Tender Garlic-Infused Calamari
Indulge in this delightful recipe for Tender Garlic-Infused Calamari, where succulent squid is transformed into a tender and juicy dish through an overnight soak in milk. Enhanced with aromatic garlic and seasoned to perfection, each piece is dusted with flour and deep-fried to golden perfection, resulting in a crispy exterior that contrasts beautifully with the tender interior. Serve this appetizer with a refreshing salad and a splash of fresh lemon juice for a burst of flavor. Perfect for sharing, this dish is bound to impress friends and family alike!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
squid
4 medium (hoods sliced into rings)
milk
1 cup (to soak the squid)
garlic
1 clove (minced or use bottled minced garlic)
salt
1 pinch (for seasoning)
pepper
1 pinch (for seasoning)
flour
1/2 cup (or use gluten-free flour)
Instructions
1
Begin by slicing the squid hoods into rings and place them in a small mixing bowl.
2
Pour the milk over the squid until completely submerged and add the minced garlic (or chopped garlic clove). Season with a pinch of salt and a pinch of pepper. Mix well to ensure everything is evenly coated.
3
Cover the bowl with plastic wrap or a lid and refrigerate for 24 hours (or at least overnight) to allow the flavors to meld and the squid to become tender.
4
Once marinated, drain the calamari and discard the milk. Pat the squid rings dry with kitchen paper to remove excess moisture.
5
In a large plastic bag, add the flour and a pinch of salt. Toss the dried calamari in the bag until fully coated with flour.
6
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Carefully lower the floured calamari rings into the hot oil in small batches to prevent overcrowding.
7
Fry the calamari for 2-3 minutes or until they are golden brown and crispy. Be cautious not to overcook them as they can become tough.
8
Once cooked, remove the calamari with a slotted spoon and drain on paper towels to remove excess oil. Serve hot with a squeeze of fresh lemon juice and your choice of salad on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in Tender Garlic-Infused Calamari?
The main ingredient is medium squid hoods sliced into rings.
How do you make the calamari tender?
The calamari is made tender by soaking it in milk for 24 hours or at least overnight.
What type of garlic should I use?
You can use either one fresh minced garlic clove or bottled minced garlic.
How long does the squid need to marinate?
The squid should marinate in the refrigerator for 24 hours, or at least overnight.
What is the purpose of the milk soak?
The milk soak allows flavors to meld and transforms the squid into a succulent, tender, and juicy dish.
What should I do after soaking the calamari in milk?
Once marinated, drain the calamari, discard the milk, and pat the rings dry with kitchen paper.
How do I coat the calamari rings?
Place flour and a pinch of salt in a large plastic bag, then toss the dried calamari rings inside until fully coated.
Can I make this recipe gluten-free?
Yes, you can substitute the standard flour with gluten-free flour for the coating.
At what temperature should I fry the calamari?
Heat the oil in a deep fryer or heavy pot to 350°F (175°C).
How long does it take to fry the calamari rings?
Fry the rings in small batches for 2 to 3 minutes until they are golden brown and crispy.
What happens if I overcook the calamari?
Overcooking the calamari can cause the rings to become tough.
How should I prevent overcrowding while frying?
Lower the floured calamari rings into the hot oil in small batches.
How do I remove excess oil after frying?
Remove the calamari with a slotted spoon and drain them on paper towels.
What are the recommended sides for this dish?
It is recommended to serve the calamari with a refreshing salad on the side.
What is the best way to garnish this appetizer?
A squeeze of fresh lemon juice adds a burst of flavor to the hot calamari.
Is this recipe suitable for sharing?
Yes, this dish is perfect for sharing with friends and family as an appetizer.
What seasonings are added to the milk marinade?
The milk is seasoned with minced garlic, a pinch of salt, and a pinch of pepper.
How do I prepare the squid hoods?
The squid hoods should be sliced into rings before soaking.
Should I use a lid when refrigerating the marinade?
Yes, cover the bowl with plastic wrap or a lid before placing it in the refrigerator.
How many ingredients are required for this recipe?
The recipe requires 6 main ingredients: squid, milk, garlic, salt, pepper, and flour.
What texture should the exterior of the calamari have?
The exterior should be golden and crispy.
What texture should the interior of the calamari have?
The interior should remain tender and juicy.
Can I reuse the milk used for soaking?
No, you should drain the calamari and discard the milk after the soaking process.
What is the best tool for removing calamari from hot oil?
A slotted spoon is the best tool for removing the rings and draining oil.
What category does this recipe fall into?
This recipe is categorized as a seafood appetizer.
Why is it important to pat the squid dry?
Patting the squid dry removes excess moisture, ensuring the flour coats the rings properly.
What kind of pot should I use for frying?
A deep fryer or a heavy pot is recommended for maintaining consistent heat.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe.
How much flour is needed for the coating?
The recipe calls for 1/2 cup of flour.
What tags describe this recipe's flavor and style?
Tags include garlic, crispy, tender, deep-fried, and seafood.