Fried Calamari Recipe

Italian Seafood

More Italian Seafood Recipes

Ingredients:

1 lb. (450 g) fresh or thawed frozen squid, cleaned (see below)
1 large egg
1 TBS (15 mL) milk
3/4 Cup (180 mL) fine dry unseasoned breadcrumbs
Vegetable oil
Tartar Sauce
Seafood cocktail sauce
Lemon wedges

Directions:

Pat squid thoroughly dry with paper towels. Beat egg with milk in small bowl. Add squid; stir to coat well. Remove a few squid from egg mixture and place in single layer on bread crumbs. Turn pieces over to coat evenly. Repeat process to coat all squid. Let stand 10 to 15 minutes before frying.

To deep-fry, heat 1 1/2 inches (4 cm) oil in large saucepan to 350 F (180 C). {Caution, suid will pop and splatter during frying} Fry 8 to 10 pieces at a time in hot oil till light brown, 45 to 60 seconds. Remove with slotted spoon to drain on paper towel lined rack.

Serve hot with tartar sauce, cocktail sauce and lemon wedges.

2-3 servings.

How To Clean Squid: Work in sink. Hold body of squid firmly in one hand; grasp head firmly with other hand; pull head, twisting gently from side to side. Head and contents of body should come away in one piece. Cut tentacles off head; reserve. Discard head and contents of body. Grasp tip of pointed, thin clear cartilage protruding from body; pull out and discard. Rinse squid under cold running water. Peel off and discard spotted outer membrane. Pull off side fins; reserve. Rinse inside of squid bodies thoroughly under running water to remove any grit or extraneous matter. Cut squid bodies crosswise into 1/4 inch (0.5 cm) rings. Cut reserved fins into thin slices. Body, fins and reserved tentacles are all edible parts.

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Submitted 6/13/05.
Source: The Treasury of Creative Cooking
Submitted By: Rick Smith
riak@dragons.net
Fried Calamari


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