Homemade Calamari?

"Kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay folks, I need your help. (Ariane?)

I bought two large squid bodies at an Asian store today and I want to

slice

Quoted message said:

them up into rings, batter them and deep fry them. Yes, google is your
friend and I've been there. Do you have ANY idea how many recipes there
are???????????????

Anyone done this at home? Anyone made fried calamari? Any tricks?

I don't have a deep fryer, so I was hoping to pan fry or even baked, if
anyone has any good suggestions.

Seriously, there are literally thousands of recipes out there, but I was
hoping someone would or could give me pointers to make this. My husband
thinks that squid is nasty so I'm hoping to try to change his mind. I

don't

Quoted message said:

want to overcook it, I need help with the batter (I have panko), and I

want

Quoted message said:

to do it right.

Please help!!!!

kili

You want a tempura batter for this. Deep skillet and lots of oil.

Jill

Quoted message said:

I bought two large squid bodies at an Asian store today
and I want to slice them up into rings, batter them
and deep fry them.

This may not be the time you win the guy over; next time pick out SMALL
squid bodies. If you can fry rings of large squid thorax and not have
them come out tough, you've got something you should patent.

Neil

Neil said:

Quoted message said:

I bought two large squid bodies at an Asian store today
and I want to slice them up into rings, batter them
and deep fry them.

This may not be the time you win the guy over; next time pick out
SMALL squid bodies. If you can fry rings of large squid thorax and
not have them come out tough, you've got something you should patent.

Neil

Really? I'm so bummed! He always "bugs" me about eating sea monsters and I
wanted to show him that they're actually GOOD. These aren't huge, per se,
they're, well, okay. If I slice them down the middle I could form a steak
out of them. Maybe they are too big. Rats.

kili

In article <[email hidden]>,

Neil said:

Quoted message said:

I bought two large squid bodies at an Asian store today
and I want to slice them up into rings, batter them
and deep fry them.

This may not be the time you win the guy over; next time pick out SMALL
squid bodies. If you can fry rings of large squid thorax and not have
them come out tough, you've got something you should patent.

Neil

I did not deep fry them when I did them, I slow cooked them for about 30
minutes or so.

They were quite tender, but obviously this would not work for deep
frying...

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

Katra said:

In article <[email hidden]>,

Neil said:

Quoted message said:

I bought two large squid bodies at an Asian store today
and I want to slice them up into rings, batter them
and deep fry them.

This may not be the time you win the guy over; next time pick out
SMALL
squid bodies. If you can fry rings of large squid thorax and not
have
them come out tough, you've got something you should patent.

Neil

I did not deep fry them when I did them, I slow cooked them for about
30
minutes or so.

They were quite tender, but obviously this would not work for deep
frying...

Katra, if they were tender, how did you do them? Help me!?!?!?!

kili

Neil said:

Quoted message said:

I bought two large squid bodies at an Asian store today
and I want to slice them up into rings, batter them
and deep fry them.

This may not be the time you win the guy over; next time pick out
SMALL squid bodies. If you can fry rings of large squid thorax
and not have them come out tough, you've got something you should
patent.

If they are too large for rings, are they large enough to make small
steaks from? If so, slice the tube from top to bottom to form a flat
piece, and cut into serving-size rectangular portions. With the point
of a sharp knife, score them on both sides in a crosshatch pattern. To
help them lie flat, as well as to tenderize, you may also want to place
them between layers of plastic wrap and pound them a bit, too.

Once prepared, just season and flour them lightly (we like Old Bay) and
sauté them briefly in butter and oil. Don't overcook--in a medium
heat pan they shouldn't take more than 5 minutes, if that. Remove, add
a bit more butter to the pan if necessary, turn up the heat and add
some slivered almonds. Stir or toss those for a minute or two until
lightly toasted, then pour out over the calamari. Squeeze on some
fresh lemon.

-aem

"Katra" <[email hidden]> wrote in message

Quoted message said:

I did not deep fry them when I did them, I slow cooked them for about 30
minutes or so.

They were quite tender, but obviously this would not work for deep
frying...

Squid has an unusual property. either cook it fast, or cook it long. In
between it is going to be tough. Deep frying should be fast enough. In a
sauce, the 30 minutes or so would be needed for tender results.
--
Ed
http://pages.cthome.net/edhome/

aem said:

Neil said:

Quoted message said:

I bought two large squid bodies at an Asian store today
and I want to slice them up into rings, batter them
and deep fry them.

This may not be the time you win the guy over; next time pick out
SMALL squid bodies. If you can fry rings of large squid thorax
and not have them come out tough, you've got something you should
patent.

If they are too large for rings, are they large enough to make small
steaks from? If so, slice the tube from top to bottom to form a flat
piece, and cut into serving-size rectangular portions. With the point
of a sharp knife, score them on both sides in a crosshatch pattern.
To help them lie flat, as well as to tenderize, you may also want to
place them between layers of plastic wrap and pound them a bit, too.

