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Cook'n in Italy 
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Fried Calamari |
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Serves: 6 Print this Recipe(Calamari Fritti) Category: Calamari, Octopus, and Conch Makes 6 to 8 servings Many people outside of Italy don't really equate calamari with squid, something they may think they don't like. They just know they love "fried calamari," which are as irresistible as potato chips. In Italy, all along the coast, fried calamari are served alone or as part of a mixed fish fry with small shrimp, whitebait, and baby octopus. In Sicily many years ago, I was served a plateful of tiny whole calamari fried this way. When I stuck my fork into one, I was shocked to find that the ink sac had not been removed and deep purple-black ink spurted all over my plate. It is fine to eat, though it was unexpected. Ink sacs are removed from calamari in the United States because the seafood keeps better without the sacs and can be frozen. (Most calamari sold here has been frozen.) These calamari are lightly dusted with flour. It makes a thin, sheer coating when fried, and though it is crisp, the color barely changes. 2 pounds cleaned squid (calamari) 1 cup all-purpose flour 1 teaspoon salt Freshly ground black pepper Olive or vegetable oil for frying 1 lemon, cut into wedges 1 Make a small slit at the pointed end of each calamari. Rinse thoroughly, letting the water run through the body sac. Drain and pat dry. Cut the bodies crosswise into 1/2-inch rings. If large, cut the base of each group of tentacles in half. Pat dry. 2 Spread the flour on a sheet of wax paper and season with salt and pepper. Line a tray with paper towels. 3 Pour oil to a depth of 2 inches in a deep heavy saucepan, or fill a deep-fryer according to the manufacturer's directions. Heat the oil to 370°F on a frying thermometer or until a small piece of the calamari placed in the oil sizzles and browns lightly in 1 minute. 4 When the correct temperature is reached, lightly roll a few pieces of calamari in the flour mixture. Shake off the excess flour. Slip the pieces into the hot oil with tongs without crowding the pan. Cook until the calamari turn lightly golden, about 3 minutes. 5 With a slotted spoon, transfer the calamari to the paper towels. Repeat with the remaining calamari. Sprinkle with salt. Serve hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Fried Calamari comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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