Recipe: Fried Calamari (Clamari Fritti, Italian)
Appetizers and SnacksFRIED CALAMARI
"Fried calamari is becoming more and more popular, especially in coastal seafood restaurants. It's often served with a tartar sauce or marinara sauce for dipping and is just great with a glass of cold beer or Italian white wine. I make mine with masa harina or golden corn flour."
Oil, for deep-frying
2 pounds small squid, cleaned
1 cup golden corn flour (masa harina)
1 teaspoon sea salt
1/2 teaspoon ground white pepper
2 teaspoons dried oregano
1 egg
FOR SERVING:
Lemon wedges
Tartar Sauce (recipe follows) or marinara sauce
In a deep pot, heat enough oil to easily accommodate the squid, bringing the temperature high enough so the calamari bubble briskly when you put them in.
Rinse and dry the squid thoroughly. Slice it into rings, leaving the tentacle portions whole.
Mix the dry ingredients on a plate or in a shallow bowl. In a separate bowl, beat the egg with a little water
Dip the squid pieces into the egg mixture and then roll them in the flour mixture, shaking off any excess.
With a slotted spoon, carefully lower the squid into the hot oil. It will bubble quite a bit. Cook for 2 minutes or until just golden and cooked through. Drain on paper towels and serve with lemon wedges and your favorite sauce.
TARTAR SAUCE
Makes about 1 1/4 cups
"This classic sauce for seafood has evolved over the years. The 1896 Boston Cooking School Cookbook called for vinegar, lemon juice, Worcestershire sauce, and butter. By 1939 Imogene Wolcott's New England Yankee Cookbook offered a recipe similar to the one below. In keeping with trying to cut down on the fat and calories. I like to lighten up tartar sauce using reduced-fat mayonnaise."
1 cup reduced-fat mayonnaise
1 tablespoon minced onion
2 tablespoons sweet pickle relish
1 tablespoon fresh lemon juice
Pinch of Old Bay Seasoning
Salt and pepper, to taste
Combine all the ingredients for the Tartar Sauce in a bowl and refrigerate for at least an hour before using. This is great with any fried or oven-fried fish.
Makes 6 servings
Source: Mystic Seafood by Jean Kerr and Spencer Smith
"Fried calamari is becoming more and more popular, especially in coastal seafood restaurants. It's often served with a tartar sauce or marinara sauce for dipping and is just great with a glass of cold beer or Italian white wine. I make mine with masa harina or golden corn flour."
Oil, for deep-frying
2 pounds small squid, cleaned
1 cup golden corn flour (masa harina)
1 teaspoon sea salt
1/2 teaspoon ground white pepper
2 teaspoons dried oregano
1 egg
FOR SERVING:
Lemon wedges
Tartar Sauce (recipe follows) or marinara sauce
In a deep pot, heat enough oil to easily accommodate the squid, bringing the temperature high enough so the calamari bubble briskly when you put them in.
Rinse and dry the squid thoroughly. Slice it into rings, leaving the tentacle portions whole.
Mix the dry ingredients on a plate or in a shallow bowl. In a separate bowl, beat the egg with a little water
Dip the squid pieces into the egg mixture and then roll them in the flour mixture, shaking off any excess.
With a slotted spoon, carefully lower the squid into the hot oil. It will bubble quite a bit. Cook for 2 minutes or until just golden and cooked through. Drain on paper towels and serve with lemon wedges and your favorite sauce.
TARTAR SAUCE
Makes about 1 1/4 cups
"This classic sauce for seafood has evolved over the years. The 1896 Boston Cooking School Cookbook called for vinegar, lemon juice, Worcestershire sauce, and butter. By 1939 Imogene Wolcott's New England Yankee Cookbook offered a recipe similar to the one below. In keeping with trying to cut down on the fat and calories. I like to lighten up tartar sauce using reduced-fat mayonnaise."
1 cup reduced-fat mayonnaise
1 tablespoon minced onion
2 tablespoons sweet pickle relish
1 tablespoon fresh lemon juice
Pinch of Old Bay Seasoning
Salt and pepper, to taste
Combine all the ingredients for the Tartar Sauce in a bowl and refrigerate for at least an hour before using. This is great with any fried or oven-fried fish.
Makes 6 servings
Source: Mystic Seafood by Jean Kerr and Spencer Smith
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