Friture De Calmar French Fried Squid Recipes

CALAMARI FRITTI

Steps:

• Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.
• Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Drain on paper towels and salt, to taste. Using a slotted spoon, transfer the fried calamari to paper towels to drain. Serve immediately with lemon wedges and dipping sauces.
• Smoked Jalapeno Aioli:
• 1 cup mayonnaise
• 1 to 2 canned chipotle chile in adobo
• 1 garlic clove, coarsely chopped
• 1/2 lemon, juiced
• 1 tablespoon chopped flat-leaf parsley
• Pinch salt
• Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.
• Yield: 1 cup
• Tomato-Basil Sauce:
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 4 fresh basil leaves, hand-torn
• 1 (16-ounce) can crushed tomatoes
• Pinch sugar
• Kosher salt and freshly ground black pepper
• Coat a saucepan with 2 tablespoons of the oil and warm over medium heat. Add the garlic and basil; cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Stir in the remaining olive oil. Serve as a dipping sauce with fried calamari.
• Yield: 2 cups

FRIED CALAMARI

Steps:

• Thoroughly pat the squid dry with paper towels. Slice the bodies into 1/2-inch-thick rings and lay on a paper towel-lined baking sheet along with the tentacles; pat completely dry.
• Fill a large saucepan halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚F. Whisk the flour, salt and pepper in a large bowl. Toss the squid in the flour to coat. Transfer the squid to a plate, shaking off any excess flour.
• Working in batches, fry the squid in the hot oil until golden, about 2 minutes. Drain on clean paper towels.
• Serve the squid with warm marinara sauce and lemon wedges.

FRITURE DE CALMAR (FRENCH-FRIED SQUID)

Steps:

• Cut squid bodies into half-inch rounds and the tentacles into bite-size pieces. There should be about three cups.
• Put the squid in a bowl. Pour the milk over the squid.
• Put the flour in a flat dish and add salt and pepper. Blend well. Drain squid lightly and add to flour. Dredge thoroughly, shaking off excess flour.
• Pour oil - about an inch deep -into a heavy skillet. Heat the oil until it is quite hot but not smoking (375 degrees). Add the squid pieces, a few at a time, to the skillet without crowding. Cook until crisp and lightly golden, about two minutes for each batch. Remove squid pieces and drain on paper toweling. Continue cooking in batches until all the pieces are cooked. Serve sprinkled with lemon juice.