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Thread: Squid/Calamari

  1. #10
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    Re: Squid/Calamari

    I have one stashed away that I never used. I'll have to give it a try. :)

  2. #9
    metalmouth
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    Re: Squid/Calamari

    For safety and consistency the electric deep fat fryers are the only way to go! I use the GE Stainless Fryer, and it works great. Nice oil volume, large basket, and adjustable temp control. I would highly recommend this product.

  3. #8
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    Re: Squid/Calamari

    I haven't made any yet, but will as soon as I go on a squid trip. Would one of those electric deepfriers be worth a shot?

  4. #7
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    Re: Squid/Calamari

    Great post, Fatcat. [smiley=thumbsup.gif] I love calamari, but I'm not around it enough to know how to cook it... and I know all about the rubber-band-calamari... bummer. [smiley=thumbdown.gif] Next time I order calamari I'll pass your advice on to the cook. 8-)

  5. #6
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    Re: Squid/Calamari

    Now that's the dipping sauce I have been waiting for!

    I realize this may be a little late but, IMO, the key to good calamari is not to overcook it.

    I can't stand it when people refer to calamari rings as fried rubber bands! That is not how they should be and most places cook them up this way. It annoys me to no end.

    Make sure your oil is very very hot and you cook that squid ever so briefly. If it is fresh caught squid it can be eaten raw and it is always better for squid to be on the raw side than not!

    Properly cooked squid should be very soft and delicate, just like a properly cooked scallop.

    How did they turn out, anyway?

  6. #5
    metalmouth
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    Re: Squid/Calamari

    Quote Originally Posted by ITUKAWAL
    [quote author=keciga1 link=1167200366/0#2 date=1167280404][quote author=MetalMouth link=1167200366/0#1 date=1167249719]They are pretty standard and any shrimp deep fry batter or breading will work as long as you do not over cook. The trick is in the dipping sauce.

    Combine the following with a whisk:

    1/2 Cup Sour Cream.
    3 Tbs. Ketchup
    2 tsp. Lemon Juice
    1 tsp. Creamy Horseradish
    1/4 tsp. Cayenne
    Several Dashes of Tabasco

    MMMMMMMMMM!!!!!!!!!
    Will have to give it a try. Thanks MetalMouth.[/quote]

    The Calamari is on the thaw. Sounds like tonights fix'ns...............
    [/quote]
    IT you may need to adjust ratio of Sour Cream to Ketchup to taste ;)

  7. #4
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    Re: Squid/Calamari

    Quote Originally Posted by keciga1
    [quote author=MetalMouth link=1167200366/0#1 date=1167249719]They are pretty standard and any shrimp deep fry batter or breading will work as long as you do not over cook. The trick is in the dipping sauce.

    Combine the following with a whisk:

    1/2 Cup Sour Cream.
    3 Tbs. Ketchup
    2 tsp. Lemon Juice
    1 tsp. Creamy Horseradish
    1/4 tsp. Cayenne
    Several Dashes of Tabasco

    MMMMMMMMMM!!!!!!!!!
    Will have to give it a try. Thanks MetalMouth.[/quote]

    The Calamari is on the thaw. Sounds like tonights fix'ns...............

  8. #3
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    Re: Squid/Calamari

    Quote Originally Posted by MetalMouth
    They are pretty standard and any shrimp deep fry batter or breading will work as long as you do not over cook. The trick is in the dipping sauce.

    Combine the following with a whisk:

    1/2 Cup Sour Cream.
    3 Tbs. Ketchup
    2 tsp. Lemon Juice
    1 tsp. Creamy Horseradish
    1/4 tsp. Cayenne
    Several Dashes of Tabasco

    MMMMMMMMMM!!!!!!!!!
    Will have to give it a try. Thanks MetalMouth.

  9. #2
    metalmouth
    Guest

    Re: Squid/Calamari

    They are pretty standard and any shrimp deep fry batter or breading will work as long as you do not over cook. The trick is in the dipping sauce.

    Combine the following with a whisk:

    1/2 Cup Sour Cream.
    3 Tbs. Ketchup
    2 tsp. Lemon Juice
    1 tsp. Creamy Horseradish
    1/4 tsp. Cayenne
    Several Dashes of Tabasco

    MMMMMMMMMM!!!!!!!!!


  10. #1
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    Squid/Calamari

    Anyone have any good recipe's for Squid/Calamari. My favorite is fried with fries but have never attempted to make my own. Any help would be apreciated.

    Ivan

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