Tuesday, December 30, 2014

Fried Calamari (Squid)







Through the years, I've gotten away from my childhood tradition of eating fried fish for Christmas eve, opting instead for dishes that are prepared in the oven or saute├ęd on the stove top, like pasta with mixed shellfish, or swordfish involtini.  My kids threaten to mutiny if I omit those dishes, or the baccala mantecato or the stuffed squid (which my son now prepares) from the menu, but I have managed to wean everyone from the fried smelts, and all the other fried seafood, including squid. Aside from the difficulty of navigating several pans of sizzling, deep oil amid the chaos and confusion of choreographing seven to nine different dishes to be ready at the same time, frying fish just leaves a huge clean up job and a penetrating smell in the house that doesn't go away for a couple of days.


But a couple of nights after Christmas eve, when I was home alone and rummaging through the refrigerator, I found a container with a few squid that hadn't been used for our family dinner. I couldn't resist the urge to fry up some squid "rings." 


And let me just say, due to unforseen circumstances - which involved another leftover - namely a third of a bottle of Prosecco - these were the best fried squid rings I'd ever made - or eaten. The batter had the perfect lightness and crunch without being greasy and the squid were tender too. I've made fried squid using a simple dusting of flour, and I've made it with a batter of flour, eggs and beer. My favorite way has been to use just flour and San Pellegrino water, but I figured since I had the Prosecco, why not use the bubbly to give the batter a little "lift." With New Year's eve just a day away, you'll most likely have some Prosecco or Champagne in the house, so why not treat yourself to some fried calamari too?


Just mix some flour (I used about a cup) and pour in some Prosecco (start with 1/4 cup or so) until you get a consistency of a thin pudding. Add a little salt and a couple of dashes of cayenne pepper to give it some "zing." 




Slice the cleaned squid bodies into "rings." They're limp when you slice into them, but will take shape as soon as they hit the hot oil. Make sure the oil is good and hot. Test it first with a small piece before filling the whole pan with the squid.  Turn them over once, drain them on some paper towels and sprinkle with salt while they're hot.




Serve them immediately with lemon slices (or some tomato sauce) and hopefully, you'll have enough Prosecco leftover to pour a glass for yourself. 


But don't let my kids know I whipped up this batch of fried squid, or I'll be back on fry duty again next Christmas eve.




Buon Anno Amici! 


 May 2015 be filled with as much joy as you have given me, 


dear, faithful readers. - Ciao Chow Linda








Batter for Fried Calamari (can be used for other fish, or frying vegetables too)

printable recipe here



1 cup flour (approximately)

1/4 cup Prosecco (approximately)

dash of salt

dash of cayenne pepper



Add all the ingredients together, using a whisk to blend. Add more Prosecco (or seltzer water if you don't have enough Prosecco) until the batter is the consistency of a thin pudding.

Dip the sliced squid rings into the batter, lift with a fork to wipe off excess, then drop into hot oil. Turn once when golden on the first side and remove when golden on the second side. Drain on paper towels and season with salt immediately.



Bookmark and Share

No comments:

Post a Comment