FRIED CALAMARI RECIPE
Marinating the squid in buttermilk defeats the rubber band effect some fried calamari tends to have.
From the taste and texture, I presumed she either found a special type of calamari to serve, bought something pre-made and just reheated or found a special time-consuming recipe to make it so good.
It was none of those things. In fact, it was so easy, she was almost reluctant to tell me her secret. She simply marinated the calamari in buttermilk and fried them in seasoned flour to make them not just tender but also delicious.
From the taste and texture, I presumed she either found a special type of calamari to serve, bought something pre-made and just reheated or found a special time-consuming recipe to make it so good.
It was none of those things. In fact, it was so easy, she was almost reluctant to tell me her secret. She simply marinated the calamari in buttermilk and fried them in seasoned flour to make them not just tender but also delicious.
FRIED CALAMARI RECIPE
Category : Appetizer
Cuisine : Asian, Mediterranean
Prep : 15 minutes
Cook : 45 minutes
Ready in : 1 hour
INGREDIENTS
CALAMARI
- 1 lb calamari, bodies sliced into 1/2 inch rings, tentacles left whole
- 1 1/2 cup buttermilk
- 1 cup flour
- 2 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cayenne
- 1 tsp red chili flakes
- oil for frying
- chopped parsley for garnish
- lemon wedges to serve
LEMON AIOLI
- 1/3 cup mayonnaise
- zest and juice of 1 lemon
- dash of Tabasco
- salt and pepper to taste
INSTRUCTIONS
Get the full instruction @theforkbite.com
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