FRIED CALAMARI WITH TWO DIPPING SAUCES
Living in New England we are spoiled to have some great fried seafood stands but they can be pricey so I thought about trying it on my own. This recipe is fantastic! And the dipping sauces really take it up a notch! Hope you love it as much as we do. Thanks Monica
Provided by Monica Keleher
Categories Other Snacks
Number Of Ingredients 29
Steps:
- 1. in a bowl add the buttermilk, sriracha, and calamari and let soak for up to 4 hours in the fridge
- 2. in a bowl combine the flour, salt, pepper, cayenne pepper, paprika and mix together.
- 3. In another bowl beat the eggs
- 4. get your deep fryer to 375 or a pan of oil
- 5. remove the calamari from the buttermilk.
- 6. dip the calamari in the egg and then into the flour mixture and shake off extra. Add the coated calamari to the oil and cook until golden brown. Remove and place on a paper towel or wire rack
- 7. To make the tomato olive dip. add olive oil to a sauce pan and add the onions and garlic, red pepper flakes and cook for a few minutes.
- 8. add the tomato paste, anchovies, olives, canned tomatoes and capers and let cook about 20 minutes. Taste and add salt and pepper to taste.
- 9. add the parsley and some lemon juice to taste.
- 10. For the old bay aioli dip Combine all ingredients in a bowl and serve Super easy! Super delicious!
FRIED CALAMARI W/GARLIC MAYONNAISE DIPPING SAUCE
My family loves this recipe as it beats anything they can order in a restaurant. It is light, crispy, not greasy and packed with suttle yet notable flavors.
Provided by Nancy Vargas
Categories Seafood Appetizers
Time 50m
Number Of Ingredients 18
Steps:
- 1. Wash calamari and dry well with paper towels.
- 2. Whisk egg whites, cornstarch, grated garlic, salt and pepper until foamy.
- 3. Dip calamari into mixture, shake off excess and dip and coat with panko bread crumbs. Sit in frig for about 20 minutes.
- 4. Heat oil to 350 degrees in small skillet or use deep fryer. Fry calamari until golden (about 1 minutes), drain on paper towels and sprinkle with a little more salt. Can keep warm in 180 degree oven on a rack with door ajar until ready to add to Toss.
- 5. For Calamari Toss, saute pepper flakes and chopped garlic in a little oil for just a little bit(30 seconds). Don't burn garlic. Add sliced celery and saute about 1 minute. Add lemon (sliced moons) at end and saute for about 20 seconds and remove from heat. Toss with finished calamari.
- 6. For dipping sauce - Combine mayo, grated garlic, Italian parsley and lemon juice. Place on a small bowl to the side of the calamari.
- 7. Finish with a little lemon zest over the top - OPTIONAL.
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