quote:

Originally posted by twinwillow

Looks like a real good recipe. For most of us though, "fresh" calamari is out of the question due to a lack of proximity to a nearby ocean.
However, all is not lost.
A number of good restaurants here in the Dallas area will soak their "frozen" thawed out calamari in milk overnight. The finsished fried product is crisp and, most importantly, as tender as the fresh product. I’m not sure if they "freeze" the calamari after they have floured it.
Also, I’m curious, what kind of oil did you use for frying?

The last time I made it I used regular corn oil at 275 deg. I’ve tried it with safflower and canola also with very little taste difference. The fryer takes a lot of oil so if I can go cheap without jeopardizing taste then I usually go corn.

Bill

http://www.rohwrestling.com

quote:

Originally posted by salsailsa

Bill,

I made your Calamari recipe last night and it was excellent!!
The only thing was I had to omit the cayenne because I am allergic to chilis and peppers.

I ate it with a cucumber wasabi sauce.

Thanks for sharing your tips!

ailsa

Good deal! Question…did you find it salty?

Bill

http://www.rohwrestling.com

quote:

Originally posted by howard8

ROHfan:
I love calamari and also cook it and order it when
eating out all the time.
Your recipe seems to be right on the money.
I think you ought to invite all people who comment on
your recipe to your place for a calamari party!

Thanks man. I can’t get enough of the stuff. And the party idea is an awesome one. Book it!

I’m sure there are much better recipes from everyone else here. I’d like to hear YOUR recipe!

Bill

http://www.rohwrestling.com

quote:

Originally posted by salsailsa

Looks like a great recipe, Bill! I will give it a try on the weekend and let you know. I love calamari but haven’t had a lot of luck with making it at home. It always turns out soggy (blech!) I think I am too impatient when I make it and don’t fry in small enough batches.

Patience is a must for this recipe. The key is very hot oil and small batches and it comes out very crispy. I make the fra diavolo with San Marzano tomatoes (a must), crushed red pepper, olive oil, kosher salt and garlic. I like the recipe a little on the salty side so I have an excuse to finish off the beer.

Bill

Hey gang!

I’ve been lurking for a year but finally decided to contribute (if you can call it that) to the forum.

Looking for a critique of my recipe which I’ve been making for two years.

1 lb fresh squid (I find the frozen one tasteless)
1 1/2 c unbleached flour
2 Tb kosher salt
1/2 to 1 tsp cayenne
3 tsp fresh ground black pepper
2 eggs, beaten

Method:
Clean squid, remove skin and slice into 3/8 inch rings. Soak rings in beaten eggs for one hour in refrigerator.

Meanwhile, mix together flour, salt, pepper and cayenne. Using a colander, drain egg mixture from squid and toss, a handful at a time, in the flour mixture. Pick out squid one piece at a time and lay out on a large flat pan cover with tin foil. Take care to make each ring nice and round and don’t overlap the pieces. When all pieces are laid out, cover entire pan with plastic wrap and put into freezer until frozen.

Heat your deep fryer (I use a Wolfgang Puck unit) to 375 and fry small batches of squid pieces until golden brown. Repeat until done. Serve with fresh lemon and your favorite fra diavolo sauce.

Friends have asked why I freeze the squid before frying and the reason is simple. I like the coating crispy but if the squid is room temp. at frying time they tend to turn into rubber bands. Freezing them allows the outside to be nice and crispy and the interior to be just barely cooked…nice and tender. I always gets raves for this recipe.

Thanks in advance for your input.

Bill