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Gia-Gina Across the Pond

So I've decided to follow my husband to his native Italy. Follow our adventures as we eat, drink, travel, adapt to and explore this remarkable country. Part food blog, part photo blog but mostly my rants and raves. After our two years in Italy, we relocated across the Atlantic "pond" and are back in the States.

Wednesday, April 12, 2006

Fried Calamari-2 Ways

I am not a giant fan of deep fried foods. We don't own a fryer but my wok is an excellent substitute. Last night we decided to co-operate and make fried calamari. In Italy, fritto misto, is a plate of mixed and fried items. The selection can vary from seafood, to vegetables, or a mix of both. It is also common for Italians to fry offal, aka the fifth quarter, aka organ meats such as liver, brains and sweet breads.

I love Japanese tempura so we decide to make both a regular batter as a coating as well as one with panko.

Start by cleaning the calamari, remove the purple skin, the tentacles and the backbone inside as well as the inner organs. Wash the bodies with lots of water and slice into 1/4-1/2 inch rings. Sprinkle about a quarter cup of salt all over the rings and give them a good scrub, then rinse, drain and pat dry. If you want to fry the tentacles too, be sure to remove the beak and cut the tentacles from the just below the eyes (the tentacles retain a lot of water and tend to pop a lot when frying, dry them well). After all the squid has been cleaned and dried dust liberally with cornstarch. Now get ready to batter-up!

Batter #1
1 C. flour
1 t. baking powder
1 egg
carbonated water or beer (start with about 2 C.)

Mix all the batter ingredients together until smooth, it will foam, and set aside. The consistency should be that of very thin pancake batter. Dip a few cornstarch coated rings into the batter and fry at medium heat. Be sure the rings cook for only about a minute per side or they might get tough. Taste the fried rings, adjust the amount of water depending on how thin you like the batter. I like just a very light coating on my food so I end up with a very, very thin batter. Serve with course salt and lemon wedges or a mayo/tartar style dip.

Batter #2

2 egg white lightly beaten
Panko bread crumbs

Coat the rings quickly with egg white then dip into the panko crumbs. Make sure to coat the inside of the rings as well. Press the crumbs into the calamari and fry. Panko crumbs fry up quicker and more golden regular batter and you will have to skin burnt crumbs from the oil now and then. Still fry them quickly and serve with lemon or mayo/tartar style dip. Enjoy!


The finished product. They were crisp, tender and very light. I enjoyed both types of breading, it was nice to have a choice.


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All rights reserved.

6 Comments:

At 6:45 AM, Blogger Eulinx said...

Gia, this is one of my favourite dishes!
Unfortunately, it's very hard to find calamari in this part of Germany, so I will just have to look at your bautiful picture with watering mouth!
: (

 
At 10:01 AM, Blogger Dianka said...

Gia,
I love your modifications here! Both batters look great. Very light a crispy- perfect!

~Dianka
Visit my new food blog!
http://na-zdravi.blogspot.com/

 
At 12:58 PM, Blogger traveller one said...

We have a good fish market here but I really have no idea what to do with it all. Thanks for the detailed description of preparing the calamari. I just might try it!

 
At 10:38 PM, Blogger Cynthia Rae said...

The red peppers look great, but you lost me on the calamari. I am going to have to hide your blog from Danilo or he will want to move in with you guys!

All is well on the homefront. Nothing bad, nothing good....

Cyn

 
At 9:29 AM, Blogger verniciousknids said...

For me the tempura batter wins hands down - maybe that's why I moved to Japan?!

 
At 10:00 AM, Blogger Eulinx said...

Happy Easter, Gia and Deme.
I hope you have a nice time and I am curious to know if you will have the traditional roman Easter breakfast, with salami, boiled eggs and cheese pie.
And colomba with chocolate eggs, of course! I will miss it here!
So, happy holidays again,
Ale

 

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