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Fried Calamari

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Fried Calamari

Recipe courtesy of Giada De Laurentiis

Total Time: 30 min Prep: 10 min Cook: 20 min Yield:6 servings Level:Intermediate

Ingredients
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
Simple Tomato Sauce:
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, option

Directions
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.


Simple Tomato Sauce:

In a large casserole pot, Scissors-32x32.png

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/fried-calamari-recipe.html?oc=linkback

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Leave off the squid, garlic, marinara sauce - add some ouzo - and I'm with you, DT

 

 

But don't leave off Giada, -- she can sign my cookbook

 

giada-de-laurentiis-cleavage-food-networ

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Leave off the squid, garlic, marinara sauce - add some ouzo - and I'm with you, DT

 

 

But don't leave off Giada, -- she can sign my cookbook

 

giada-de-laurentiis-cleavage-food-networ

Well, you might have to fight NCT as she is his "girlfriend" and he has an autographed cookbook of hers.

Btw, I love fried calamari but only order it out occasionally.

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Fried Calamari with Spicy Anchovy Mayonnaise

Ingredients
Anchovy Mayonnaise:
1 egg, at room temperature*

4 to 5 anchovy fillets
2 tablespoons lemon juice
1 tablespoon finely chopped parsley leaves
1/2 teaspoon cayenne
3/4 cup light olive oil or vegetable oil
Calamari:
1 pound fresh, clean calamari
4 cups light olive oil or vegetable oil
1 cup all-purpose flour
1 cup graham cracker crumbs
1 teaspoon kosher salt

 

Directions
In a food processor, combine the egg, anchovies, lemon juice, parsley, and cayenne. Blend until smooth. With the motor running, slowly add the oil to make a mayonnaise. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.

Cut the calamari into 1/4-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.

Pour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, about 8 inches in diameter. To prevent the oil from bubbling over when frying the calamari, the pan should be no more than 1/3 full. Heat the oil to 360 degrees F on a deep fat thermometer. (to check the temperature without a thermometer , drop a small piece of bread the size of a crouton into the oil. It should float to the surface immediately and brown lightly in about 45 seconds.)


Combine the flour and graham cracker crumbs in a bowl. Divide the calamari into 2 or 3 batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake the calamari in a mesh strainer to shed excess coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with salt. The cooked calamari can be kept warm in a low oven while you continue. Check your oil temperature (360 degrees F) and repeat with the remaining calamari. Serve hot with the chilled anchovy mayonnaise.Scissors-32x32.png

Read more at: http://www.foodnetwork.com/recipes/fried-calamari-with-spicy-anchovy-mayonnaise-recipe0.html?oc=linkback

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