|Golden, fried deliciousness|
But not this time. We finally pulled the trigger and bought some. It looked too good to resist, and we've passed over it too many times before. The only question was then how to prepare it. We flirted with the idea of doing stuffed calamari, baked in the oven. Ultimately, though, we settled on a favorite: fried calamari.
|For the adventurous—the tentacles!|
We experimented with how to actually bread the calamari. At first we went the route of Standard Breading Procedure: flour, egg, bread crumbs. But that yielded a heavier breading that, while still tasty, was a bit overpowering for the more delicate calamari. We instead opted to simply dip the calamari directly in bread crumbs, using their latent moisture to pick up a lighter coating of breading.
|The main bodies, sliced into familiar rings|
|A fresh batch turned out onto paper towels|
Serves 4 to 6 as an appetizer
1 pound squid, cleaned, rinsed, and sliced into rings, tentacles reserved
1 cup finely ground Italian-seasoned gluten-free bread crumbs
1. Fill a pot with frying oil and heat to 350 deg F.
2. Meanwhile, toss the calamari in batches in the bread crumbs to coat evenly.
3. Deep fry in batches (to avoid overcrowding), 2 to 4 minutes, until golden brown. (Tentacles may require slightly more time.)
4. Remove from the oil and turn out onto paper towels to absorb any excess oil.
Serve solo or with your favorite fried calamari dipping sauce, such as cocktail, tartar, or remoulade.
Degrees of Free-dom
This recipe is: gluten-free, dairy/lactose/casein-free, peanut-free, tree-nut-free, soy-free