i am needing a recipe for fried calamari and a dipping sauce! Please help!!!
1 pound whole squid, cleaned
1 cup milk
1 large egg
6 fresh basil leaves, chopped
Canola oil, for frying
2 cups all-purpose flour
2 teaspoons paprika
Sea salt and freshly ground black pepper
Lemon wedges, for serving
Smoked jalapeno aioli, for dipping, recipe follows
Tomato-basil sauce, for dipping, recipe follows
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
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
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
4 fresh basil leaves, hand-torn
1 (16-ounce) can crushed tomatoes
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
Calamari Dipping Sauce - restaurante recipe - needs to be cut down - this makes about 14 cups
soy sauce 10 cups
chili paste ¼ cup
ginger, sliced thinly, peeled 4 oz
chili flakes 1 TBSP
sesame oil 1 cup
green onion, diced 1 cup
garlic, chopped ¼ cup
rice vinegar 2 cups
Put all ingredients in a container.
Place in a clean container. Label, date, initial and refrigerator
Fried Calamari Crispy rings of tender calamari are great as an appetizer served with a spicy tomato sauce or garlicky mayonaise.
Calamari need to be either cooked quickly on high heat, or cooked for a long period on a slow simmer. Anything in between can lead to a chewy result. Fried for just under a minute in hot oil as in this recipe results in tender, crispy rings of calamari. Use your favorite dipping sauce to serve, although I like to use a simple tomato sauce spiced up with a pinch of red pepper flakes. If you have never cleaned squid before, you might find their appearance a bit intimidating, however they are actually quite easy to clean.
2 Pounds Cleaned Squid (Instructions Below)
1 Cup Flour
1 Cup Cornmeal
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
Vegetable Oil For Frying
Suggestions For Dipping Sauce:
Quick Tomato Sauce, Or Garlic Mayonnaise
Cleaning Squid: To clean the squid, first pull out the tentacles and head. Set these aside. Remove the cartilage that runs down the back, and anything that is inside the tube. Run under cold water. Pull off the two wing pieces, and remove the skin. Slice the cleaned tube into 1 inch rings. Take the tentacles and cut off the head just below the eyes, and discard this. Remove the hard beak inside.
Place the cleaned calamari in the freezer for 5 minutes before cooking. Put 2 inches of oil into a pot, and heat to 375 degrees F. Mix the flour, cornmeal and spices together in a plastic bag. Drop in the calamari and shake well to cover with the coating. Drop the calamari into the hot oil, and cook for just under a minute, until they are golden brown. Drain on paper towels. Serve with your favorite dipping sauces.
Peppered Calamari Recipe
1/2 lb cleaned young squid, body and tentacles separated
1 tablespoon tricolor peppercorns (I prefer the different flavors of the tricolor) or 1/2-3/4 teaspoon black peppercorns
5 szechuan peppercorns (individual Szechuan peppercorns, to taste and depending on freshness)
1/2 cup flour
1/8 teaspoon cayenne pepper, to taste
1/4 teaspoon garlic powder
2 teaspoons sea salt
2-3 cups vegetable oil or peanut oil, for frying
chili-garlic sauce, for dipping (or other favorite dipping sauce)
- If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone (quill) from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane from body.
- (How you cut up the squid at this point is a matter of preference, but here?s how I like it.).
- Cut the larger tentacles away from the smaller ones, so that you get some single tentacles in the mix.
- Pull or cut the wings away from the body.
- Cut the body down the center so that you can open the two sides up flat, then make strips that are between 1/8 to 1/4 inch wide and about 1 to 1 1/2 inch long; you can also cut the body into 1/4-inch wide tubes, if you like.
- Rinse all the cut pieces, tentacles, and wings well in a sieve, and let drain.
- In a dry skillet, roast the peppercorns over medium high heat until they begin to smoke; remove from heat, let cool, then use a mortar and pestle or other grinder (I use a coffee grinder) to make into a fine powder.
- In a bowl, mix together the flour, cayenne, garlic powder, salt, and powdered peppercorns.
- Add the drained squid pieces, and toss or stir well with your hand to coat them well, shaking off excess.
- Heat oil in a hot wok or deep heavy pan until very hot (the surface should seem to simmer slightly ? you can test it with a single piece to see if it?s not enough), then deep fry the squid in batches for 1 to 2 minutes until tender and beginning to turn golden.
- Remove with a slotted spoon and let drain on paper towels.
- Serve immediately with dipping sauce ? we like garlic chile sauce, but cocktail sauce or aioli is nice, too.
(For each serving)
4 1/2 ounces calamari, cleaned and cut into 1/4-inch rings
3 tablespoons olive oil
2 tablespoons finely chopped fresh garlic
1 tablespoon finely chopped parsley
1 tablespoon capers
1 tablespoon lemon juice, or to taste
Salt and freshly ground black pepper, to taste
Rinse the calamari and leave it to drain on paper towels.
In a sauté pan over high heat, warm the olive oil with the garlic, parsley and capers. When the mixture is sizzling and beginning to fry in earnest, toss in the drained calamari.
Cook 20 to 30 seconds, or just until the calamari is firm and white. Add a splash of lemon juice and a generous sprinkling of salt and pepper.
Taste to correct seasoning and serve hot with bread for dipping.
Thai Lime Dipping Sauce
Makes about 5 cups
Lasts 1 week, refrigerated
* 2 cups Thai fish sauce (nam pla) * 3 cups fresh or bottled lime juice * 1/2 cup chopped fresh cilantro * 1/2 cup chopped fresh basil * 1/2 cup chopped fresh mint * 1 tablespoon peeled and minced fresh ginger
In a large nonreactive bowl, combine the ingredients and mix. Use or store.
Five-Spice Calamari with Dipping Sauce
2 tbsp oriental sesame oil
2 tbsp minced shallot
1 tbsp honey
1 tbsp rice vinegar
2 tsp soy sauce
2 tsp fish sauce
1 tsp dry mustard
1 garlic clove, minced
1/4 cup mayonnaise
1 cup all purpose flour
1 tbsp Chinese five-spice powder*
1/2 tsp salt
1/4 tsp ground black pepper
1 cup buttermilk
15 oz cleaned calamari, tentacles left whole, bodies cut into 1/2" rings
Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise.
Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 mins. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.
Quick Tomato Sauce - makes 2 qts.
Fresh basil is the only herb used to flavor the sauce, allowing the sweetness of the tomatoes to shine.
5 Pounds of Fresh, Ripe Tomatoes
1/2 Cup Olive Oil
1 Cup Chopped Onion
1 1/2 Teaspoon Salt
Fresh Ground Pepper
4-5 Tablespoons Fresh, Chopped Basil
Blanch the tomatoes a few at a time for 10 seconds to loosen their skins. Peel, core and halve the tomatoes. Gently squeeze each half over the sink to remove the seeds. Chop the pulp. Add the oil to a large skillet or saucepan, and add the onions when it is hot. Cook until they are translucent over low heat. Raise the heat and add the tomatoes, salt, pepper and basil. Cook 15 minutes stirring frequently until the mixture thickens. Serve over pasta of choice.
Note: This sauce will keep in the refrigerator for several days, and will freeze well for a month or two.