Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Squid Pro Quo II
Wet Fried Calamari
Total:
20 min
Active:
15 min
Yield:
4 appetizer servings
Level:
Intermediate
Total:
20 min
Active:
15 min
Yield:
4 appetizer servings
Level:
Intermediate

Ingredients

Directions

Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F.

Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside.

Place the egg, water and flour into a bowl and whisk thoroughly to combine. In small handfuls, dip the squid in the batter and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375 degrees F. Serve immediately.

IDEAS YOU'LL LOVE

Neely's Wet BBQ Ribs

Recipe courtesy of The Neelys

Refried Beans

Recipe courtesy of Ree Drummond

Fried Shrimp

Recipe courtesy of Ree Drummond

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Fried Chicken

Recipe courtesy of Bobby Flay

Fried Couscous Salad

Recipe courtesy of Giada De Laurentiis

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

Stir-Fried Thai Noodles: Pad Thai

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking