Difference between revisions of "Calamari"
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==Method== | ==Method== | ||
Thaw out your squid. You ain't gonna be getting fresh squid unless you '''know a guy,''' or live in some remote Italian village near the sea. | |||
Cut the tubes into 1 inch rings. Leave the tentacle part alone, they will fry up just fine. Put all of the squid into a liquid that will start breaking down the toughness. I use lemon/lime juice. Others use buttermilk because it is cheaper. | |||
{{Food}} | {{Food}} | ||
[[Category:Food]] | [[Category:Food]] | ||
Revision as of 04:13, 29 August 2022
It's squid, so don't be a pussy. On top of that, marinade it in some lime juice, lemon juice, or buttermilk before you try to fry it. Most dipshits don't understand that Calamari is a tough seafood that needs to break down before you cook it. Yeah, oh no, it's chewy... Adding a marinade with acid in it will "pre cook" the squid before you actually cook it.
Coating
Flour is the best coating for Calamari prior to frying it. Most Italian guys who cook this stuff like to add a bunch of shit to the flour. Why? You are just going to dunk it into a marinara sauce. Get that squid a nice golden brown color and focus on the sauce you are gonna dunk it in.
Sauce
Tomato based...ALWAYS. Then do something with onions, garlic, red pepper flake, chili peppers, basil, oregano, garlic, garlic, garlic, and garlic.
Those are the things you need to make squid into a tasty appetizer. If you waste time on cream sauces, you are doing it wrong.
Method
Thaw out your squid. You ain't gonna be getting fresh squid unless you know a guy, or live in some remote Italian village near the sea.
Cut the tubes into 1 inch rings. Leave the tentacle part alone, they will fry up just fine. Put all of the squid into a liquid that will start breaking down the toughness. I use lemon/lime juice. Others use buttermilk because it is cheaper.
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