How To make Fried Calamari with Spicy Anchovy Mayonnaise
3/4 cup jarred mayonnaise
4 anchovy fillets
(up to 5)
2 tablespoons lemon juice
1 tablespoon finely chopped parsley
1/2 teaspoon cayenne
1 pound fresh :
clean squid
4 cups light olive oil or vegetable oil
1 cup all purpose flour
1 cup graham cracker crumbs
1 teaspoon kosher salt
In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley an d cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, co vered tightly, for up to 2 days, until ready to serve.
Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter , heat the oil to 360 degrees.
In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 of the squid in the flour mixture to coat evenly. Shake the squid in a mesh strainer to shed extra coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt. The cooked squid can be ke pt warm in a low oven while you continue. Check your oil temperature and repeat with remaining c alamari. Serve hot with chilled anchovy mayonnaise.
(Adapted from a recipe in the Union Square Cafe Cookbook, by Michael Romano & D anny Meyer)
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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FRIED CALAMARI & POT STICKER SAUCE
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Fried Calamari, one of the most coveted seafood hors d'oeuvres. With this recipe you can ensure yourself two things...
1) You have enough to share without feeling some king of way about it.
2) You have enough sauce and you don't have to fan down a server to bring you more at a cost. (Fan down a server lol, not happening in my life anytime soon. #life2020 )
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INGREDIENTS FOR FRIED CALAMARI:
20oz Calamari (Cut in 1/2 inch cuts. Use kitchen sheers, much easier)
1 1/2 cup All Purpose Flour
1/2 tsp Fresh Lemon Juice
Salt, Pepper, Garlic Powder, Cayenne Pepper (amounts listed in instructions)
2 quarts Oil (for frying)
Garnish: Chives & Red Chili Flakes
INSTRUCTIONS:
•Cut Calamari in 1/2 inch pieces, (remove any of the beak if left on the head of the squid
•Place them in a mixing bowl add a squeeze of fresh lemon juice (about a 1/2 tsp), sprinkle on salt and pepper to taste and mix well
•In a separate mixing bowl add 1 1/2 cups of All Purpose Flour, 1 tsp Salt, 1/2 tbsp black pepper, 1/2 tsp Garlic Powder, and 1/4 tsp cayenne pepper mix well
•Add Calamari to the flour mixture and mix well
•In a 5 quart pot add 2 quarts of your choice frying oil, set the temperature to medium high
•Use a sieve to remove excess flour from the calamari and carefully add the calamari to the oil let the Calamari cook until golden brown ( 3 - 5 minutes)
•Remove them from the oil and on to a paper towel or cooling rack to drain the excess oil
INGREDIENTS FOR POT STICKER SAUCE:
1/2 cup Soy Sauce
1/2 cup Raw Apple Cider Vinegar
2 tbsp Juiced Ginger
1/3 cup Sugar
1/2 tbsp Red Chili Flakes
1/4 tsp Cayenne Pepper
INSTRUCTIONS:
•Combine ingredients in a sauce pan, set on a low temperature setting and mix until sugar crystals dissolve, then remove from heat.
Butter fried Calamari / Squid Stuffed with Brie Served with Lemon Butter Couscous.
This recipe for butter-fried calamari stuffed with brie, is quick and simple. The recipe will make 2 starter portions, but can be scaled up to any quantity required. The calamri tubes are stuffed with brie cheese, then pan-fried in butter, served on a bed of lemon-butter couscous. For the full printable recipe please visit
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Ingredients
6 Young calamari tubes
6 Young calamari tentacles (optional)
100g Brie cheese
50g Butter
1½ Cups cooked couscous (see recipe here)
1 Medium lemon
Instructions
Cut the brie cheese into batons.
Press 2 cheese batons into each calamari tube, then secure the ends of the tubes with toothpicks.
Heat your pan over medium high heat and add the butter.
When the butter is bubbling, add the calamari tubes.
Fry the tubes for 3 minutes per side, then remove from the pan.
If you have the tentacles, add them to the pan now and fry for 60 seconds.
Add the couscous to the pan and stir this to heat it through, and to absorb all of the butter.
Squeeze the juice of the 2 lemon halves over the couscous, stir it in, and remove the pan from the heat.
Divide the couscous between 2 starter size platters, top each with 3 of the calamari tubes and serve with lemon wedges.
Stir-fried dried shredded squid, Banchan /Korean side dish/ stir fry squid/ stir fry squid korean
Stir-fried dried shredded squid is popular Korean side dish loved by many koreans. If you try it, you can love this flavor!
Especially my recipe is giving 4 secret tips to make dried squid more tender and more flavory. Please keep watching this video!
Enjoy my recipe^^
진미채볶음을 만들어 보았어요. 이 레시피에는 너무 딱딱하지 않으면서 부드러운 진미채를 맛보실 수 있을 거에요. 영상에 꿀팁 4가지가 있으니 꼭 끝까지 봐주세요^^
Ingredients
dried shredded squid 200g
Minced garlic 2 cloves
Hot pepper flakes 1 Tbs
Korean hot pepper paste 1 Tbs
Soy sauce 1 Tbs
Green Plum syrup 1 Tbs
Oligosaccharides or Starch syrup 1 Tbs
Sugar 1 Tbs
Vegetable oil 1/2 Tbs
Mayonnaise 1 Tbs
Water 2 Tbs
Cooking wine 1 Tbs
Sesame seeds
진미채 200g
마늘 2톨
고춧가루 1큰술
고추장 1큰술
간장 1큰술
매실청 1큰술
올리고당 1큰술
설탕 1큰술
식용유 1/2큰술
마요네즈 1큰술
물 2큰술
맛술 1큰술
통깨 조금
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