Calamari or squid use to be a poor mans food in the US. Today, it is still used as a bait for fishing. Except for fried calamari, no other squid dishes are popular to the Americans. The Italians,spaniards and Asian however love squid and many dishes had been developed to make use of it. Fried Calamari is a favorite appetizer served in restaurant in the US and abroad.
If you are going to make fried calamari, it is important that you soften the muscles of the squid. This is done by soaking it in buttermilk. Cleaning the whole squid is a task in itself and can be disastrous if you do not know what your are doing. If this is the case, then buy frozen sliced calamari which you can thaw and use to follow the recipe below.
If you are using fresh squid with tentacles and ink sac intact, wash and drain well.
Pull the head with tentacles from the body carefully so as not to break the ink sac.
You only need the ink sac if you are preparing “Calamari con tinta ” which is a squid stew, or” making Squid adobo”. Inside the body of the squid is a plastic like lining, You need to pull this out and discard. Do not worry, once you find it, all you need to do is pull and discard. Spread the tentacles and you will see something in the center of the head that looks like a white eye. Press the head to make it popped out. Pull and discard it. Lastly, you need to peel the skin of the squid. The skin is thin and once you find a loose skin, pull it and the rest will be easy to follow. Slice the squid in 1/4 “thickness crosswise. Wash well and drain.
Now you are ready to use it in the recipe below.
How to prepare
1.5 lb. sliced calamari fresh or frozen
2 cups buttermilk for soaking only. Drain the calamari.
3 medium eggs,beaten
1 tsp white pepper
1 tsp salt
Ingredients for dredging
1-10 oz box Golden Dipt Cajun style
Oil for frying.
To make crispy calamari the depth of the oil must be adequate so that when you drop the calamari in the hot oil, the calamari is below the oil.
Oil must be very hot but not burning. Be careful!
1. Soak the calamari in the buttermilk for at least 30 minutes.
2. Put enough oil in your frying pan. Turn on heat to medium.
3. Meanwhile prepare the eggs and put the golden dipt in a bowl next to the other ingredients.
3. Bring the oil to hot. Dip the calamari rounds in the beaten egg, then dredge in the golden dipt, then drop in the oil. Do not burn. It is ready when the color turns to golden brown. Repeat until all the calamari is fried. Drain in paper towel. Keep warm. Arrange in a serving platter.
1 Tbsp vegetable oil
4 cloves garlic,minced
2 Tbsp oyster sauce
1 C sweet chili sauce (Nuoc Cham Ga)
1 tbsp Sriracha (use less if you dont like spicy food)
2 tbsp soy sauce
1 tsp Maggi seasoning
1/2 C minced chives
Heat oil in skillet. When oil is hot saute, garlic and onion until wilted.
Add the rest of the ingredients except the chives and stir until the flavor marries.
Pour this sauce over the fried calamari.Sprinkle top of the fried calamari with the minced chives.