Reviews (2) Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 1 Martha Stewart Member Rating: 4 stars 07/08/2018 Ok! For those who say not crispy, hmm betting you did not dry your squid. Then because of a family member's food allergy I used 50/50 corn vegetable oil. The only other change I made was to cut back on cayenne and add about a teaspoon of garlic powder. We really love garlic in this house. Finally, your best friend for frying ANYTHING is cast iron. I had a calamari pizza on vacation, this is the way I'm going to prepare the calamari. Martha Stewart Member Rating: Unrated 02/09/2014 This was horrible! Surprised it wasn't taste tested first. "Batter" tastes too floury and doesn't get crispy
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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 tvs6134.jpg
Ingredients Ingredient Checklist 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon peeled and grated fresh horseradish root Zest of 1 lemon 2 cups all-purpose flour 1 tablespoon paprika 1 teaspoon coarse salt, plus more for serving 1 teaspoon freshly ground pepper, plus more for serving Pinch cayenne Peanut oil, for frying 1 1/2 pounds cleaned squid, tubes cut into 1/4-inch rings Parsley Aioli Lemon wedges, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 tvs6134.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
tvs6134.jpg
tvs6134.jpg
Ingredients
Ingredients
- 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon peeled and grated fresh horseradish root Zest of 1 lemon 2 cups all-purpose flour 1 tablespoon paprika 1 teaspoon coarse salt, plus more for serving 1 teaspoon freshly ground pepper, plus more for serving Pinch cayenne Peanut oil, for frying 1 1/2 pounds cleaned squid, tubes cut into 1/4-inch rings Parsley Aioli Lemon wedges, for serving
Directions
Prepare gremolata: In a small bowl, combine the parsley, horseradish, and lemon zest; set aside.
In a medium bowl, combine the flour, paprika, salt, pepper, and cayenne; set aside.
To cook the squid, heat 2 inches of oil to 375 degrees in a straight-sided pot. Be sure not to fill your pot more than halfway up the side with oil, because it will foam during frying.
Pat the squid dry, and toss in the seasoned flour mixture to coat. Let stand 1 minute. Shake the floured squid in a sieve to remove any excess flour. Fry in batches, without crowding, until golden brown, 1 to 1 1/2 minutes. Drain the squid on paper towels. (Frying a batch of squid will bring the temperature of the oil down. Be sure to reheat the oil in between batches and check the temperature again with a deep-fry thermometer before adding more squid.)
Season squid with salt and pepper. Sprinkle the gremolata over squid. Serve immediately with aioli and lemon wedges.
Reviews (2)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: 4 stars 07/08/2018 Ok! For those who say not crispy, hmm betting you did not dry your squid. Then because of a family member's food allergy I used 50/50 corn vegetable oil. The only other change I made was to cut back on cayenne and add about a teaspoon of garlic powder. We really love garlic in this house. Finally, your best friend for frying ANYTHING is cast iron. I had a calamari pizza on vacation, this is the way I'm going to prepare the calamari. Martha Stewart Member Rating: Unrated 02/09/2014 This was horrible! Surprised it wasn't taste tested first. "Batter" tastes too floury and doesn't get crispy
Reviews (2)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 1
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 1
3 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 1
3 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 1
5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: 4 stars 07/08/2018 Ok! For those who say not crispy, hmm betting you did not dry your squid. Then because of a family member's food allergy I used 50/50 corn vegetable oil. The only other change I made was to cut back on cayenne and add about a teaspoon of garlic powder. We really love garlic in this house. Finally, your best friend for frying ANYTHING is cast iron. I had a calamari pizza on vacation, this is the way I'm going to prepare the calamari. Martha Stewart Member Rating: Unrated 02/09/2014 This was horrible! Surprised it wasn't taste tested first. "Batter" tastes too floury and doesn't get crispyMartha Stewart Member
Rating: 4 stars 07/08/2018
Ok! For those who say not crispy, hmm betting you did not dry your squid. Then because of a family member’s food allergy I used 50/50 corn vegetable oil. The only other change I made was to cut back on cayenne and add about a teaspoon of garlic powder. We really love garlic in this house. Finally, your best friend for frying ANYTHING is cast iron. I had a calamari pizza on vacation, this is the way I’m going to prepare the calamari.
Rating: 4 stars
Rating: Unrated 02/09/2014
This was horrible! Surprised it wasn’t taste tested first. “Batter” tastes too floury and doesn’t get crispy
Rating: Unrated
All Reviews for Flash Fried Squid
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Flash Fried Squid
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