Once prepared, just season and flour them lightly (we like Old Bay)
and sauté them briefly in butter and oil. Don't overcook--in a medium
heat pan they shouldn't take more than 5 minutes, if that. Remove,
add a bit more butter to the pan if necessary, turn up the heat and
add some slivered almonds. Stir or toss those for a minute or two
until lightly toasted, then pour out over the calamari. Squeeze on
some fresh lemon.

-aem

You know, I don't think it's too big. I've had calamari plenny times and
this would slice up like typical "rings". Okay, so, I either don't hardly
cook it at all or sautee the [censored] out if it in a sauce? is that what Im
understanding here?

kili

Edwin Pawlowski said:

"Katra" <[email hidden]> wrote in message

Quoted message said:

I did not deep fry them when I did them, I slow cooked them for
about 30 minutes or so.

They were quite tender, but obviously this would not work for deep
frying...

Squid has an unusual property. either cook it fast, or cook it long.
In between it is going to be tough. Deep frying should be fast
enough. In a sauce, the 30 minutes or so would be needed for tender
results.

I wanted to fry it and dip it in a marinara sauce. Maybe I should get some
other seafood (costly though) and sautee it????

kili

Kilikini said:

Katra said:

In article <[email hidden]>,

Neil said:

> I bought two large squid bodies at an Asian store today
> and I want to slice them up into rings, batter them
> and deep fry them.

This may not be the time you win the guy over; next time pick out
SMALL
squid bodies. If you can fry rings of large squid thorax and not
have
them come out tough, you've got something you should patent.

Neil

I did not deep fry them when I did them, I slow cooked them for

about

Quoted message said:

Quoted message said:

30
minutes or so.

They were quite tender, but obviously this would not work for deep
frying...

Katra, if they were tender, how did you do them? Help me!?!?!?!

kili

First she marinated their testicles.

Sheldon

"Kilikini" <[email hidden]> wrote in message
news:[email hidden]

Quoted message said:

Okay folks, I need your help. (Ariane?)

I bought two large squid bodies at an Asian store today and I want
to
slice them up into rings, batter them and deep fry them. Yes,
google
is your friend and I've been there. Do you have ANY idea how many
recipes there are???????????????

Anyone done this at home? Anyone made fried calamari? Any tricks?

I don't have a deep fryer, so I was hoping to pan fry or even baked,
if anyone has any good suggestions.

Seriously, there are literally thousands of recipes out there, but I
was hoping someone would or could give me pointers to make this. My
husband thinks that squid is nasty so I'm hoping to try to change
his
mind. I don't want to overcook it, I need help with the batter (I
have panko), and I want to do it right.

Please help!!!!

kili

Not Calamari, but this is my favorite way to cook squidlies.
http://biggreenegg.com/recipes/newRecipes/seafood0149.htm
But I don't use a Green Egg. ;-)

I have been known to stray from this and fry instead, but making sure
it is just as hot and quick as in the article.

BOB

Kilikini said:

Okay folks, I need your help. (Ariane?)

I bought two large squid bodies at an Asian store today and I want to slice
them up into rings, batter them and deep fry them. Yes, google is your
friend and I've been there. Do you have ANY idea how many recipes there
are???????????????

Anyone done this at home? Anyone made fried calamari? Any tricks?

I don't have a deep fryer, so I was hoping to pan fry or even baked, if
anyone has any good suggestions.

Seriously, there are literally thousands of recipes out there, but I was
hoping someone would or could give me pointers to make this. My husband
thinks that squid is nasty so I'm hoping to try to change his mind. I don't
want to overcook it, I need help with the batter (I have panko), and I want
to do it right.

The squid needs to be cleaned. ( I always buy it cleaned).
Cut the bodies into rings. The tentacles can be left whole. Soak the pieces in
milk for about half an hour, then take them out of the milk drain them and pat
them dry. Mix up 3 parts flour to 1 part cornmeal and toss the pieces in that.
Fry them for 2 minutes. If you fry them longer than that they get tough.

slice tubes thin 1/4" ,dust w/ flour...egg wash...use your panco, deep
fry quickly. martin

Kilikini said:

Neil said:

Quoted message said:

I bought two large squid bodies at an Asian store today
and I want to slice them up into rings, batter them
and deep fry them.

This may not be the time you win the guy over; next time pick out
SMALL squid bodies. If you can fry rings of large squid thorax and
not have them come out tough, you've got something you should patent.

Neil

Really? I'm so bummed! He always "bugs" me about eating sea monsters and I
wanted to show him that they're actually GOOD. These aren't huge, per se,
they're, well, okay. If I slice them down the middle I could form a steak
out of them. Maybe they are too big. Rats.

It would be less tricky to make a stew out of them. They turn to
rubber at about 2 1/2 to 3 1/2 minutes, but if you simmer them for
35-40 minutes or more they get over the rubber phase. Think Portuguese
stew with tomatoes, onion, garlic, red peppers, maybe some heat.

That way you can adjust the seasonings in your own good time.

Confession. I have sauteed small squid at home, but fried I eat where
I know they can do it right (Union Square Cafe). A lot of mall
restaurants serve fried calamari, in in my experience they always get
some of them to the rubber stage.

