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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Calamari (Christmas Eve) Recipe

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This recipe for Calamari (Christmas Eve) is from Family Favorites +, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs Calamari Rings (Squid)*
1/2 Cup Flour
1/2 Cup Unseasoned Breadcrumbs
Large Pinch of Salt & a Small Pinch Pepper
1 Cup Canola Oil +
1 jar Vincent’s Sauce (mild, medium, hot your choice)

Tools:
Large Wok or
Deep Fryer
Large Metal Spoon with Holes
Quart size Zip Lock Bag
Paper towels
Wooden Spoon?
Directions:
Directions:
*If available purchase calamari already cut into rings, rinse well, should the rings be a little on the wide side, you may cut them with a scissor, they should not be more than 1/2” ( I prefer between 1/4 and 1/2”) rinse.
Add oil to wok depending on the size of your wok you may need to add more oil, remember the oil should not be more than 1/2 the pan in depth or use deep fryer according to directions, heat on med/hi, meanwhile mix all other ingredients to zip lock bag, add 1/2 the calamari, close bag and shake, coat well, when oil is sufficiently hot** add coated calamari to oil carefully (sometimes it splatters), continue coating the rest of the calamari, carefully check calamari with metal slotted spoon and turning them gently, when golden remove with spoon to paper towels, continue with second batch, same as the first.

Serve with Lemon wedges and Vincent’s Sauce.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
*Should you not be able to find calamari rings, you can get whole ones, the whole ones come with tentacles, which I discard, they may need to be cleaned and cut accordingly with a scissor, to clean them pull the tentacles out, rinse the body and remove the bone inside its like a piece of plastic, then cut them up. This can possibly turn you off from making this, so it’s your choice.
**To test if oil is hot, insert the handle of a wooden spoon in the center of the pan, if you see tiny bubbles around the handle it’s ready.
I prefer Vincent’s Medium sauce, if someone prefers it hotter they can always add hot sauce, your safe with medium.

 

 

 

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