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Fried Calamari Recipe with a Creamy Lemon Dressing
The word "calamari" is Italian and it is often used instead of the word "squid" - especially when the squid in question is fried. It might interest you to learn that Japan consumes more squid per head than any other country in the world, a huge 700,000 tons per year! They either eat it raw, using it for sushi or sashimi, or deep-fry it in batter to make tempura.
Squid takes a minute or two to become tender but if you overcook it, it will become rubbery which is something you must avoid. Overcooking seafood ruins it, especially squid, so take care. Calamari is a staple in Greek, Italian, and Turkish restaurants, as well as seafood restaurants of course. It is often served as an appetizer and sprinkled with parmesan cheese or garnished with fresh parsley. In some countries, it is served in bigger portions as an entree. The following recipe makes enough for four appetizer-size portions so perhaps if you cook fries with it, it could serve two as an entree instead.
Dips for calamari are optional and can include cocktail sauce, marinara sauce, or tartar sauce. Tzatziki (a cucumber yogurt dip) or peppercorn mayonnaise are popular in Europe, as well as lemon mayonnaise. Calamari in Mexico is often served with habanero sauce or Tabasco sauce. The following recipe features a lemon mayonnaise which has a mild yet delicious flavor and goes very nicely with both the salad garnish and the deep-fried squid recipe itself.
The Best Deep Fried Squid Recipe
Ingredients -
1 lb squid hoods
1 tablespoon lemon pepper
2 teaspoons salt
½ cup all-purpose flour
¼ cup lemon juice
1 cup mayonnaise
1 tablespoon boiling water
1 bag salad leaves
2 handfuls of salad leaves, to serve
Vegetable oil, for deep-frying
Preparation:
Halve the squid hoods lengthwise and use a sharp knife to score a crosshatch patter on the insides.
Cut each half into 5 pieces lengthwise and stir them with the salt, pepper and flour until well coated.
Shake off the excess flour.
Combine the lemon juice with the boiling water and mayonnaise.
Heat a couple of inches of oil in a wok and deep-fry the squid in batches until it is golden brown and tender.
Drain on kitchen paper.
Toss all except 2 tablespoons of the lemon mayonnaise with the salad leaves.
Serve the hot fried squid with the mayonnaise-coated salad leaves and serve the rest of the lemon mayonnaise on the side or drizzle it over the squid.
(Serves 4)
Wine Suggestion:
What Wine Goes with Fried Calamari Recipe
Pinos Gris (also known as Pinot Grigio) is very nice with deep-fried squid. This is a very tasty yet light wine and you will love how its crisp citrus taste goes beautifully with the seafood. Serve this wine slightly chilled but not too cold. Half an hour of chilling time in the refrigerator is perfect.
Fried Calamari Recipe
Photo Description:
As the picture shows, this delicious calamari looks really tempting, especially when drizzled in lemon mayonnaise and served with a tasty green salad. You can use any kind of salad leaves you want and you might also like to add bell pepper strips, as shown in the photo, or halved cherry tomatoes. Remember that the deep fried squid recipe is the star of the show though and the salad is just a colorful backdrop. This hot, succulent seafood is sure to make your mouth water when you smell its amazing aroma. A glass of Pinot Gris on the side transforms this tasty snack into a gourmet appetizer.
Delicious Ideas for Calamari Recipes
Whole baby calamari makes a delicious staple in Italy, throughout the seaside towns lining the Adriatic coast. There are fried calamari recipes but also stuffed, marinated, and grilled ones. The body of the squid (calamari) can be cut into flat pieces, sliced into rings, or stuffed whole. The ink, arms, and tentacles are edible. The only parts that are inedible are the pen and beak.
Calamari is a popular ingredient in risottos, pasta recipes, and salads in Italy. This ingredient is very healthy as well, which is another good reason to cook with it. Calamari is high in vitamin B12 and protein and low in fat. It is also a sustainable fish because it reproduces at a young age and grows fast.
Different Cooking Methods for Calamari
Fried calamari recipes are very good but this is not the only way to cook calamari. You either need to cook it very fast or cook it very slow. If you cook it between the two, you will get that awful rubber band texture that ruins your seafood. If you want to make a salad with your seafood, boil the calamari for about thirty seconds. If you want to braise it or make a seafood sauce, simmer it gently for half an hour or until it is soft. Calamari will be opaque and plump when it is done. If you are cooking it fast, you will need a very high temperature - the liquid has to be boiling or the fat must be very hot. If you are cooking it slow, the liquid should be only just simmering. Ensuring the temperature is correct is very important if you want to get soft, succulent calamari.
In restaurants calamari is usually deep-fried and resembles onion rings. Calamari is, of course, squid, and has tentacles although we do not often see those in non-European fried calamari recipes. If you enjoy fried calamari, you might like to try a braised or slow-cooked calamari recipe. It is usually best to use thawed calamari if you are going to slow-cook it, because fresh calamari can go quite mushy if you cook it for a long time, especially if it is very fresh.
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