Rodney Myrvaagnes NYC

We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

Kilikini said:

Okay folks, I need your help. (Ariane?)

I bought two large squid bodies at an Asian store today and I want to slice
them up into rings, batter them and deep fry them. Yes, google is your
friend and I've been there. Do you have ANY idea how many recipes there
are???????????????

Anyone done this at home? Anyone made fried calamari? Any tricks?

I don't have a deep fryer, so I was hoping to pan fry or even baked, if
anyone has any good suggestions.

Seriously, there are literally thousands of recipes out there, but I was
hoping someone would or could give me pointers to make this. My husband
thinks that squid is nasty so I'm hoping to try to change his mind. I don't
want to overcook it, I need help with the batter (I have panko), and I want
to do it right.

Please help!!!!

Heh, sorry, I've only eaten calimari at restaurants, although it is
one of our favorites. When done right, it's wonderful stuff, we had some
tonight.

If I had to guess at technique, I'd say they sliced the body into
thick rings (maybe 1/2" wide), dipped in flour, dipped in egg wash, and then
into seasoned breadcrumbs. Panko would be great, you definitely don't want
anything too heavy re: the batter. As an extra touch, they sauteed some finely
chopped garlic, grated ginger, chopped scallions and red pepper flakes or
chilies until golden-crisp, and then tossed the fried squid with them before
serving. It was _fantastic_. You can use a wok to deep fry, it just might be
trickier to regulate the heat. Shallow frying would probably work too, just
do it in small batches.

Another way I've had it in restaurants was the body alone (trimmed of
tentacles) marinated in soy sauce and ginger, then grilled. IIRC, it was
served with a small portion of Japanese mayonnaise for dipping--this might be
a good time to experiment with homemade mayo. (TFM can add a generous squirt
of sriracha to his mayo!) Squid can be used in stir-fries, and I've also had
it in a great spicy curry noodle soup, think something Thai or Malaysian--like
laksa! Actually, Wayne B's got a great recipe for thai coconut soup that
would adapt well to using squid instead of chicken.

The key is just not to overcook it. It should still be tender, not
chewy or rubbery and with a lovely almost buttery flavor. I'm sorry I don't
have anything more specific like temperatures or times, but good luck!

Ariane

Kilikini said:

Okay folks, I need your help. (Ariane?)

I bought two large squid bodies at an Asian store today and I want to slice
them up into rings, batter them and deep fry them. Yes, google is your
friend and I've been there. Do you have ANY idea how many recipes there
are???????????????

Anyone done this at home? Anyone made fried calamari? Any tricks?

I don't have a deep fryer, so I was hoping to pan fry or even baked, if
anyone has any good suggestions.

FWIW, here's how I do it.

Clean the squid well, inside and out. The cleaning it gets prior to
sale often misses part/all of the backbone (like a large plastic
collar stay) and some of the internal goosh that doesn't taste very
good even after cooking.

Slice into .25 to .5 inch rings. You say your squid is large, however
the rings shrink quite a lot during frying, say an inch down to .5
inch in diameter so it may not be too large.

Prepare an egg wash (one or two eggs and a little milk depending on
how much squid you have). Mix some flour and corn meal (I like almost
half-to-half) with just a little salt and pepper (see below). My
butcher, who is also the chef at the local annual Ben Lomond Calamari
Fry sez the corn meal is the secret to good calamari.

Season the squid rings theselves, not the flour/corn meal mix because
the spices will be more even and will be less like to burn if they are
under the coating and not in direct contact with the hot oil (esp.
paprika if you use it). I use salt, pepper, paprika, garlic and onion
powder.

Coat rings in egg wash, drop into corn meal/flower mix to coat. Let
sit for 5 - 10 minutes before frying to let the coating set.

I don't deep fry the squid, I use a high sided pot filled high enough
with oil to allow the squid to float without touching the bottom. Drop
squid into ~340 degree oil an fry until just about golden (it will
reach golden while you try to fish out all the pieces) and drain on
newspaper or paper towels. Note that the tentacles, if you got any,
cook faster than the rings.

Put into a basket and serve. I like mine with a nice aoli for dipping.

"Kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay folks, I need your help. (Ariane?)

I bought two large squid bodies at an Asian store today and I want to
slice them up into rings, batter them and deep fry them. Yes, google is
your friend and I've been there. Do you have ANY idea how many recipes
there are???????????????

Anyone done this at home? Anyone made fried calamari? Any tricks?

I don't have a deep fryer, so I was hoping to pan fry or even baked, if
anyone has any good suggestions.

Seriously, there are literally thousands of recipes out there, but I was
hoping someone would or could give me pointers to make this. My husband
thinks that squid is nasty so I'm hoping to try to change his mind. I
don't want to overcook it, I need help with the batter (I have panko), and
I want to do it right.

Please help!!!!

I am not a squid expert but I have heard many times that it has to be cooked
either really quickly or really long. Yuo can deep fry in any deep pan - no
need for a special fryer.

--
Peter Aitken

Remove the [censored] from my email address before using.