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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Today we are making Crispy calamari with sweet chilli sauce!
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Eating Live Sea Urchin
Uni is most certainly not for everybody. If you can get over the appearance, it's a blast of unique, briny creaminess. While in some areas of the world they're an invasive species that plague beaches and deter swimmers, they're a delicacy in sushi restaurants throughout the globe. Today, I've gotten my hands on some live Santa Barbara sea urchin.
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Easy Calamari Recipe Version 2
Fried Calamari version 2
300g calamari
1 C flour
1 C cornflour
2 Tbs salt
2 Tbs pepper
2 Tbs parsley
1 lemon
Method
In a bowl add the flour, cornflour, salt, pepper and parsley and whisk until all combined.
Make sure the calamari is dry and then squeeze lemon over.
Add the calamari in the flour mixture until all coated well.
Put the calamari in a medium heated pan with vegetable maximum 5 at a time. (You dont want the temperature to drop too quickly and for the calamari to not cook evenly).
Let it fry for maximum 1 minute 30 seconds until it gets that golden brown colour.
Then place the calamari on paper towel to absorb the oil.
Squeeze lemon on and enjoy.
Enjoy!
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Amabel's kitchen - Tiktok Series E01 - Fried Calamari
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Crispy Lemongrass Squid With Red Thai Curry Mayonnaise | Feed My Friends 2
Are you having a dinner party this weekend? Then why not try and impress with this delicious crispy lemongrass squid with a red Thai curry mayonnaise by Masterchef finalist Jack Lucas.
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INGREDIENTS:
8 Small Squid
2 Lemongrass Stalks
120 g Panko Breadcrumbs
2 Eggs
50 g Plain Flour
1 Lime, Juice and Zest
1 Garlic Clove
Handful of Coriander
2 tbsp Thai Red Curry Paste
150 ml Mayonnaise
STEP 1: MAKE COATING
In a food processor, blitz together the inner stalks of the lemongrass, breadcrumbs, garlic and zest of the lime. Tip into the breadcrumbs and mix.
STEP 2: SEPARATE SQUID
Pull the tentacles from the main body of the squid (hopefully the innards will have been removed already – supermarkets will do this for you) and slice just above the beak and set aside.
STEP 3: CUT AND COAT
Cut the main squid tube into rings and place the squid in the flour, egg and then breadcrumbs to coat.
STEP 4: DEEP FRY AND DRAIN
Deep fry in a deep fat fryer at 180 C for 30 seconds – 1 minutes until golden and crispy. Drain and set aside.
STEP 5: MAKE MAYO AND SERVE
For the mayo, simply mix together the mayonnaise with the curry paste, and a squeeze of lime and serve alongside the squid with a handful of chopped coriander and chilies sprinkled over.
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A warm summer evening asks for delicious fingerfood! Enjoy these amazing fresh pan-fried anchovies with garlic chips. This will taste awesome together with a nice glass of wine or rosé! Enjoy.
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Video by Bart van Olphen