Crispy Calamari
The best fried squid, commonly known by the Italian calamari, are crispy on the outside and tender on the inside. This requires a thin coating of flour mixture then quick-frying in the proper temperature of oil. There are only a few necessary cleaning steps to remove the tough, inedible bits of squid. Or buy them already cleaned and frozen at fishmongers and some supermarkets. Enjoy them on their own with a squeeze of lemon or with the Basil Aïoli Dipping Sauce.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 326 |
| pro | 19 g |
| total fat | 20 g |
| sat. fat | 2 g |
| carb | 17 g |
| fibre | trace |
| chol | 265 mg |
| sodium | 180 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 9% |
| vit C | 1% |
| folate | 12% |
-
1-1/2 lb (750 g) fresh or thawed squid
8 cups (2 L) canola, safflower or other vegetable oil
1/2 cup (125 mL) all-purpose_flour
1/4 cup (50 mL) cornstarch
1/2 tsp (2 mL) cayenne_pepper
1/2 tsp (2 mL) sea salt or salt
1 lemon, cut_into wedges
Preparation:
1- Holding squid tube, pull off head and tentacles; set aside. Rinse squid tubes under cold water, rubbing off purplish skin. Pull out and discard “pen” (clear long plastic-like skeleton) from centre of tubes.
2- On cutting board, pull off and discard fins from tubes. Cut off and discard eyes and head from tentacles, keeping tentacles attached on ring on top; squeeze hard beak from centre of tentacles and discard.
3- Cut tubes crosswise into 1/2-inch (1 cm) wide rings; pat dry. In wok or deep heavy-bottomed pot with oil thermometer, heat oil to 375°F (190°C).
4- Meanwhile, in large plastic bag, shake together flour, cornstarch and cayenne pepper. All at once, add squid tentacles and rings to flour mixture; shake to coat. Transfer to sieve; lightly shake off excess flour mixture.
5- Fry calamari, in batches, until golden, 1 to 1-1/2 minutes.
6- Using slotted spoon, transfer to paper towel–lined plate. Sprinkle with salt just before serving with lemon wedges.
2- On cutting board, pull off and discard fins from tubes. Cut off and discard eyes and head from tentacles, keeping tentacles attached on ring on top; squeeze hard beak from centre of tentacles and discard.
3- Cut tubes crosswise into 1/2-inch (1 cm) wide rings; pat dry. In wok or deep heavy-bottomed pot with oil thermometer, heat oil to 375°F (190°C).
4- Meanwhile, in large plastic bag, shake together flour, cornstarch and cayenne pepper. All at once, add squid tentacles and rings to flour mixture; shake to coat. Transfer to sieve; lightly shake off excess flour mixture.
5- Fry calamari, in batches, until golden, 1 to 1-1/2 minutes.
6- Using slotted spoon, transfer to paper towel–lined plate. Sprinkle with salt just before serving with lemon wedges.
Additional Information
- Tip: No oil thermometer? If oil is hot enough, it should bubble vigorously after dropping in one piece of floured calamari, and calamari should turn golden in 1 to 1-1/2 minutes.
Source
Canadian Living Magazine: September 2008
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