FRIED CALAMARI AT HOME (Crispy Breading That Actually Sticks)
You could have the best fried calamari of your life…at home. Click my link for a free Turkey. New members receive a 10- 14 lb, free-range, all natural (no basting or artificial ingredients, minimally processed) turkey for FREE in their first ButcherBox order (promo runs through 11.16.21). Thank you ButcherBox for sponsoring this video.
Thanks to @Serious Eats for the inspiration on this video. See their version of the recipe and read more at e
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🔪MY GEAR:
SPIDER STRAINER:
BOOS BLOCK CUTTING BOARD: D
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER: 2
6.75qt LE CREUSET DUTCH OVEN: 7
MICROPLANE: K
QUARTER SHEET PAN + RACK: x
MY FAV STAINLESS BOWL: 6
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RECIPE
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CALAMARI
▪1lb or 1/2kg squid rings and tentacles, thawed
▪Buttermilk brine (300g cold buttermilk & 10g salt, stirred)
▪300g or 1 3/4c ap flour
▪100g or 3/4c cornstarch
▪6g or 2tsp baking powder
▪2-3g or 1ish tsp black pepper (finely ground)
▪2qt or 8c neutral oil (peanut, canola, etc)
▪Few pinches of salt
Thaw squid overnight in the fridge or under cold running water. Slice tubes into 3/4″ or 2cm rings. Slice larger tentacles in half if needed. Pour buttermilk brine over squid pieces and toss to combine. Cover and allow to marinate in the fridge for 30min-2 hours.
To make the breading, add flour, cornstarch, baking powder, and black pepper to a med-lrg bowl. Whisk to combine. Use spider (or slotted spoon) to transfer the calamari pieces into the breading, making sure to drain off as much buttermilk as possible. Coat pieces with breading mix. Transfer pieces of calamari onto a sheet tray, shaking off excess breading as you go.
To fry, add 2qts oil to a large, heavy bottomed pot. Preheat over medium heat or until oil reaches 365F/185C. Carefully add in 1/2 of the calamari. Use spider to move around calamari pieces, making sure they cook evenly and no pieces are stuck together. Fry for about 3min or until pieces are lightly golden brown. Scoop out of oil with spider and transfer to a towel lined tray. Sprinkle with salt. Fry second batch of calamari.
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MARINARA / “RED SAUCE”
▪800g or 1 28oz can crushed tomatoes
▪1/2g or 1tsp dried basil
▪1/2g or 1tsp dried oregano
▪1/2g or 1/2tsp dried chili flake
▪10g or 2 1/3tsp sugar
▪7g or 1 1/4tsp salt
▪50g or 3Tbsp tomato paste
▪25g or 2Tbsp (double glug) olive oil
▪15g or 2 cloves minced garlic
Combine tomatoes, herbs, chili flake, salt, sugar and tomato paste in a high sided container and blend with immersion blender until smooth.
Preheat saute pan over medium then add olive oil and garlic, stirring immediately to begin to cook (about 30sec). When aromatic, add tomato mixture. Stir then reduce heat to low. Simmer for 20-25min until thickened.
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CHIPOTLE RANCH SAUCE
▪125g or 1/2c mayo
▪1 large garlic clove, minced
▪5-10g or 1-2tsp hot sauce
▪1 chipotle chili in adobo
▪15g or 1Tbsp lemon juice
▪50g or 1/2c sour cream
Blend all ingredients until smooth.
#calamari #friedcalamari #calamarirecipe #butcherboxpartner #butcherbox
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Recipe Video:
