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Seafood Combination
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Fried Calamari with Tartar Sauce
Yield: Makes 2 to 3 servings
Ingredients:
1
pound cleaned squid (body tubes, tentacles or a combination)
1
egg
1
tablespoon milk
3/4
cup fine dry unseasoned bread crumbs
Vegetable oil
Tartar Sauce (recipe)
Lemon wedges (optional)
Preparation:
1.
Rinse squid under cold running water. Cut each squid body tube crosswise into 1/4-inch rings. Pat pieces thoroughly dry with paper towels.
2.
Beat egg with milk in small bowl. Add squid pieces; stir to coat well. Spread bread crumbs on plate. Dip squid pieces in bread crumbs; place in shallow bowl or on waxed paper. Let stand 10 to 15 minutes before frying.
3.
To deep fry squid,* heat 1-1/2 inches oil in large saucepan to 350°F. (Caution: Squid will pop and spatter during frying; do not stand too close to pan.) Adjust heat to maintain temperature. Fry 8 to 10 pieces of squid at a time in hot oil 45 to 60 seconds until light brown. Remove with slotted spoon; drain on paper towels. Repeat with remaining squid pieces. Do not overcook squid or it will become tough.
*To shallow fry squid, heat about 1/4 inch oil in large skillet over medium-high heat; reduce heat to medium. Add single layer of squid to hot oil without crowding. Cook, turning once, 1 minute per side or until light brown. Proceed as directed in step 5.
4.
Serve hot with Tartar Sauce and lemon wedges.
This recipe appears in:
Italian
