How to Tenderize Calamari
How to Tenderize Calamari
Crispy, golden, mouth-watering tender rings of fried calamari is a great appetizer. Quick cooking at high heat helps tenderize it, which is why it's so often served as fried calamari.
Ready in: 1 hour 30 minutes
Serves: 8
Complexity: very-easy
kcal: 223
Share
Ingredients
6 squid tubes
Milk
2 tbsp flour
2 tbsp cornflour
½ tsp SIDS CRAZY SALT
Rice bran oil
SIDS SALT & PEPPER to taste
Directions
Freeze the squid overnight and thaw it out in the refrigerator the day before cooking it. Alternatively, purchase frozen calamari and thaw it out overnight in the fridge. Freezing and thawing squid before cooking, helps tenderize the meat.
Cut the squid into 1 cm rings, depending on the desired thickness. Rings thicker than 1 cm cook more slowly, which can result in a rubbery texture.
Soak the rings in a bowl of milk for 1 hour to further tenderize them. Keep the bowl in the refrigerator while the rings soak.
Drain the milk and pat the rings until they are almost, but not completely, dry, using a clean paper towel. Dredge the rings in the flour, cornflour and SIDS CRAZY SALT mixture so they are evenly coated.
Heat 8 cm of rice bran oil to 190°C in nonstick pot. Cooking quickly at a high temperature helps keep calamari tender.
Fry the calamari in the hot oil in batches of 4-6 rings. Fry for 3-4 minutes, turning once, until the batter becomes crisp and golden. Let the oil to reheat to 190°C before cooking the next batch of calamari.
Drain the finished squid on a paper towel before serving. Season with SIDS SALT & PEPPER to taste.