CRISPY CALAMARI WITH PICKLED JALAPENO DIPPING SAUCE
Provided by Claire Robinson
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Whisk together the chopped jalapenos, mayonnaise and 1 teaspoon of reserved pickling liquid. Season with salt and set aside.
- Rinse the calamari under cold running water and lightly pat dry, leaving it slightly damp. Leave the tentacles whole and cut the bodies crosswise into 1/4-inch wide rings.
- Heat the oil in a heavy pot over high heat until it registers 375 degrees F on a thermometer.
- Place the panko in a shallow bowl and season with salt and pepper. Dredge a small handful of the squid rings in the panko, tossing to coat well. Shake off any excess and, with a slotted spoon, add the rings to the oil, using the spoon to separate the rings. Cook until golden, 1 to 2 minutes. Using the slotted spoon, transfer the rings to paper towels to drain. Season with salt and pepper. Repeat with the remaining ingredients. Serve with the pickled jalapeno dipping sauce.
- BYOC: Don't love the heat? Try substituting your favorite pickled item for the jalapenos.
FIVE-SPICE CALAMARI WITH DIPPING SAUCE
Categories Appetizer Fry Squid Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free
Yield Makes 4 to 6 appetizer servings
Number Of Ingredients 18
Steps:
- For dipping sauce:
- Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)
- For calamari:
- Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.
- *Available in the Asian foods section of many supermarkets.
- **A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.
CALAMARI FRITTI WITH CREAMY PONZU DIPPING SAUCE
Categories Citrus Fish Ginger Herb Appetizer Fry Quick & Easy Squid Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Pour enough oil into heavy large skillet to reach depth of 2 inches. Heat oil to 375°F. Whisk mayonnaise and next 5 ingredients in small bowl for dipping sauce. Chill.
- Sprinkle calamari with salt and pepper. Place flour in medium bowl. Working in batches, toss calamari rings and tentacles in flour to coat, then fry in oil until golden and crisp, turning occasionally, about 1 minute. Using slotted spoon, transfer calamari to paper towels to drain. Sprinkle with salt; serve immediately with dipping sauce.
BEER-BATTERED CALAMARI WITH GARLIC-LEMON MAYONNAISE
Make pub-worthy, beer-battered calamari right at home. You can also substitute the squid with shrimp, fish or veggies.
Provided by By Paula Kittelson
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.
- Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
- In food processor, place mayonnaise, 1 garlic clove and the lemon juice. Cover; process until garlic is chopped and mixture is blended. Transfer to small bowl; season with salt and black pepper. Stir in basil. Cover; refrigerate until serving time.
- In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
- Serve calamari hot with Garlic-Lemon Mayonnaise.
Nutrition Facts : Calories 780, Carbohydrate 53 g, Cholesterol 260 mg, Fat 10, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 0 g, TransFat 0 g
CALAMARI & CHIPOTLE DIP
Make and share this Calamari & Chipotle Dip recipe from Food.com.
Provided by KAVITA B.
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and clean squids properly under water and drain.
- To absorb extra water place them on paper towel and cover with paper towel too .
- Heat oil in frying pan or fryer at medium high heat.
- To prepare batter , add all ingredients in one mixing bowl .
- Once oil is properly heated, add squids into batter and fry them as single squid ,so they wont stick with each other.
- Fry them until golden brown and place them on paper towel to absorb excess oil.
- Serve hot with chipotle sauce and lime. Squeeze lime juice on squid to get extra tangy flavor.
Nutrition Facts : Calories 103.1, Fat 1.6, SaturatedFat 0.6, Cholesterol 51.1, Sodium 463.2, Carbohydrate 14.7, Fiber 0.8, Sugar 3.9, Protein 7.2
EASY CREAMY GARLIC DIPPING SAUCE
Super easy and tasty creamy garlic dip for fresh or grilled veggies, pita chips, french fries, seafood, grilled meats or whatever you want to dip. Recipe is easily increased, just be sure to use equal parts yogurt, sour cream and mayonnaise; you can adjust garlic and seasonings to your taste.
Provided by BecR2400
Categories Sauces
Time 10m
Yield 1 cup dipping sauce
Number Of Ingredients 8
Steps:
- Stir together equal parts plain yogurt, sour cream, and mayonnaise.
- Stir in minced garlic and season to taste with paprika, salt and pepper. The sauce should have a velvety consistency, ie not too runny.
- Garnish with fresh chopped chives.
- Suggestions for dippers: grilled or fried zucchini, aubergines, roasted red bell pepper, calamari with lemon, pita chips, french fries, or grilled meats.
MUSHROOM "CALAMARI" WITH HARISSA MAYO
Just like calamari-but vegetarian! Dirt Candy chef Amanda Cohen's recipe transforms king oyster mushrooms into the classic snack, deep-fried till crispy and served with an aromatic harissa dipping sauce.
Provided by Amanda Cohen
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Harissa mayo: Combine mayonnaise and harissa in a bowl until smooth. Set aside.
- Mushroom "calamari": Trim the ends and the tops of the mushrooms, then peel the tough exterior using a vegetable peeler. Cut crosswise into ¼‐inch slices. Using a small circular cookie cutter, punch a hole in the middle to make rings. (You can fry the punched-out mushroom circles, but they won't look like calamari-or you can save them for another recipe.)
- In one mixing bowl, whisk the flour and seltzer to make a batter. In the other bowl, combine panko, sumac, za'atar, and salt.
- Fill a heavy-bottomed pot halfway with canola oil and heat to 375 degrees F. Use one hand to dip the mushroom rings into the batter and transfer them into the panko mixture. Use the other hand to toss the mushrooms in the panko mixture, then transfer to a sheet pan to await frying. Continue doing this until all of the mushrooms are battered and breaded.
- Fry mushroom rings in batches for 2-3 minutes, or until golden brown. Use a spider strainer or large slotted spoon to remove them to a sheet pan fitted with a rack to cool.
- Assembly: Pile mushroom calamari on a platter. Place harissa mayo in a small dish for dipping. Garnish with lemon wedges. Serve.
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- Pour oil to depth of 2 inches into a Dutch oven; heat to 365°. Fry calamari, in batches, 1 minute or until done. Drain on paper towels, and serve warm with spicy mayonnaise.
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