FRIED PUSIT RECIPES
FRIED SQUID RECIPE - NYT COOKING
While cooking squid I tried innumerable coatings. I have two conclusions to report: If you like cakey batter, make what amounts to a thick pancake batter. If you just want a little bit of crust (this is my preference), dredge lightly in flour; it doesn’t get any simpler or better.
Provided by Mark Bittman
Total Time 2 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put 1 1/2 to 2 inches of oil in a deep pan over medium-high heat. Meanwhile, spread about 1/4 of the squid at a time on several layers of paper towels and put another couple of layers of towels on top, blotting squid to rid it of as much moisture as possible. Season squid with salt and pepper; put flour in a bowl.
- When oil is hot, put about 1/4 of the squid in flour, then move it to a sieve over the bowl and shake to remove any excess. Add squid to oil along with some jalapeños if you like, adjusting heat as necessary so temperature remains nearly constant. Fry until squid is lightly browned and cooked through, about 2 minutes. Do not overcook. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt. Start next batch while you eat the first with lemon wedges.
Nutrition Facts : @context http//schema.org, Calories 393, UnsaturatedFatContent 25 grams, CarbohydrateContent 7 grams, FatContent 28 grams, FiberContent 0 grams, ProteinContent 27 grams, SaturatedFatContent 3 grams, SodiumContent 461 milligrams, SugarContent 0 grams, TransFatContent 0 grams
FRIED CALAMARI RECIPE | ALLRECIPES
Fried calamari is one of my favorite recipes, simple to make and tastes delicious.
Provided by John Craig
Categories Appetizers and Snacks Seafood
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Check calamari for breaks and slice into 1/8- to 1/4-inch rings.
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Place 2 cups flour in a bowl. Whisk milk and eggs together in a separate bowl. Place remaining 4 cups flour, cornstarch, paprika, salt, pepper, and cayenne in a third bowl; mix thoroughly.
- Toss calamari rings in the plain flour. Move to the egg mixture and thoroughly coat. Move to the seasoned flour and coat fully. Move back to egg mixture if not thoroughly coated; coat with seasoned flour again.
- Submerge floured calamari in the hot oil until golden, 3 to 4 minutes per batch. Lift out with a slotted spoon, letting oil drip off. Drain on paper towels. Place calamari in a small bowl; check seasoning. Add parsley and lemon wedge for garnish.
Nutrition Facts : Calories 523.2 calories, CarbohydrateContent 79.8 g, CholesterolContent 214.1 mg, FatContent 11.6 g, FiberContent 3.1 g, ProteinContent 22.9 g, SaturatedFatContent 3.3 g, SodiumContent 488.2 mg, SugarContent 3.3 g
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