Ingredients with Measurements:
- 1 lb. calamari rings and tentacles
- 1 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 cup milk
- 2 eggs
- Vegetable oil for frying
For Garlic Aioli:
- 1/2 cup mayonnaise
- 2 garlic cloves, minced
- 1 tbsp. lemon juice
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or large pot
- Slotted spoon
- Mixing bowls
Step-by-step instructions:
1. In a mixing bowl, combine flour, salt, paprika, garlic powder, and black pepper.
2. In another bowl, whisk together milk and eggs.
3. Dip calamari rings and tentacles into the milk and egg mixture, then coat with the flour mixture.
4. Heat vegetable oil in a deep fryer or large pot to 375°F.
5. Fry the calamari in batches for 2-3 minutes or until golden brown.
6. Remove with a slotted spoon and drain on paper towels.
7. To make the garlic aioli, mix together mayonnaise, minced garlic, lemon juice, salt, and pepper.
8. Serve the fried calamari with the garlic aioli on the side.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Frying temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 430
Fat: 29g
Carbohydrates: 26g
Protein: 15g
Substitutions for ingredients:
- Cornstarch can be used instead of flour for a gluten-free option.
- Buttermilk can be used instead of milk for a tangier flavor.
Variations:
- Add some cayenne pepper or chili flakes to the flour mixture for a spicy kick.
- Use a mixture of different seafood, such as shrimp or scallops, for a seafood platter.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the calamari from becoming greasy.
- Do not overcrowd the fryer or pot to ensure even cooking.
Storage instructions:
- Fried calamari is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the fried calamari on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the fried calamari on a bed of lettuce or arugula for a pop of color.
Garnishes:
- Lemon wedges
- Chopped parsley
Pairings:
- White wine, such as Pinot Grigio or Sauvignon Blanc
Suggested side dishes:
- French fries
- Roasted vegetables
Troubleshooting advice:
- If the calamari is tough, it may have been overcooked.
- If the coating falls off, it may not have been coated properly or the oil may not have been hot enough.
Food safety advice:
- Make sure to handle raw seafood properly and wash hands and surfaces thoroughly.
- Use a thermometer to ensure the oil reaches the proper temperature.
Food history:
- Fried calamari is a popular dish in Mediterranean cuisine, particularly in Italy and Greece.
Flavor profiles:
- The crispy coating of the calamari pairs well with the creamy and garlicky aioli.
Serving suggestions:
- Serve as an appetizer or as part of a seafood platter.
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Region: Italian