Fried Calamari With A Ginger Crust - Popular Seafood Recipe

A thick batter ruins calamari; a better choice is a light, crunchy crust made from ground gingersnaps. The oil here is slightly hotter to get the calamari cooked quickly; do not let the rings brown deeply or they will be tough. Ingredients and directions:

FRIED CALAMARI WITH A GINGER CRUST

INGREDIENTS :
4 to 7 cups peanut oil
1 cup all-purpose f lour
12 cup yellow cornmeal
12 cup gingersnap cookies, finely ground to a powder in a food processor or in a sealed plastic bag with the bottom of a heavy saucepan
1 pound calamari, cleaned and cut into 1 4-inch rings (see Note)
Salt to taste

DIRECTIONS :
1. Add enough peanut oil to come about halfway up the sides of a large saucepan. Clip a deep-frying thermometer to the inside of the pan and set it over medium-high heat until the temperature registers 375F.
2. Meanwhile, mix the flour, cornmeal, and ground gingersnaps in a small bowl. Place the calamari rings in a large colander set in the sink, then shake the flour mixture over them. Shake the colander repeatedly until some of the flour mixture has adhered to the rings and the excess has been shaken off.
3. Slip about a quarter of the coated rings into the hot oil and fry until golden blond, about 2 minutes, turning once or twice with a slotted spoon. Transfer to a wire rack and season lightly with salt. Continue making more of the coated rings, working in batches.

Garnishes: Classic Cocktail Sauce, Simple Asian Dipping Sauce or Wasabi Mayonnaise

Note: What stops most home cooks from making this restaurant favorite is the problem of cleaning the squid. Fortunately, many markets sell already prepared calamari rings; if not, most fishmongers will do the cleaning for you. If you want to tackle it, first remember that theres a spiny quill inside the squids body. Armed with that knowledge and working over the sink (the ink sac may rupture), run your finger into the tube like body and pull everything out (but not off), including that sharp quill. Slice off the tentacles just below the eyes, removing the in nard as well. Slice the tentacles into a little bouquet if you want to fry them and discard everything else from inside as well as the hard beak. Rinse the body with water, then pull the gray, blue, or mottled laminate-like sheath off the outside of the body. If it will not come free, scrape it off with a sharp paring knife. Finally, cut the body into 14-inch-wide rings.

Makes 6 servings
Bon Apetit, Emely

About the Author:
Emely's HEALTHY RECIPES
Find The Best And Most Popular Emely's INGREDIENTS AND DIRECTIONS FOR COOKING with pictures.
Emely's DESCRIPTION OF SPICES ...Welcome to Emely's cuisine.

Article Originally Published On: http://www.articlesnatch.com

Tags: Fried Calamari

, Ginger Crust

, Seafood

, Recipes

, Garnishes

, note

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