodium 3566.6mg, Fat 6.5g, SaturatedFat 3.5g, UnsaturatedFat 1.9g, TransFat 0g, Carbohydrate 33.6g, Fiber 1.7g, Protein 32g, Cholesterol 407.8mg

GRILLED SQUID (CALAMARI)



Grilled Squid (Calamari) image

In this recipe, squid is simply flavored with olive oil and lemon juice, then quickly grilled to tender perfection. How to clean squid also included.

Provided by Peggy Trowbridge Filippone

Categories     Appetizer     Entree

Time 52m

Number Of Ingredients 7

1 pound squid ( cleaned )
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon fresh parsley (chopped)
Garnish: lemon wedges

Steps:

  • Gather the ingredients. Put the skewers in a container, cover with water, and soak for at least 30 minutes while you prepare the squid.
  • Prepare a high (500 F to 600 F) gas or charcoal grill fire. Rinse the squid under cold running water and pat dry with paper towels.
  • Cut the squid bodies lengthwise down one side and open flat.
  • Cut the tentacles in half if too large.
  • In a bowl, combine the olive oil, lemon juice, salt, and pepper.
  • Add the squid bodies and tentacles to the bowl, tossing to evenly coat.
  • Thread the squid bodies lengthwise onto skewers so they lie flat.
  • Thread the tentacles onto separate skewers.
  • Grill, turning once, just until opaque, about 2 minutes.
  • Remove the squid from skewers and pile them on a platter.
  • Sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 184 kcal, Carbohydrate 20 g, Cholesterol 264 mg, Fiber 5 g, Protein 20 g, SaturatedFat 1 g, Sodium 186 mg, Sugar 4 g, Fat 5 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g

KALAMARAKIA TIGANITA: CLASSIC GREEK SMALL FRIED SQUID (CALAMARI)



Kalamarakia Tiganita: Classic Greek Small Fried Squid (Calamari) image

Make this classic Greek calamari recipe. The squid is dredged in flour before frying, giving it a crispy, golden-brown breading.

Provided by Nancy Gaifyllia

Categories     Entree     Appetizer

Time 15m

Yield 14

Number Of Ingredients 7

2 pounds small squid
1 cup flour (or as needed, for dredging )
1/2 to 3/4 inches olive oil (or peanut oil, for frying)
1/8 teaspoon sea salt (or to taste)
Optional: black pepper
Garnish: 1 teaspoon fresh parsley ( flat-leaf , chopped)
Garnish: lemon wedges

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.

Nutrition Facts : Calories 204 kcal, Carbohydrate 15 g, Cholesterol 151 mg, Fiber 2 g, Protein 12 g, SaturatedFat 2 g, Sodium 48 mg, Sugar 2 g, Fat 11 g, ServingSize 14 servings (1/2-cup servings), UnsaturatedFat 0 g

FRIED CALAMARI



Fried Calamari image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 16

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

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.

FRIED CALAMARI



Fried Calamari image

This fried calamari recipe is tender pieces of squid soaked in buttermilk, then coated in seasoned flour and deep fried to golden brown perfection. A quick and easy appetizer option that's even better than what you'd get at a restaurant!

Provided by Sara Welch

Categories     Appetizer

Time 55m

Number Of Ingredients 9

1 pound calamari (rings and tentacles)
1 cup buttermilk
1 1/2 cups all purpose flour
2 teaspoons salt (plus more for serving)
1/2 teaspoon paprika (smoked or regular)
1/4 teaspoon pepper
1/4 teaspoon garlic powder
vegetable oil for frying
2 teaspoons chopped fresh parsley

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.

Nutrition Facts : Calories 314 kcal, Carbohydrate 43 g, Protein 25 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 271 mg, Sodium 677 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CRISPY FRIED CALAMARI RECIPE



Crispy Fried Calamari Recipe image

Crispy, succulent calamari rings, coated in seasoned flour and quickly fried to crispy perfection. Budget 30 minutes to soak the calamari in milk. This helps tenderize them while taming their fish smell. It also allows the flour coating to better stick on the rings. Be sure to read the post for more tips!

