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Anyone Know How To Make Calamari, The Right Way?

Cowboy 2011/02/04 14:46:09
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Many years ago, I tried to fry some up myself. I'd had some in a seafood restaurant, and really liked it, but it was kind of expensive. So, I said to myself...I know what that stuff is...I can make that!
I only did it twice. The 1st time it was tender and really good...the 2nd time, like rubber bands...LOL and never tried again. I have NO IDEA what I did differently between the 2 batches.
I think I'd like to try making it again...Does Anyone Know How to make it Right, and Not Tough?
1st tender 2nd rubber bands lol differently 2 batches tough
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  • Stonecipher 2011/02/06 19:58:12
    Sure, this is how it's done
    Stonecipher
    +2
    I love, calamari! clean and slice and cook... http://www.aussiefishingtackl...
  • Cowboy Stoneci... 2011/02/06 20:05:12 (edited)
    Cowboy
    Me too, but made "wrong"...ya get the "rubber band" mistake...lol
    wrong ya rubber band mistake lol
  • mm 2011/02/04 19:54:22
    Sure, this is how it's done
    mm
    +2
    I recently saw this on one of those cooking shows...to make the calamari more tender soak it in milk first. I haven't tried it, but that is the advice they gave. Good luck! cooking calamari tender soak milk advice luck calamari soaking in milk
  • Cowboy mm 2011/02/04 21:09:51
    Cowboy
    +2
    interesting, thanks!!
  • mm Cowboy 2011/02/04 21:53:47
    mm
    +1
    You are welcome!
  • Cowboy mm 2011/02/04 21:24:41 (edited)
    Cowboy
    +2
    Hey, I wish I'd thought about good ol' youtube. They have how-to videos on about everything!
    Here's one of Many I found on calamari cooking steps. It leads right into others for the whole process...thanks!

  • mm Cowboy 2011/02/04 21:55:06
    mm
    +1
    Excellent! You can find out how to do just about anything!
  • Cowboy mm 2011/02/04 21:57:39
    Cowboy
    Right.
    And I remember making fried onion rings crispier by adding some corn starch to flour mixture too.
  • mm Cowboy 2011/02/04 21:59:52
    mm
    +1
    That is good to know! I really dislike soggy onion rings. :¬{ Thanks!
  • Dar 2011/02/04 18:35:33
    Don't you have anything better to do, than make these lame posts?
    Dar
    +1
    My husband has expressed his like for this dish. I've never made it before. But I would be willing to give it a try. If he behaves himself.

    husband expressed dish ive behaves woman in the kitchen with a sharp knife
  • Cowboy Dar 2011/02/04 21:40:53
    Cowboy
    +1
    LOL..Lucky guy, but.I think he'd better with THAT Knife in your hand!!
  • Dar Cowboy 2011/02/04 21:46:44
    Dar
    +1
    My aim is good...no matter the weapon.

    aim weapon hit husband with frying pan
  • Gun665 2011/02/04 17:57:27
  • Cowboy Gun665 2011/02/04 18:12:35
    Cowboy
    +2
    Cool...I wish I could order it over the phone!!
  • Gun665 Cowboy 2011/02/04 18:20:31
  • Cowboy Gun665 2011/02/04 18:25:42
    Cowboy
    +2
    well, I guess you've never been to a chinese restaurant in rural Texas. The cities, maybe...but to have it delivered would cost an arm and leg.
  • Gun665 Cowboy 2011/02/04 18:26:49
  • Cowboy Gun665 2011/02/04 18:28:00
    Cowboy
    +2
    Hey...ya been in these parts while in the Army, friend?
  • Gun665 Cowboy 2011/02/04 18:48:08
  • Dar Gun665 2011/02/06 20:11:56 (edited)
    Dar
    +2
    I like your method! ~)
  • GirlyGirl™ 2011/02/04 16:01:02
    Sure, this is how it's done
    GirlyGirl™
    +3
    The moister the squid, the tougher it gets. You've got to drain it completely after slicing. I love Giada DeLaurentiis' recipe ~ it's tried and true.


    Ingredients

    Vegetable oil, for deep-frying
    1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
    2 cups all-purpose flour
    2 tablespoons dried parsley
    Salt and freshly ground black pepper
    2 lemons, cut into wedges
    1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed

    Directions

    Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.


    You can put the calamari in a colander after slicing, refrigerate, then place on paper towels after refrigeration. This removes all the moisture from the squid, making it more tender after cooking. You can also dip the calamari in beaten egg before the flour, making the flour stick a little better. Hope this helps!
  • Cowboy GirlyGirl™ 2011/02/04 16:27:17
    Cowboy
    +1
    That is Excellent!
    Thank You!!
  • Vibrant Cowboy 2011/02/04 18:22:22 (edited)
    Vibrant
    +1
    BTW, I'm not a fan of calamari so I have not tried it with cracker meal but I do know some restaurants use it. It's good if you want a lighter crispier type fried food. I use it on fish and shrimp.
  • Cowboy Vibrant 2011/02/04 18:23:40
    Cowboy
    +2
    thank you, very much
  • Vibrant GirlyGirl™ 2011/02/04 18:08:27
    Vibrant
    +1
    I usually use cracker meal for that type of seafood but you have to dip it in egg before coating, it comes out crisp. Girlygirl, Have you tried that with calamari?
  • GirlyGirl™ Vibrant 2011/02/04 18:25:39
    GirlyGirl™
    +2
    No, only the seasoned flour. I'm going to have to try that! Sounds good!
  • Cowboy GirlyGirl™ 2011/02/04 18:26:45
    Cowboy
    +2
    but flour will stick to dry calamari?
  • GirlyGirl™ Cowboy 2011/02/04 18:42:00
    GirlyGirl™
    It will, there's always going to be some inherent moisture in it. The problem with just the flour is that it can flake off after frying.
  • Vibrant GirlyGirl™ 2011/02/04 18:28:05
    Vibrant
    +1
    I have only done fish and shrimp that way and I saw you said the moister it is the tougher so I wasn't sure if using egg was a good idea? But it is a very light batter that way. Of course over cooking will make it tough too. They probably only take 3 minutes to fry like shrimp...?
  • Cowboy Vibrant 2011/02/04 18:29:04 (edited)
    Cowboy
    +2
    right, cook fast, GirlyGirl?
  • GirlyGirl™ Cowboy 2011/02/04 18:40:16
    GirlyGirl™
    Oh, yes!

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