Saturday, August 21, 2010
Ho-kay. Here's one of those dishes I was enticed into trying out but ended up not liking. Argh ...
I happened to stumble upon this Calamari recipe which uses semolina flour for the coating. Isn't that interesting? Most other recipes use regular flour and/or breadcrumbs, so my curiosity was piqued, and of course I gave it a go. You never know till you've tried, right? So I tried. And now I know it's not something I would make again.
The coating was crumbly more than crispy. I wanted crispy. I wanted to hear a nice, loud "crrrr" when I bit into it. Sadly, I got none of that. :( Thank goodness for my Thai Sweet Chilli Dipping Sauce. That saved the day.
Ah well ... one of those dishes. Win some, lose some. That's cooking.
- 1 squid, cleaned and cut into rings, and soaked in milk for at least 30mins*
- 1/4 cup semolina flour
- 1/4 tsp. salt
- 1/2 cup (or more) vegetable oil (such as canola) for frying
* This was not stated in the recipe, but is something I always do. It tenderises the squid.
1. Pour semolina flour into a shallow bowl or onto a plate. Stir in the salt. Set aside.
2. Drain squid rings from milk. Roll them one by one in the flour and salt mixture until they are covered. Place floured rings on a clean plate next to the stove.
3. Pour oil into a small or medium-sized frying pan (the larger the pan, the more oil you will need). The oil should be about 1 inch deep.
4. Turn heat to medium-high, until the oil begins to bubble or "move" from the bottom of the pan. To test if oil is hot enough: using a pair of tongs, dip one of the calamari rings into the oil. If it sizzles and begins to cook, the oil is ready. Turn heat down to medium.
5. Place as many rings into the oil as can comfortably fit at one time. Be sure to stand back, as sometimes the oil can splatter and "pop" as the calamari cooks. Allow to fry about 1 minute, then turn the rings over to cook on the other side. The calamari should turn a light golden brown. Do no over-cook, or the calamari will turn rubbery.
6. When rings are done frying, remove from the oil and place on an absorbant towel or paper towel to drain.
7. Serve immediately while still hot. If desired, place calamari on a bed of lettuce or fresh coriander. Serve with the dipping sauce of your choice. I used my Thai Sweet Chilli Dipping Sauce.
So pray tell, what's your secret to making deliciously crispy calamari rings?