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FRIED CALAMARI WITH DIPPING SAUCE | CALAMARI RECIPES - BU…



Fried Calamari with Dipping Sauce | Calamari Recipes - Bu… image

Whether you call it squid or calamari, you are sure to enjoy this delicious and simple recipe for fried calamari with dipping sauce.

Provided by

Prep Time 04 hours 00 minutes

Cook Time 030 minutes

Yield Serves 4 - 4

Number Of Ingredients 12

1 pound squid/calamari, tubes & tentacles
2 cups buttermilk
2 cups all purpose flour
1 teaspoon paprika
salt & pepper, to taste
vegetable oil, for frying
lemon wedges, for garnish
1 cup canned crushed tomatoes
1 Tablespoon olive oil
2 cloves garlic, minced
¼ teaspoon dried oregano
crushed red pepper flakes, to taste

Steps:

  • 1. Rinse the calamari and thoroughly pat dry. Cut the tubes into ½ inch rings and cut the tentacles in half lengthwise. 2. Place the calamari in a large bowl with the buttermilk. Let stand for at least 4 hours in the fridge. 3. In another bowl, combine the flour, paprika, salt and black pepper. 4. Pour the vegetable oil in a heavy 4-quart pot, a little less than half way up the pot. Heat over medium-high heat to about 360ºF. 5. Remove the calamari from the buttermilk. Dip each piece into the flour mixture and fry in batches until golden and crispy, about 4 minutes. 6. Place fried calamari on a plate with paper towel to remove excess oil. Sprinkle with salt and pepper as desired. 7. Heat the olive oil in a saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds. 8. Add the tomatoes, oregano, red pepper flakes, salt and black pepper and let simmer for 15 minutes, stirring occasionally. 9. Serve fried calamari with dipping sauce and lemon wedges.

STEAMED WHOLE FISH RECIPE WITH GINGER, SCALLIONS, AND SOY ...



Steamed Whole Fish Recipe With Ginger, Scallions, and Soy ... image

A simple way to prepare whole fish. In the Vietnamese culture, a properly steamed fish is a benchmark. In this classic Chinese preparation, the fish is topped with scallions, cilantro, and ginger, then doused with hot oil.

Provided by Charles Phan

Yield Serves 2 to 4 as part of a multicourse meal

Number Of Ingredients 9

1 (1½-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
freshly ground black pepper
2 by ½-inch piece fresh ginger, peeled and finely julienned
¼ cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
½ cup canola oil

Steps:

  • 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
  • 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
  • 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
  • 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
  • 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

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