OK, here it is, by popular demand… Fiona’s Awesome Fried Calamari Recipe!
What does this have to do with erotic regencies? Absolutely nothing. But it sure is good for a weekend dinner!
1/2 – 1 lb. calamari (you can buy it frozen in bags, precut and cleaned. Don’t get the breaded kind. That’s for cheaters.)
Enough oil to fill your favorite pan about 1/2 to 3/4 inch deep. I prefer canola oil.
1 cup flour
1/2 tsp. salt
1 tsp. paprika
1 tsp cayenne pepper *more if you want it hot and spicy*
fresh lemon and cocktail sauce, if desired.
1. thaw calamari according to package directions *(see note, below). If you buy it fresh, you’re on your own (there’s something about cleaning out the inside of a squid that sends me right to the freezer section in search of easier prey).
2. Mix flour, salt, paprika, and cayenne pepper in small bowl.
3. Layout a place to drain the calamari– several thicknesses of paper towels on an oven-proof plate or pan.
4. Set oven to the “keep warm” setting. You’ll be saving the batches in the oven while you fry the next.
5. Heat oil on medium high, about 1/2 – 3/4 inch deep in the pan of your choice. A sauce pan will prevent more splatters, and use less oil, but you’ll have to do more batches.
6. Toss a handful of calamari rings and tentacles into the flour, stir to coat.
7. Test the oli by adding one ring. It should start to bubble and fry. If it doesn’t the oil isn’t hot enough. You’ll have to find the sweet spot on your own stove. You want it to sizzle, but not spit oil all over your kitchen. Or catch fire. Use your head.
8. When the oil is hot enough, add a handful of floured calamari one at a time into the oil. Cook about 2 minutes. Turn over. Cook another 1-2 minutes. You don’t want to over cook it, or the squid will get tough and rubbery.
9. Remove with slotted spoon, layout in single layer on paper towels, and place in the warm oven while you do the rest.
10. Serve either alone, or with cocktail sauce, a squeeze of lemon, or cocktail sauce. Some people like it with marinara sauce.
*Note: don’t really serve it after it’s been in the fridge for three weeks. We were just kidding.
Happy Seafood Friday!
Next week… Killer New England Lobster Salad Rolls…