Fried calamari Rings
(Cook With Harish)
Squid can be prepared for consumption in a number of other ways all around the world . In Korea, it is sometimes served raw, and elsewhere it is used as sushi, sashimi and tempura items, grilled, stuffed, covered in batter, stewed in gravy and served in stir-fries, rice, and noodle dishes. is a common snack in some Asian regions, including East Asia.
And today we going to make fried calamari rings this recipe we used to make so many times in my kitchen. These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.
So lets Start fried calamari Steps by Steps
- 1 pound of raw calamari/squid cut into rings
- 2 cups of milk enough to cover the calamari or you can also use two beaten eggs mixed with the calamari
- 1/2 cup of flour (optionally, try a 1/4 cup of flour mixed with a 1/4 cup of corn flour or cornmeal for a more Southern style)
- 1/2 teaspoon baking powder
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- vegetable oil for frying
- If you have fresh calamari, great. If not, make sure to let it defrost before you try to make this recipe. I won’t go over how to prep a squid into rings, so I’ll assume you already have calamari rings.
- Take the calamari rings place them in a bowl, and cover with whole milk. This step not only helps to remove any fishiness often found in frozen calamari, but it helps to tenderize it so that it doesn’t get too rubbery during the cooking process. Let the calamari soak covered in the fridge for at least 4 hours or ideally overnight.
- After the calamari is marinated, place a 1/2 cup of flour (or a mix of flour and corn flour or cornmeal) into a bowl and mix it together with the 1/2 teaspoon of baking powder (this helps to puff up the flour a bit and keep it crispy), the 1/8 teaspoon of salt, and the 1/8 teaspoon of black pepper.
- Transfer a couple of calamari rings right from the milk to the flour
- Place enough vegetable oil in a small pot or deep pan to have about an inch of depth. Heat the oil to 350 degrees F (that’s roughly the medium heat setting on a stove if you don’t have a thermometer).
- Once the oil is hot enough, add a few calamari to the oil to fry. If you don’t have a thermometer you can roughly tell when the oil is hot enough once you can see it shimmer a bit. If you place the end of a wooden spoon or chopstick into the oil and it bubbles, then it’s ready to go. It’s very important that you don’t overcrowd the pot or the calamari will steam and the breading will just get soggy. Just put a few at at time so that they don’t really touch.
- Let the calamari fry on one side for about three minutes. Then carefully flip them to finish frying for another 1-2 minutes. Watch the color of the breading. You’re shooting for golden or golden brown and crispy. If it gets too dark too fast, then the oil may be too hot. If it seems to just remain soggy or fall off the calamari after a couple of minutes, then the oil may be too cold.
- Plate the calamari and serve along with pickled onions and fresh slice lemon or your favorite dipping sauce.