Rings Even Commitment Phobes Can Get Behind

Invariably, when you go out to eat at a restaurant a plate of fried calamari, or squid in Ingles, will be ordered for the table. It?s all nice and polite at the beginning?no please you go ahead, oh thank you, you are a scholar and a gentleman, no worries there?s plenty to go around?By the time there is one ring left, everyone at the table becomes an inhabitant of Middle Earth.  Forks in hand...fighting to be the Lord of the Ring, and your best friend is snaring at you saying, ?Smeagol wants The Precious.?

Squid is a wonderful protein to cook. They have tentacles, I personally don't care for them, but both the bodies and the tentacles are eaten. Squid must either be cooked very quickly or braised for a long time. In this episode, we will be flash-frying them.



Clean the squid thoroughly inside the body or the tube as it is called. Outside of the tube are these two wing-looking appendages, lop those off. Now, slice the tubes into 1/3 inch wide rings, or thicker if you?d like.



The key to crispy squid rings is to keep the squid as cold as possible before frying. Place the squid in a glass bowl and cover with half-and-half. Use plastic wrap to cover the bowl and refrigerate for 24 hours.



Upon frying time you will need a candy thermometer. I got this one on Amazon - CDN TCG400 Professional Candy & Deep Fry Thermometer. Regulating the oil temperature is crucial...Shoot for about 350 to 365 F.



Prepare a light coating.  Squid is a delicate protein and you do not want a thick batter. This is a sample of something I would use?1 cup Wondra Flour, 1 tbs Garlic Powder, 1 tbs Onion Powder, ½ tsp of white pepper?NO SALT. Salt breaks down your cooking oil. About cooking oil?I like to use PEANUT.



Drain the squid in a colander?working in batches, and quickly you want the squid as cold as possible?drop the squid into the flour mixture?shake off excess?drop into the oil. Fry for about 45 seconds to 1 minute?No longer or you will be eating fried rubber bands.



Scoop out of the oil and drain on paper towels.  Now sprinkle with SALT WHILE HOT.  Serve immediately with your dipping sauce of choice?soon I will get into my recipes for dipping sauces.  The one in the picture is an especially delightful Tomato Garlic sauce.



There you have it crispy, light calamari rings the whole family will love?just make enough?or you might be getting a visit from a short creepy dude with an affinity for the words?MY PRECIOUS.



That?s it for now?till we exchange a few words again?Peace!
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