Recipe: Appetizer : Battered Squid - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
2 Tablespoonsminced garlic
1 TablespoonFish Sauce
1/2 CupWhite wine
4 TablespoonsChinese hot pepper sauce
2 PoundsCalamari -- cleaned, cut into rings
8 cupsoil and vinegar salad dressing -- for frying
6 largeIceberg lettuce -- Leaves
Combine salt, pepper, garlic, fish sauce, wine, eggs, pepper sauce and paprika in blender and blend 30 seconds.Pour mixture into a large bowl and stir in flour just until combined. Do not overmix.
Add calamari. Cover with plastic warp and refigerate at least 1 hour.Just before cooking, stir cornstarch into calamari mixture.(important for crispness)
Heat oil in large deep saucepan to 375 deg. (pinch of flourdropped into oil bubbles).Drop small batch of calamari into hot oil.Do not crowd the pan. Cook in batches until calamari rings are golden brown and crispy (about 2 minutes).Remove and drain on paper towels.
To serve; fill each lettuce leaf with 1 cup calamari and serve with Curry Mayo
© Jim Catanich
"I've made this twice. Used Franks, a bit of Worcester and some red wine vinegar. Only 3 breasts, as this is for 2! Add a side of Mrs. Tt's Pierogies and a salad ... Great Meal! Will make again and may also change the ingredients! I love experimenting with flavors." - kim s.
"Not that this recipe needs another five star review, but it is hands down the best pasta sauce I've ever made. I followed the recipe exactly except that I cut it in half, and it still made like a week's worth of sauce!" - lilybeeknitting
"I make it my instant pot and it's fabulous and easy. I saute the veggies on the saute function and then once all of the ingredients have been added, I cook it on high pressure for 15 min and then let it do a natural release. After it's cooled a little, I run it though my Vitamix to make it smooth. This has ... " - wendy l.
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"A brine makes this roasted turkey extra moist and flavorful. Stuffed with vegetables, this bird is..." - chris bellers