Aug 192016
 

 

 

Whenever and wherever possible my husband orders fried calamari as an appetizer. We enjoyed this treat in Hawaii, Massachusetts, Connecticut, San Francisco, Florida, Illinois, in Italy, Spain, Germany, Belgium, France, Russia, Ireland, England, and Austria. We enjoyed them with cold beer, crispy white wine, intriguing rose, and even with well chilled Prosecco. Ooh… a long list!

fried calamari (16)

 

From time to time I make crunchy fried calamari at home. My last portion of delicious squid rings was made with a twist. I had some onion slices left from a dinner salad, so I just tossed them along with the calamari and dip fried them together.

fried calamari (8)

 

What a nice touch to our favorite mouthwatering appetizer! No extra effort and lots of joy!

fried calamari (18)

 

Instructions:

In a plastic bag, mix the flour with the spices. Add the calamari rings (they should be wet, not pat dried with paper towel) and onion slices; toss them in the flour mixture.

fried calamari (1)fried calamari (2)

Place a colander (preferably, mesh) over a sink or a large bowl. Pour the calamari with the flour into the colander. Slightly shake the colander to remove excess flour.

fried calamari (3)

Pour oil (about 2 – 2 ½ inches thick layer) into a heavy sauce pan (enameled cast iron is ideal); heat the oil to 350 F.

With a fork or a wooden skewer, transfer the calamari and onion slices to the oil and fry them over medium heat for 1 minute. The calamari should be crisp and very light golden in color. Work in batches.

fried calamari (4)fried calamari (5)

With a slotted spoon (Asian style strainer is ideal) transfer the calamari and onions to a plate lined with a paper towel.

fried calamari (6)fried calamari (7)

When done with all batches, place the calamari with onions on a clean platter and serve with lemon wedges.

Serve as is or with your favorite sauce (marinara, tartar or similar, roasted pepper mayonnaise).

fried calamari (9)fried calamari (17)

 

Print Recipe
Fried Calamari
Author: Nina Phomina
Instructions
  1. In a plastic bag, mix the flour with the spices. Add the calamari rings (they should be wet, not pat dried with paper towel) and onion slices; toss them in the flour mixture.
  2. Place a colander (preferably, mesh) over a sink or a large bowl. Pour the calamari with the flour into the colander. Slightly shake the colander to remove excess flour.
  3. Pour oil (about 2 – 2 ½ inches thick layer) into a heavy sauce pan (enameled cast iron is ideal); heat the oil to 350 F.
  4. With a fork or a wooden skewer, transfer the calamari and onion slices to the oil and fry them over medium heat for 1 minute. The calamari should be crisp and very light golden in color. Work in batches.
  5. With a slotted spoon (Asian style strainer is ideal) transfer the calamari and onions to a plate lined with a paper towel.
  6. When done with all batches, place the calamari with onions on a clean platter and serve with lemon wedges. Serve as is or with your favorite sauce (marinara, tartar, roasted pepper mayonnaise).

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Cook with pleasure and enjoy the world!

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