Garlic Fried Calamari
By Sue Lau | Palatable Pastime
This month’s topic for #FoodieExtravaganza is garlic (and who doesn’t love that?) (Except Vampires?) and although I have about ten gazillion things I love making with garlic, today I decided to make garlic fried calamari. Partly because I love it, partly because it is so danged easy to make, and partly because I had some in the freezer I wanted to use up.
And here you thought I planned everything out, right? Sometimes new recipes are just born out of whatever is in the pantry, like the refried bean soup I made for lunch today.
While squid is something I love to eat, I know many haven’t had it before. I hope they are not afraid, because it is delicious. It is sort of like shrimp, but not. It is firmer, and doesn’t have that shrimpy smell or flavor. Squid generally smells and tastes like the sea, unless some other flavor overpowers it.
It is not hard to prep if you buy the already cleaned tubes and/or tentacles. From there, just rinse it off then slice the tubes into rings. You don’t have to do anything to the tentacles. They should be a good size, not nearly as big as some octopus can get, although bigger than baby octopus.
The squid is prepared very simply with a spiced coating. I double dip mine because one dip just in flour is not enough.
These are cooked minimally, and by that I mean when you go to turn the calamari over after about thirty seconds, you will feel it start to firm up. You don’t want it really firm or hard, and neither do you want it nice golden brown like chicken. Otherwise it will be impossible to eat. Test one first if you are not sure, to see if what you think is a good color and firmness is still tender. Otherwise you will want to back off, and certainly, until you get the hang of it, cooking one and overcooking it is better than overcooking them all.
Even as light as mine are (and you can see they are not cooked as dark as onion rings) and knowing what I am doing, if I had cooked these longer or darker they would have been no good.
And as far as seafood goes, eating calamari is certainly not weird, unless you find yourself trying to chew a rubber band, which is pretty much what the first ones I ever ate were like back in the 1980’s out at some restaurant on Watson Road in Crestwood Missouri. I forget the place (it was a chain) but those horrible calamari I will never forget.
It took me a long time to try them again, but today I love them in a number of recipes, provided they are not overcooked. I know I keep saying it, but nothing is more true about cooking squid.
I hope you enjoy! Don’t forget to pop down below the recipe print to see the other Garlic recipes shared by our blogging group.
Garlic Fried Calamari
- 1 pound squid tubes, cleaned and sliced about 1/2 inch thick (leave small tentacles whole if you have any)
- 1 cup all-purpose flour
- 2 tablespoons garlic powder
- 1 tablespoon old bay seasoning
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/3 cup egg whites, beaten lightly
- 1/4 cup water
- 2-4 lemon wedges
- 3/4 cup marinara sauce
- cooking oil
- Mix the flour, garlic powder, old bay, dried parsley, Italian seasoning, salt and black pepper in a shallow bowl.
- Whisk the egg and water in a separate small bowl.
- Heat oil 2-3 inches deep in a skillet to medium hot.
- Slice the cleaned squid about 1/2 inches thick (similar to an onion ring).
- Toss squid in flour mixture then dip in egg white mix, then in the flour again.
- Fry in hot oil (I push them open with tongs to get a nice round shape) until very lightly golden and just barely firm when you turn them over, about one minute. Do not overcook- they will appear light. If you overcook they will be like rubber bands.
- Drain on paper toweling.
- Serve with warm marinara sauce dip and lemons.
From the Kitchen of palatablepastime.com
Today we’re sharing our love of garlic for Foodie Extravaganza – see all the tasty recipe ideas below:
- Aïgo Bouido (Provençal Garlic Soup) by Culinary Adventures with Camilla
- Alcachofas al Ajillo or Garlicky Artichokes by Food Lust People Love
- Cuban Cube Steak – Bistec de Palomilla by Caroline’s Cooking
- Fresh Green Garlic Mince Bake by Sneha’s Recipe
- Garlic Fried Calamari by Palatable Pastime
- Garlic Knots by Karen’s Kitchen Stories
- Garlic Loaded Tzatziki Sauce by Hardly A Goddess
- Garlic Roasted Brussels Sprouts by Jolene’s Recipe Journal
- Homemade Creamy Garlic Salad Dressing by A Day in the Life on the Farm