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Fried calamari – Waring DF55 User Manual

Page 14

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13

Fried Calamari

Makes about 3 servings

vegetable oil for frying

pounds cleaned calamari, including some tentacles

1¹∕³

cups unbleached, all-purpose flour

2

teaspoons finely chopped parsley

¾

teaspoon granulated garlic

¾

teaspoon each: kosher salt and freshly ground pepper

marinara sauce for dipping

fresh lemon wedges for garnish

Rinse and drain the calamari; place on thick layers of paper

towels, pressing and blotting them completely dry with

another layer of paper towels on top. Cut the bodies into

½

-inch rings, and cut tentacles into halves or quarters if large.

Heat oil to 360°F in the Waring Pro

®

Professional Deep

Fryer. Preheat the oven to 500°F. Line two cookie sheets

with a triple thickness of paper towels.
Place the flour, parsley, granulated garlic, salt, and pepper in

a jumbo resealable food storage bag. Working with about a

quarter of the calamari at a time, drop calamari into the bag,

seal and shake. Squeeze the sides of the bag to completely

coat the calamari. Take care that the pieces are individually

coated and not stuck together. Remove from the bag and

place on a baking sheet lined with plastic wrap. Repeat until

all the calamari has been coated evenly with flour mixture.
Gently add calamari to hot oil, about 1 to 1

½

cups at a time,

trying to let all the pieces drop in separately. Do not crowd

the calamari, because crowding will drop the temperature

of the oil. The calamari will be pale golden and just cooked

in about 40 to 60 seconds. Do not overcook – they will

become tough. Lift the calamari out, using a slotted spoon

or metal skimmer, and drain in a single layer on prepared

cookie sheets. Repeat with the remaining calamari. When all

the calamari have been fried, reheat them in the 500°F oven

for several minutes. Sprinkle lightly with a little more salt,

and serve with warm marinara sauce for dipping.