Cajun Fried Calamari Recipes

Steps:

• Wash and pat squid rings dry.
• Pour flour into zip lock bag along with salt, pepper, cayenne, and garlic powder: shake to mix.
• In a shallow bowl, mix the eggs, milk, and hot sauce (I use Texas Pete).
• Pour remaining flour in another zip lock bag.
• Working with a few rings at a time, shake in unseasoned flour, dip into egg/milk mixture, shake off excess, then shake in seasoned flour.
• Fry in hot oil (350 degrees) until a light golden brown. I recommend doing just a couple of rings at first as a taste test. Add seasoning to flour if required.
• After frying, place on paper towel to drain, and re-season with Tony's (optional). Just a little salt is fine as well.
• Note: I don't recommend using Tony's as the seasoning for the flour--it comes out too salty.

Steps:

• Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
• Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Steps:

• Heat balsamic till reduced to a syrup.
• Set aside.
• Combine the flour, cumin, chili powder, garlic powder, paprika, pepper and salt in a shallow bowl.
• Heat the oil in a large skillet.
• When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
• Drain on paper towels.
• Season with salt.
• Place on a platter and drizzle with balsamic syrup.
• Serve with Remoulade Sauce (Recipe #87124).

Steps:

• Calamari:.
• Slice squid tubes in to rings.
• Combine flour and cajun seasoning in a ziploc bag and toss.
• Deep fry for 30/40 seconds.
• VINAIGRETTE:.
• In a food processor, process everything except the oil.
• Slowly drizzle in the oil until emulsified.
• Add chopped coriander.
• Place into a bowl for 30mins for the flavours to develop.
• Serve on the side or drizzle some of the vinaigrette over the calamari.