Fried Calamari Recipe


Marinating the squid in buttermilk defeats the rubber band effect some fried calamari tends to have.
I’ve always loved getting calamari as an appetizer, but sometimes it’s a bit chewy and difficult to eat. A friend, served this at our weekly girl’s get together and it was perfect, delicious and tender. From the taste and texture, I presumed she either found a special type of calamari to serve, bought something premade and just reheated or found a special time consuming recipe to make it so good.
INGREDIENTS
Calamari
  • 1 lb calamari, bodies sliced into ½ inch rings, tentacles left whole
  • 1½ cup buttermilk
  • 1 cup flour
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp cayenne
  • 1 tsp red chili flakes
  • oil for frying
  • chopped parsley for garnish
  • lemon wedges to serve
Lemon aioli
  • ⅓ cup mayonnaise
  • zest and juice of 1 lemon
  • dash of Tabasco
  • salt and pepper to taste
INSTRUCTIONS
  1. Prepare lemon aioli by whisking together mayonnaise & Tabasco.
  2. Season with salt and pepper.
  3. Soak calamari in buttermilk for 20-30 minutes.
  4. Preheat frying oil to 350 degrees F.
  5. Combine flour with seasonings from paprika - red chili flakes.
  6. Dredge calamari in seasoned flour, tossing evenly to coat.
  7. Carefully drop a handful of the calamari into the hot oil.
  8. Cook until golden brown, about 1-2 minutes.
  9. Remove with slotted spoon and transfer to a paper lined baking sheet.
  10. Repeat with remaining calamari.
  11. Sprinkle parsley on top. Serve with lemon wedges and lemon aioli.
NOTES
Why buttermilk instead of eggs? The acidity in the buttermilk helps keep the calamari tender and helps create a lighter, crispier batter. So, adding eggs or breadcrumbs is not necessary.

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