Two Chef Secrets For Tender Calamari Rings
January 17th 2011 03:17
Score the narrow end of the squid tube
Ingredients
450g (6oz) Squid tubes
500ml (1 pint) Milk
½ Kiwi fruit
250g (½ lb) Plain flour
250ml (½ pint) Egg wash
250g (½ lb) Bread crumbs
Snap the end and peel off the membrane
Method
Peeling the membrane.
Ensure squid tubes are frozen solid but separated.
Submerge a squid tube in a tub of very hot tap water for about 20 seconds to remove any ice and soften the outer membrane.
Score the squid tube 2cm (1 inch) from the pointed tip of the tube by striking it lightly with the blade of a knife.
With the scored side facing you, snap the tip of the tube away from you.
Peel the membrane off by pulling the tip away from the rest of the tube.
Discard the tip with the membrane attached.
Score and snap the middle to peel the other side
Next, score the middle of the tube on the side facing you.
Snap the tube in half away from you and peel the membrane from one half of the tube.
Grasp the loose membrane and peel it away from the other half of the tube.
Repeat this process until all the squid tubes have been peeled on both sides.
Slice peeled squid tubes into rings
Tenderizing the squid rings.
Cut the peeled and halved tubes into rings of the desired thickness.
Soak the squid rings in a tub of milk with the peeled kiwi fruit for at least an hour, but preferably overnight.
Soak squid rings in milk and kiwi fruit
Drain the milk from the squid rings thoroughly in a colander or sieve.
Put the flour in a bowl or on a large plate.
Whisk an egg or two with an equal amount of milk in a bowl.
Put the breadcrumbs in a bowl or on a large plate.
Roll the squid rings in the flour so that all surfaces are coated.
Shake off excess flour and submerge them in the egg wash.
Drain them thoroughly in the colander or sieve.
Place them in the breadcrumbs a handful at a time and roll them so that all surfaces are coated.
The crumbed squid rings can now be cooked immediately or refrigerated for later use.
Cooking the crumbed squid rings.
Deep fry the crumbed squid rings in a light oil such as canola or sunflower oil at 175°c for about 3 minutes until the coating turns golden brown.
Season with salt away from the fryer as salt ruins the oil for future use.
Serve crumbed calamari with lemon wedges and/or Tartare sauce.
| 22 |
| Vote |
Add To: 
subscribe to this blog