Fried Calamari a menu item we look for when we go out to dinner. Cooking calamari is not difficult or complicated. The secret to a successful calamari is to buy frozen squid. Often, restaurants use the frozen kind even when they tell you it’s fresh. Why? because when you fry the fresh kind, it will be much more chewy. Also, adding rice flour and a little baking powder, to the batter will yield an even crispier calamari. Finally, it’s cheaper when you make them at home, and tastier! All you need with this delicious appetizer is a bottle of your favorite chilled white wine.
Skill level: Easy
Click here to view Slideshow, Share, & Comment
Velvet Edition: “Mediterranean” Recipe
Write a review
- 1 1/2 lb squid tubes
- 1 1/2 cups flour
- 1/2 cup rice flour
- 3/4 teaspoon baking powder
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- water as needed
- Tartar Sauce
- Wash and using paper towels, pat dry the squid inside and out.
- Cut into 1/4 inch thick rings.
- Fill a deep 5 quart saucepan 1/4 of the way with vegetable oil, and heat on medium high heat.
- While the oil is heating, prepare your batter.
- Mix the flour, rice flour, baking powder, egg, salt and paprika in a bowl.
- Add enough water so the consistency is similar to thick pancake batter.
- When the oil is hot and ready, add the calamari rings one by one, making sure they don’t stick to each other in the pan. Also, don’t overcrowd them otherwise they won’t fry evenly and they will stick to each other.
- Drain when golden and repeat with the rest of the squid rings.
Velvet Edition https://www.velvetedition.com/
Leave a Reply