Crumbed Calamari Recipes

Steps:

• Mix the breadcrumbs with the salt, pepper and garlic powder and place into a plastic bag so you can shake the crumbs onto the calamari.
• Beat the egg and combine with the milk and place this into a small dish.
• Heat the oil up to 160C degrees.
• Dip the calamari rings individually into the egg/milk mix and then into the plastic bag and shake.
• The calamari should be well coated.
• Deep fry until a nice brown tinge. I tend to fry mine for about 4-5 minutes. It also depends on the calamari some it is better at a lower heat for longer. This rule especially applies to bought crumbed calamari.
• Enjoy.
• Serve with tartar sauce.

Steps:

• Line a baking tray with baking paper.
• Cut calamari into 1 cm thick rings.
• Place flour, salt & pepper into a bowl, mix through.
• Beat eggs and water in a separate bow.
• Place cornflake crumbs or breadcrumbs and a couple of decent sized sprinkles of vegetable seasoning into a third bowl and mix.
• Coat calamari in flour mix, dip into egg mixture and then coat in breadcrumb mixture. Press breadcrumbs on with fingertips. Place on lined baking tray.
• Preheat oven to 150. Pour oil into a deep, heavy-based saucepan. Heat over medium-high heat. Cook calamari rings in batches for 2 to 3 minutes or until light golden.
• Remove calamari to a wire rack over a lined baking tray. Keep warm in oven whilst cooking remaining calamari.
• Mix 3-4 tblspns of good egg mayonnaise with a squeeze of lemon juice and a couple of tspns of crushed garlic, salt and pepper.
• Serve calamari with the garlic/lemon aioli, chips and salad.

Steps:

• Preheat the deep fryer to 375 degrees F.
• Whisk the egg whites and flour together until smooth. Dip the calamari rings into the egg white batter. Toss calamari rings in the panko, 1 piece at a time.
• In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt and serve immediately.
• Bring a pot of water to a boil and blanch the lotus root for 20 seconds. Refresh in cold water.
• Add lotus root, julienned papaya, orange juice, Thai chile and kosher salt. Mix well.
• Let stand for 15 minutes before serving.
• Yield: 2 cups

Steps:

• Use a big skillet, place oil in skillet.
• Beat eggs in shallow bowl.
• Put flour in another shallow pan.
• Seasoned bread crumbs in another pan.
• Salt and pepper Calamari steaks, dip first into flour then into egg, then in to seasoned bread crumbs.
• Fry in hot skillet,turn when brown on first side, brown on other side.
• Serve.
• These COOK FAST-- DO NOT OVER COOK as they will get TOUGH.

Steps:

• Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
• In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
• Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.

Steps:

• Mix together flour, cayenne and salt in a medium-sized bowl.
• Feel free to add other ingredients to the flour mix if you want--any herbs or zests (like lemon) would be great.
• Put 3 eggs in a bowl (cracked, of course!) and beat lightly.
• Place panko on a plate.
• Start heating oil to med-high heat in medium-large pan on stovetop.
• Dip a few thawed calamari rings into the flour.
• Toss till coated.
• Dip flour-coated rings into the egg mixture.
• Toss flour- and egg-coated rings with Panko.
• (An easy way to do this is to have the panko in a plastic ziploc bag--and toss.) Shake off excess panko and put in preheated oil on stovetop.
• Don't crowd the pan!
• Allowing enough space between rings will ensure that they all cook evenly.
• Pan fry till panko is golden and calamari is tender.
• Don't overcook---overcooked calamari tastes like rubber!
• Serve with dipping sauces of your choice; I like Mean's Aioli (#54833).
• Enjoy.
• And then go for a run or take a nap.
• (This makes 4 servings for an appetizer, if you are looking for a substantial appy, or maybe 2-3 servings for a full meal. This is a FILLING dish).

Steps:

• Firstly, prepare a deep-fryer with a good vegetable oil and heat to 375 degrees F, or use a medium size deep frying pan on high heat.
• Defrost calamari and rinse under cold running water.
• Cut calamari into 1/4 inch strips. If using fresh calamari, just cut into 1/4 inch strips. Pat dry calamari with paper towels.
• In a medium size mixing bowl, mix together flour and Panko bread crumbs.
• Add milk to a bowl and dip calamari in the milk.
• Toss calamari strips in flour/crumb mixture just to coat. You do not want to have a heavy coating as it could drop off when frying.
• Flash fry coated calamari in prepared deep-fryer or frying pan for about 15 seconds, deep frying in small amounts.
• In a frying pan, heat 1/2 cup of vegetable oil to medium-high heat.
• Add garlic and Sambal Oelek and stir well, cover with a screen to prevent oil from spattering or splashing.
• Sauté flash-fried calamari for about 1 minute or until nicely light brown. Do not over fry as it could get chewy.
• Serve calamari with your favorite dip.