Fried Calamari With Peperoncini Mayonnaise Recipes

Steps:

• Halve peperoncini and discard stems and seeds. Rinse and pat dry, then mince enough to measure 1/4 cup. Stir into mayonnaise in a small bowl.
• Rinse squid under cold running water and lightly pat dry between paper towels, leaving some moisture so rice flour will stick. Leave tentacles whole and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings, then reserve separately on paper towels.
• Heat 2 inches oil in a 4- to 5-quart heavy pot (4 inches deep; preferably cast-iron) over high heat until it registers 390°F on thermometer.
• Preheat oven to 200°F.
• While oil is heating, whisk together flour, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl. Have ready a medium-mesh sieve in another shallow bowl.
• Dredge a small handful of squid rings in flour mixture, tossing to coat well. Transfer to sieve and shake over other bowl to remove excess flour. Return excess flour to first bowl.
• Fry floured rings in oil, stirring to separate, until golden, about 1 minute, then transfer with a slotted spoon to dry paper towels to drain, arranging in 1 layer.
• Coat and fry remaining rings in about 3 more batches in same manner, returning oil to 390°F between batches. Transfer fried and drained rings to a shallow baking pan in 1 layer and keep warm, uncovered, in middle of oven.
• Coat and fry tentacles in 2 or 3 batches until golden, about 1 1/2 minutes per batch, returning oil to 390°F between batches and transferring as fried to paper towels, then to baking pan.
• Serve with peperoncini mayonnaise for dipping.
• *Available in the Latino section of many supermarkets, natural foods stores, Kalustyan's (800-352-3451), and The Baker's Catalogue (800-827-6836).

Steps:

• First, coat the calamari rings in corn meal, shaking them out to get rid of any excess.
• Then dip them into a mixture of the eggs and garlic.
• Lastly, dip them into the bread crumbs mixed with salt, coating them well, and shaking off any excess.
• Up to this point may be done in advance, and the calamari rings refrigerated for a couple of hours, until you are ready to fry.
• Meanwhile, heat the oil (the secret to crispy calamari is hot, hot oil, just below the smoking point.) Fry the rings (in batches) about 1 minute, or until they are golden.
• Remove and drain on paper towels.
• If you have a deep fryer it's best, but otherwise, make sure the oil is deep enough to cover the calamari.
• Serve immediately with lemon wedges, garlic mayo, and marinara sauce.

Steps:

• In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley and cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.
• Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
• In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter, heat the oil to 360 degrees.
• In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 of the squid in the flour mixture to coat evenly. Shake the squid in a mesh strainer to shed extra coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
• The cooked squid can be kept warm in a low oven while you continue. Check your oil temperature and repeat with remaining calamari. Serve hot with chilled anchovy mayonnaise.

Steps:

• In a food processor, combine the egg, anchovies, lemon juice, parsley, and cayenne. Blend until smooth. With the motor running, slowly add the oil to make a mayonnaise. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.
• Cut the calamari into 1/4-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
• Pour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, about 8 inches in diameter. To prevent the oil from bubbling over when frying the calamari, the pan should be no more than 1/3 full. Heat the oil to 360 degrees F on a deep fat thermometer. (to check the temperature without a thermometer , drop a small piece of bread the size of a crouton into the oil. It should float to the surface immediately and brown lightly in about 45 seconds.)
• Combine the flour and graham cracker crumbs in a bowl. Divide the calamari into 2 or 3 batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake the calamari in a mesh strainer to shed excess coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with salt. The cooked calamari can be kept warm in a low oven while you continue. Check your oil temperature (360 degrees F) and repeat with the remaining calamari. Serve hot with the chilled anchovy mayonnaise.

Steps:

• Dredge calamari rings in corn starch and shake off excess.
• The rings may be prepared in advance up to this point, and refrigerated.
• Heat oil to fairly high heat.
• Deep fry rings about 1 minute or until golden.
• Drain on paper towels, and sprinkle lightly with salt.
• Serve with lemon wedges and garlic mayo or marinara sauce for dipping.

Steps:

• Check calamari for breaks and slice into 1/8- to 1/4-inch rings.
• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Place 2 cups flour in a bowl. Whisk milk and eggs together in a separate bowl. Place remaining 4 cups flour, cornstarch, paprika, salt, pepper, and cayenne in a third bowl; mix thoroughly.
• Toss calamari rings in the plain flour. Move to the egg mixture and thoroughly coat. Move to the seasoned flour and coat fully. Move back to egg mixture if not thoroughly coated; coat with seasoned flour again.
• Submerge floured calamari in the hot oil until golden, 3 to 4 minutes per batch. Lift out with a slotted spoon, letting oil drip off. Drain on paper towels. Place calamari in a small bowl; check seasoning. Add parsley and lemon wedge for garnish.