CRISPY FRIED CALAMARI Recipe
Have you ever had the best tasting, looking fried calamari ever before? If not, You're in luck! I got you the best Fried Calamari recipe in TOWN!!! heheh
Calamari Marinate
1lb Fresh Squid
1 Tsp Seasoning Salt
1 Tsp Old Bay
1 Tsp Garlic Powder
1 Tsp White Pepper
2 Eggs
1/2 Cup Butter Milk
Seasoning Flour
2 Cups Flour
1/2 Tbls Onion Salt
1/4 Tsp White Pepper
1/4 Tsp Oregano
1 Tsp Basil
1 Tsp Thyme
1/2 Tbls Paprika
1 Tsp Old Bay
Direction. Marinate and prepare Seasoning flour. Heat is at a HIGH for 20 Minutes to heat up. Batter the Calamari into the seasoning flour and throw into the HOT OIL. Don't over crowd the pool and let it cook for 1 minute or until golden crispy desire
Support me on FACEBOOK
Follow me on INSTAGRAM
My Vietnamese Channel:
My ASMR CHANNEL LINK HERE:
MY YOUTUBE CHANNEL: QUANG TRAN
Follow me on INSTAGRAM
Follow me on SNAPCHAT: qtquang
#friedcalamari#Calamari#Friedfood
#Recipe
#QuangTran
#CrispyFriedCalamari
#FriedCalamari
FRIED CALAMARI AT HOME (Crispy Breading That Actually Sticks)
You could have the best fried calamari of your life...at home. Click my link for a free Turkey. New members receive a 10- 14 lb, free-range, all natural (no basting or artificial ingredients, minimally processed) turkey for FREE in their first ButcherBox order (promo runs through 11.16.21). Thank you ButcherBox for sponsoring this video.
Thanks to @seriouseats for the inspiration on this video. See their version of the recipe and read more at
☕Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
SPIDER STRAINER:
BOOS BLOCK CUTTING BOARD:
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER:
6.75qt LE CREUSET DUTCH OVEN:
MICROPLANE:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
------
RECIPE
------
CALAMARI
▪1lb or 1/2kg squid rings and tentacles, thawed
▪Buttermilk brine (300g cold buttermilk & 10g salt, stirred)
▪300g or 1 3/4c ap flour
▪100g or 3/4c cornstarch
▪6g or 2tsp baking powder
▪2-3g or 1ish tsp black pepper (finely ground)
▪2qt or 8c neutral oil (peanut, canola, etc)
▪Few pinches of salt
Thaw squid overnight in the fridge or under cold running water. Slice tubes into 3/4 or 2cm rings. Slice larger tentacles in half if needed. Pour buttermilk brine over squid pieces and toss to combine. Cover and allow to marinate in the fridge for 30min-2 hours.
To make the breading, add flour, cornstarch, baking powder, and black pepper to a med-lrg bowl. Whisk to combine. Use spider (or slotted spoon) to transfer the calamari pieces into the breading, making sure to drain off as much buttermilk as possible. Coat pieces with breading mix. Transfer pieces of calamari onto a sheet tray, shaking off excess breading as you go.
To fry, add 2qts oil to a large, heavy bottomed pot. Preheat over medium heat or until oil reaches 365F/185C. Carefully add in 1/2 of the calamari. Use spider to move around calamari pieces, making sure they cook evenly and no pieces are stuck together. Fry for about 3min or until pieces are lightly golden brown. Scoop out of oil with spider and transfer to a towel lined tray. Sprinkle with salt. Fry second batch of calamari.
------
MARINARA / RED SAUCE
▪800g or 1 28oz can crushed tomatoes
▪1/2g or 1tsp dried basil
▪1/2g or 1tsp dried oregano
▪1/2g or 1/2tsp dried chili flake
▪10g or 2 1/3tsp sugar
▪7g or 1 1/4tsp salt
▪50g or 3Tbsp tomato paste
▪25g or 2Tbsp (double glug) olive oil
▪15g or 2 cloves minced garlic
Combine tomatoes, herbs, chili flake, salt, sugar and tomato paste in a high sided container and blend with immersion blender until smooth.