Provided by Suzy Karadsheh

Categories     Appetizer

Number Of Ingredients 11

1 pound frozen calamari tubes (thawed)
Kosher salt
½ cup 2% milk
1 1/2 cup all purpose flour
1/3 cup cornstarch
½ teaspoon baking powder
¾ teaspoon dry oregano
½ teaspoon black pepper
½ teaspoon cayenne pepper
Grape seed oil as needed
1 lemon (cut into wedges to serve)

Steps:

  • Slice the calamari tubes into ¾-inch thick rings.
  • In a medium bowl, stir 1 teaspoon Diamond Crystal kosher salt in ½ cup milk.
  • Add the calamari rings to the milk mixture and refrigerate for 30 minutes.
  • In a large bowl, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne (make sure the mixture is well combined).
  • Prepare a large colander and set it on top of a large bowl. Using a pair of tongs, take a portion of the calamari rings (about ½ of them) shake off excess milk and toss the calamari in the flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander. Repeat with the rest of the calamari.
  • Turn your oven on a low 150 degrees F. Prepare a large sheet pan and set a wire rack on top. Top the wire rack with paper towel.
  • Heat 4 inches of grape seed oil in a small cooking pot (I used a 2.5 quart pot) to somewhere between 350 and 365 degrees F. To test your oil, drop one calamari ring, many bubbles will form around it and the calamari will begin to float.
  • Once your oil is ready, using a pair of tongs, gently add some of the calamari in and fry for about 3 minutes or until golden brown. Remove the calamari from the oil and arrange it on the paper towel on top of your prepared wire rack. Immediately season with kosher salt, then transfer to your warm oven to keep warm while you work on the rest. Repeat until you have fried all the calamari.
  • Transfer the fried calamari to a serving plate and finish with a squeeze of lemon juice!

Nutrition Facts : Calories 227.2 kcal, Carbohydrate 35.8 g, Protein 15.9 g, Fat 1.8 g, SaturatedFat 0.6 g, TransFat 0.1 g, Cholesterol 177.7 mg, Sodium 273.4 mg, Fiber 1.6 g, ServingSize 1 serving

CRISPY FRIED CALAMARI



Crispy Fried Calamari image

Crispy Fried Calamari is your next favorite appetizer! Learn the simple tricks on how to make them super tender yet deliciously golden and crunchy.

Provided by Lalaine Manalo

Categories     Appetizer

Time 1h

Number Of Ingredients 8

3 pounds large squid
1 cup milk
1 cup flour
1 cup cornstarch
canola oil
garlic powder to taste
salt and pepper to taste
lemons, cut into wedges

Steps:

  • Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard.
  • With a knife, cut the head and the ink sack from the tentacles. Set aside the tentacles. Peel the spotted outer membrane from the squid and discard.
  • Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Drain well and pat dry.
  • Cut the body into rings by slicing vertically or keep them whole depending on size.
  • In a bowl, place milk and cleaned squid. Marinate in the refrigerator for at least 30 minutes or up to 4 hours. Drain squid and discard milk.
  • In another bowl, combine flour and cornstarch. Stir to combine.
  • Toss the squid in the flour mixture to fully coat.
  • In a wide pan or wok over medium heat, heat about 3-inches deep oil to 350 F. Add coated squid in batches and deep-fry, turning as needed, for about 1 to 3 minutes or until crisp and golden.
  • With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet.
  • Season with garlic powder, salt, and pepper to taste. Serve immediately with lemon wedges or spicy vinegar.

Nutrition Facts : Calories 390 kcal, Carbohydrate 44 g, Protein 38 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 532 mg, Sodium 119 mg, Sugar 2 g, ServingSize 1 serving

FRIED CALAMARI



Fried Calamari image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

One 48-ounce bottle vegetable oil, or more as needed
2 pounds cut calamari
6 whole eggs
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups all-purpose flour, or more as needed
Lemons and marinara sauce, for serving

Steps:

  • Set a deep fryer to 450 degrees F. Fill with vegetable oil.
  • Rinse calamari, then strain.
  • Make a wash in a bowl with eggs, milk, salt and pepper. With a whisk, beat all the ingredients until fully combined, about 1 minute. Add the calamari and let it soak in the mixture for a few minutes. Put flour in another separate bowl.
  • Scoop out 2 cups calamari with a strainer, then transfer to flour. Toss calamari gently in flour, making sure each piece of calamari is evenly coated. Transfer to a dry strainer and shake off excess flour. Repeat with remaining calamari.
  • In small batches, fry the calamari until golden, then drain on a paper towel. Plate the calamari and serve with fresh lemons and marinara sauce.

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From badass.recipes


SQUID RECIPES | BBC GOOD FOOD
Squid & pinto bean stew with garlic toasts. A star rating of 4.6 out of 5. 9 ratings. Slow cook squid with paprika, tomato and pinto beans for a robust one-pot meal filled with tender shellfish. Serve with garlic bread on the side. 1 hr 55 mins.
From bbcgoodfood.com


SQUID RECIPE: 10 DIVERSE DISHES WITH SQUID
2018-03-19 Fresh squid is easy to clean with this simple guide and then you can get cooking with any number of squid recipes, from a simple pan-fried squid and chilli beans to chef-inspired recipes like squid sashimi. Here’s everything you need to know about cooking squid. Squid Recipes. Calamarata Pasta dei Campi, Squid, Cave Cheese and Sweetbreads Try this …
From finedininglovers.com


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