This document provides a recipe for calamari and a lemon-garlic mayonnaise sauce. It includes instructions to flour and fry calamari rings until golden brown and not overcooked. A lemon-garlic mayonnaise is made separately by mixing mayonnaise, garlic, lemon juice and fresh basil. Additional tips recommend frying at a lower heat for longer to ensure the calamari browns without becoming rubbery.
This document provides a recipe for calamari and a lemon-garlic mayonnaise sauce. It includes instructions to flour and fry calamari rings until golden brown and not overcooked. A lemon-garlic mayonnaise is made separately by mixing mayonnaise, garlic, lemon juice and fresh basil. Additional tips recommend frying at a lower heat for longer to ensure the calamari browns without becoming rubbery.
This document provides a recipe for calamari and a lemon-garlic mayonnaise sauce. It includes instructions to flour and fry calamari rings until golden brown and not overcooked. A lemon-garlic mayonnaise is made separately by mixing mayonnaise, garlic, lemon juice and fresh basil. Additional tips recommend frying at a lower heat for longer to ensure the calamari browns without becoming rubbery.
This document provides a recipe for calamari and a lemon-garlic mayonnaise sauce. It includes instructions to flour and fry calamari rings until golden brown and not overcooked. A lemon-garlic mayonnaise is made separately by mixing mayonnaise, garlic, lemon juice and fresh basil. Additional tips recommend frying at a lower heat for longer to ensure the calamari browns without becoming rubbery.
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Calamari Recipe and Sauce
1/2 pound calamari rings, thawed if frozen (If you buy it frozen it will usually be cut into rings for you, which is what I prefer)
1 egg
1/4 cup milk
1/2 cup all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 teaspoon granulated garlic
1 tablespoon cornstarch
Canola oil for frying
2 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon lemon juice
1/2 teaspoon dried basil (you can also use fresh basil, it would be about 2 teaspoons)
1/4 teaspoon granulated garlic.
NSTRUCTIONS
Pat the calamari rings dry with a paper towel.
In a bowl whisk together, egg and milk to make an egg wash.
In a large plastic resealable bag combine flour, salt, pepper, granulated garlic and cornstarch and shake to combine. 4
Dip the calamari rings into the egg and then put them in the bag with the flour. Shake bag to lightly coat calamari.
In a large sauce pan add oil until you have about 2 inches. Heat over medium heat until oil is hot. (Note: I don't have a thermometer to check the temperature of the oil so when I think its hot I just sprinkle in a little flour and if it sizzles I start frying.) Once the oil is hot, remove the calamari from the bag and shake off any excess flour. Cook calamari in batches until golden brown, about 3 minutes. It is very important not to overcook calamari or it will become rubbery. Remove from the oil, lay on a paper bag and sprinkle with a little kosher salt. Serve hot.
To make the sauce combine mayonnaise, sour cream, lemon juice, basil and garlic and mix well.
TIP
When I first tried to make calamari at home, mine did not get as golden brown as I would like because I was afraid of over cooking it so I cooked it only about 2 minutes at medium-high. I have found that if I cook it at a lower heat for a little longer, 3 minutes or so, it gets golden brown and is still tender on the inside. So there it is, calamari, perhaps my favorite appetizer ever. Give it a try if you haven't and I'm sure you'll like it. Hey it's fried, everything is good fried right? :) Enjoy!
Garlic-Lemon Mayonnaise 1 cup mayonnaise
1 clove garlic, peeled
Juice of 1/2 lemon
Salt and black pepper to taste
2 tablespoons chopped fresh basil leaves
For the tomato sauce:
2 cups whole peeled tomatoes
2 cloves garlic, chopped 2 tablespoons fine sea salt 2 tablespoons crushed red pepper