Preheat saute pan over medium then add olive oil and garlic, stirring immediately to begin to cook (about 30sec). When aromatic, add tomato mixture. Stir then reduce heat to low. Simmer for 20-25min until thickened.
------
CHIPOTLE RANCH SAUCE
▪125g or 1/2c mayo
▪1 large garlic clove, minced
▪5-10g or 1-2tsp hot sauce
▪1 chipotle chili in adobo
▪15g or 1Tbsp lemon juice
▪50g or 1/2c sour cream
Blend all ingredients until smooth.
#calamari #friedcalamari #calamarirecipe #butcherboxpartner #butcherbox
|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
The Secret To Restaurant Quality Calamari At Home (CRISPY & TENDER!)
Get a 4-week trial, free postage, and a digital scale at Thanks to Stamps.com
for sponsoring the show!
Calamari is a fan favorite appetizer when eating at restaurants, but today, I am showing you how it even better from the comfort of your own home! Meet me in the kitchen and let's #makeithappen
Get my All-Purpose Seasoning and Digital Food Thermometer here
CLICK THE JOIN BUTTON FOR MEMBERSHIP PERKS!
I Host Weekly Virtual Cooking Classes. You can sign up via Patreon here or if you just want to Support The Show:
Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Please take a moment to SHARE my channel to your friends and family! Thanks for your support.
Shopping List:
1 lb calamari
1 qt buttermilk
1 1/2 cups flour
1/4 cup corn starch
1 tsp baking powder
lemon zest
salt, pepper, garlic, onion powder, Italian Seasoning, Old Bay
chicken bouillon powder
marinara, cocktail, or sweet chili for dipping
parsley for garnish
Homemade Marinara:
2-3 tbsps olive oil
4 cloves diced garlic
1/2 diced onion
3-4 tbsps chopped basil
red pepper flakes and italian seasoning - to taste
chicken bouillon powder (1tsp)
1-2 tbsps tomato paste
24 oz crushed tomatoes
1 tsp sugar as needed
all-purpose seasoning
The Ultimate Recipe For Calamari Lovers
#shorts #seafood #cooking
Calamari Dredge Recipe:
3/4 cup all-purpose flour
3/4 cup rice or cornstarch
1 tbsp old bay seasoning
1 1/2 tbsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
Maldon salt to finish
THE SECRET TO CRISPY CALAMARI | SOFT INSIDE | CRISPY OUTSIDE!!!
This is my version of a delicious, crispy calamares.
sweet chili sauce to follow...
INGREDIENTS
-1Kg squid rings
-1tsp salt and ground black pepper
-4Tbsp cornstarch
-1cup all purpose flour
-1/2cup cornstarch
-ground black pepper
-oil for frying.
Subscribe here
Like my facebook page here
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
#CrispyCalamares #KuyaFernsCooking #Calamari
Please contact me at kuyafernscooking@yahoo.com
4 Levels of Calamari: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur John, home cook Daniel, and professional chef Taka Sakaeda - to fry us up some calamari. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which fried calamari are you reaching for first?
Looking for John on Insta? @johndlopresto
Follow Daniel on Instagram @iamdanielvictor
Keep up with chef Taka’s restaurant at @naminori.nyc
Rose is on Instagram at @rosemarytrout_foodscience
Director: Lisa Paradise
Director of Photography: Jeremy Harris
Editor: Micah Phillips
Director of Culinary Production: Kelly Jenke
Producer: Tyre Nobles
Culinary Producer: Jessica Do
Culinary Associate Producer: Katrina Zito
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Lucas Young
Audio Engineer: Rachel Suffian
Production Assistant: Amanda Broll ; Sahara Pagan
Culinary Assistant: Leslie Raney
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Marisa DeMarini
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.