Fried Calamari with Tartar Sauce
Source of Recipe
Recipe Institute
Fried Calamari with Tartar Sauce
Makes 2 to 3 servings
Ingredients
1 pound fresh or thawed frozen squid
1 egg
1 tablespoon milk
3/4 cup fine dry unseasoned bread crumbs
Vegetable oil
Tartar Sauce (recipe follows)
Lemon wedges (optional)
1. To clean each squid, hold body of squid firmly in one hand. Grasp head firmly with other hand; pull head, twisting gently from side to side. (Head and contents of body should pull away in one piece.) Set aside tubular body sac. Cut tentacles off head; set aside. Discard head and contents of body.
2. Grasp tip of pointed, thin, clear cartilage protruding from body; pull out and discard. Rinse squid under cold running water. Peel off and discard spotted outer membrane covering body sac and fins. Pull off side fins; set aside. Rinse inside of squid body thoroughly under running water. Repeat with remaining squid.
3. Cut each squid body crosswise into 1/4-inch rings. Cut reserved fins into thin slices. (Body rings, fins and reserved tentacles are all edible parts.) Pat pieces thoroughly dry with paper towels.
4. Beat egg with milk in small bowl. Add squid pieces; stir to coat well. Spread bread crumbs on plate. Dip squid pieces in bread crumbs; place in shallow bowl or on waxed paper. Let stand 10 to 15 minutes before frying.
5. To deep fry squid,* heat 1-1/2 inches oil in large saucepan to 350°F. (Caution: Squid will pop and spatter during frying; do not stand too close to pan.) Adjust heat to maintain temperature. Fry 8 to 10 pieces of squid at a time in hot oil 45 to 60 seconds until light brown. Remove with slotted spoon; drain on paper towels. Repeat with remaining squid pieces.
6. Serve hot with Tartar Sauce and lemon wedges. Garnish as desired.
*To shallow fry squid, heat about 1/4 inch oil in large skillet over medium-high heat; reduce heat to medium. Add as many pieces of squid in single layer without crowding to hot oil. Cook, turning once with 2 forks, 1 minute per side or until light brown. Proceed as directed in step 5. (This method uses less oil but requires slightly more hand work.)
Tartar Sauce
Makes about 1-1/3 cups
Ingredients
1 green onion
1 tablespoon drained capers
1 small sweet gherkin or pickle
2 tablespoons chopped fresh parsley
1-1/3 cups mayonnaise
1. Thinly slice green onion. Mince capers and gherkin.
2. Fold green onion, capers, gherkin and parsley into mayonnaise. Cover and refrigerate until ready to serve.
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