EL FAROL FRIED CALAMARI
Make and share this El Farol Fried Calamari recipe from Food.com.
Provided by MarraMamba
Categories Squid
Time 25m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Cut the calamari bodies into 1/4 inch rings and remove the tentacles. Put rings and tentacles in the milk and stir in the parsley. Allow to marinate for 2 to 3 hours in the refrigerator.
- Heat the oil to about 350 degrees or until a cube of bread turns golden brown in about 12 seconds when placed in hot oil. Remove calamari from milk and discard the milk. Toss calamari with the rice flour until well-coated; transfer to a bowl and toss with the eggs until well-coated. Sprinkle with a little bit of the salt and all of the black pepper. Transfer to another bowl and toss with the bread crumbs until well coated and dry enough to separate each piece. Add more bread crumbs if needed.
- Fry in batches in hot oil 20 to 30 seconds or until light brown and crispy. Remove with a slotted spoon. Do not overcook. Transfer to paper towels and sprinkle with kosher salt. Serve with Lemon-Caper Aioli and Romesco Sauce for dipping (recipes follow); garnish with wedges of lime.
- Lemon-Caper Aioli: makes 2 cups.
- Put all ingredients in a food processor and blend well. Lemon-Caper Aioli keeps for up to 2 weeks in the refrigerator, when kept in a jar with a tight lid.
- Romesco sauce:makes 4 cups, can be used with anything.
- Char the red bell peppers over an open flame, on a gas or charcoal grill, or in an oven broiler until the peppers are blackened on all sides. Remove most of the skin and seeds from the peppers.
- In a blender or food processor, purée the almonds, garlic, oil, vinegar, and chiles until smooth. Add peppers, replace the top, and pulse until the sauce is just a bit chunky. Salt to taste. This sauce will keep for 4 to 5 days if refrigerated.
Nutrition Facts : Calories 3733.9, Fat 372.8, SaturatedFat 51.2, Cholesterol 329.6, Sodium 2748.9, Carbohydrate 83.7, Fiber 5.6, Sugar 13.8, Protein 27.3
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Kyle kv Malahla
[email protected]Delicious!
Rana Zaeem
[email protected]This recipe is a winner! The calamari was crispy and flavorful, and the sauce was perfect. I will definitely be making this again.
Crystal Tillis
[email protected]The calamari was a bit overcooked, but the flavor was still good. I'll try cooking it for a shorter amount of time next time.
joseph acuña
[email protected]This recipe was easy to follow and the calamari turned out great. I served it with a side of lemon wedges and tartar sauce and it was a perfect appetizer.
Umesh Pidasaini
[email protected]I've made this recipe several times and it's always a hit. The calamari is crispy and tender, and the sauce is delicious. I highly recommend it!
Rizwan Sameja
[email protected]I love this recipe! The calamari is always cooked perfectly and the sauce is so flavorful. I highly recommend it.
Aman Bishowkarma
[email protected]Yum!
Solina Doucet
[email protected]This recipe is a keeper! The calamari was crispy and flavorful, and the sauce was perfect. I will definitely be making this again and again.
jonga hlungulu
[email protected]The calamari was a bit chewy, but the flavor was good. I think I'll try cooking it for a shorter amount of time next time.
Esraa El Rfaey
[email protected]This recipe was easy to follow and the calamari turned out delicious. I served it with a side of lemon wedges and tartar sauce and it was a perfect appetizer.
Alfred Larraga
[email protected]I've tried many fried calamari recipes, but this one is by far the best. The coating is light and crispy, and the calamari is cooked perfectly. I highly recommend this recipe!
Fani Rana
[email protected]This fried calamari was a hit at my dinner party! The calamari was crispy and tender, and the sauce was flavorful and tangy. I will definitely be making this again.