Stir flour, 2 teaspoons salt, paprika, and black pepper together in a shallow bowl.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Press calamari rings into the flour mixture until evenly coated, shaking off excess flour.
Working in batches, fry calamari rings in the hot oil until golden brown, 3 to 4 minutes. Transfer cooked calamari to a paper towel-lined plate; sprinkle with salt. Serve calamari with cocktail and lemon wedges.
>Dip a few thawed calamari rings into the flour.
Toss
eady to serve
Dust calamari lightly in flour, shaking off
Preheat a grill pan or large skillet on medium-high heat. Toss calamari rings with olive oil. Cook on grill for 1-2 mins each side. Transfer to a large bowl.
While calamari is still warm, add baby greens, orange segments, red onion, artichokes, cucumber and mint leaves; toss well.
For the dressing, whisk all ingredients in a small bowl. Pour over salad and toss to combine. Serve.
Heat enough oil for shallow frying in a large skillet on high heat. Fry calamari rings for 1-2 mins, turning, until golden. Drain on paper towels.
Meanwhile, combine coleslaw with dressing, fried noodles and arugula in a large bowl. Toss well. Serve coleslaw topped with calamari and green onions. Serve with lemon wedges.
Mix first 6 ingredients together.
Add enough water to the flour mixture to make a slightly thick batter.
Mix thoroughly.
Dip the calamari rings into this batter then coat with plain (unseasoned) breadcrumbs.
Then deep fry (in small batches) for 1-2 minutes at about 375*F. Serve with marinara sauce.
Toss calamari rings in flour, shaking off excess.
aper.
Cut calamari into 1 cm thick rings.
Place flour
First, coat the calamari rings in corn meal, shaking them
est into breadcrumbs.
Dust calamari with flour, shaking off excess
hake the crumbs onto the calamari.
Beat the egg and
Dredge calamari rings in corn starch and shake off excess.
The rings may be prepared in advance up to this point, and refrigerated.
Heat oil to fairly high heat.
Deep fry rings about 1 minute or until golden.
Drain on paper towels, and sprinkle lightly with salt.
Serve with lemon wedges and garlic mayo or marinara sauce for dipping.
Heat oil in a wok or a large skillet on high heat. Stir-fry calamari for 1 min. Add lemon juice, sauces and 1 tbsp water. Stir-fry for 2 mins, or until calamari is cooked and tender.
Transfer calamari with sauce to a large bowl. Add remaining ingredients; toss well. Serve on a bed of radicchio leaves.
ix thoroughly.
Make sure calamari rings are as dry as possible
Score the inside of the calamari rings in a grid pattern. Combine the flour and garlic in a shallow bowl and season to taste. Dust the calamari in the flour, shaking off any excess.
Heat the oil in a frying pan on high. Cook the calamari in batches for 1 min each side, until opaque. Remove from the pan.
Mix the parsley, lemon zest and lemon juice. Spoon over calamari and toss to combine. Serve with lemon wedges and crusty bread.
tir sea scallops, shrimp, and calamari rings in the hot oil until
Place anchovy, half of the garlic, 1 tbsp of the olive oil and parsley in a small bowl. Let stand while preparing the salad.
Deep-fry calamari, in batches, in hot vegetable oil until golden brown. Drain on paper towels.
Place tomato, remaining garlic, basil, green pepper, avocado, cucumber and olives in large bowl. Drizzle with combined remaining oil and vinegar; toss well.
Place lettuce in serving bowl. Top with salad, calamari and anchovy mixture.
Preheat the deep fryer to 375 degrees F.
Whisk the egg whites and flour together until smooth. Dip the calamari rings into the egg white batter. Toss calamari rings in the panko.
In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt.
epper, garlic and chilli. Sautee for a few more minutes.
To make bean salad, combine all ingredients in a large bowl. Season to taste. Toss gently.
To make calamari, combine calamari, sambal oelek and garlic In a medium bowl and toss well to coat.
In a large pan, heat oil on high. Cook calamari 3-5 minutes, turning, until opaque and cooked through.
Serve with calamari with the bean salad and lemon wedges.