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Old 12-06-2004, 10:15 PM   #1
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Need recipe for fried calamari please

I found a very basic recipe online (foodnetwork, Giada De Laurentiis), but it seems as though it would be bland since it's just dipped in flour. Anyone tried this version? Or have a better version? I've only used a tempura type batter on them but that was too heavy for batter. Im looking for something light. Thanks for any help.

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Old 12-06-2004, 10:27 PM   #2
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Another version just dips the calamari in cornstarch - you can also use some garlic powder in it but not much. Fry in very hot oil for under a minute - remove - sprinkle with salt while hot on paper towels.

Dip in a not too chunky red sauce with lots of oregano and serve pepperoncini slices along with it.

It is a fairly mild-tasting dish - it's the dipping sauce that gives it so much flavor.
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Old 12-07-2004, 03:45 AM   #3
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I have not tried this yet, but it's in my "going to try soon" pile of recipes. I found this site while reading up on pasta machines.

Fried Calamari (serves 2 as an entrée)

1 lb. cleaned calamari, tentacles removed and bodies cut into ½" rings

1 cup flour

1 cup breadcrumbs
1 tsp. Kosher salt

Vegetable oil for deep frying
Traditional tomato sauce with added red pepper flakes

Heat oil to 360 degrees F.
Combine flour and breadcrumbs and coat calamari.

Fry 1 minute until golden brown. Transfer to paper to drain.

Sprinkle with salt. Serve with tomato sauce for dipping.

;)
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Old 12-07-2004, 11:55 AM   #4
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Thanks Kitchenelf and Zereh! They both sound good. I'll definately make some marinara dipping sauce.
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Old 12-07-2004, 12:13 PM   #5
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As an alternative to using regular breadcrumbs, I have heard of chefs using ground up graham crackers. it sounded very odd to me at first, but made a lot of sense when it was explained to me. Since calamari is cooked so quickly, the regular breadcrumbs do not always have time to brown up unless you overcook the calamari. By using the graham crackers you get the dark color and the taste really does work well.
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Old 12-07-2004, 12:29 PM   #6
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I understand that when calamari is made correctly it has a 'meaty' texture but whenever I've had it it was more like eating a deep fried rubber band. Was I misled on this?
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Old 12-07-2004, 01:00 PM   #7
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DampCharcoal, you were either eating calamari that was overcooked (very easy to do) or you let it cool down too much. Calamari needs to be cooked either very quickly or for a very long time. Anything in between will result in it being very rubbery. Letting it cool down will do the same thing.
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Old 12-08-2004, 12:57 PM   #8
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Thanks, GB. I guess that's what I get for ordering calamari (or anything else for that matter) from Red Lobster. :roll:
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Old 12-08-2004, 01:47 PM   #9
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DC, we all have to go there in hopes it's like we remember when we really didn't know any better :oops:
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Old 12-08-2004, 01:57 PM   #10
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LOL!!! Elf, we used to go there all the time in high school, thought it was THE authority in seafood cuisine! :oops: Just like we thought Olive Garden was the best Italian around!
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