Cooking Class with Chef Ivan Flowers – Lesson 58 Fried Calamari

In the last class I taught you how to make Bruschetta, I hope you had fun trying out all sorts of new flavor combinations. The Bruschetta class got me thinking about how much I love appetizers and of all the ones I love, which of them are my absolute favorite. You know, that one you order every time you go out to eat? Well for me fried calamari is definitely in my top 10. I also know that I am not alone in this love affair, due to the amount of fried calamari that I saw ordered at the various restaurants where I worked. What’s not to love? It is hot, crispy with a delightful chew. And of course, you get to dip it in all those fabulous sauces! But really, why limit yourself and wait to go out to eat in a restaurant to enjoy this delicacy? So in this class I will teach you how to make a perfect fried calamari and trust me, you will be amazed at how simple it is to make.

Okay, before we get into it, let’s talk calamari. Calamari is just another name for squid. It is a long tubular mollusk with tentacles. You can find it in the freezer section of your supermarket. These will be cleaned and have the non-edible beak removed. For this recipe you will want to thaw them in the package in your fridge overnight. Once thawed, rinse in a colander and then dry thoroughly. The squid will be whole, so you will want to cut them into ¾ inch thick rings. If there are any tentacles, leave them whole. Once you have the squid ready, set it aside and then start the following recipe.

Now, let’s get cooking!

This recipe will serve four people. For it you will need: large stockpot, spider (a shallow wire mesh metal skimmer) if you don’t have one, a metal slotted spoon will work, oil thermometer, baking sheet, large metal bowl, pie pan, two large bowls, colander, two pounds calamari (thawed and prepped as above), two quarts canola oil, ½ cup all-purpose flour, ½ cup Wondra flour, ½ cup corn starch, two tablespoons salt, one tablespoon pepper, two tablespoons sweet chili, one tablespoon granulated garlic, two tablespoons grated Parmesan and the juice of two lemons.
The first thing to do, after prepping the calamari, is to prep the glaze we will toss the calamari in after frying. In the large metal bowl combine the sweet chili, lemon juice, granulated garlic and Parmesan, and set it aside. You do this ahead of the frying because you want the calamari to go into the glaze while still warm.

Next, in the pie pan combine the two flours and corn starch with the salt and pepper. Why do you use two flours and corn starch? Because you want a crust on the calamari that is simultaneously light and crispy and the above mix achieves that perfectly. By mixing in the super-fine Wondra flour and the even finer still, corn starch, it lightens up the flour and creates this beautifully airy crust. If you used just all-purpose flour you would get a heavy crust that would mask the delicate flavor of the calamari. Once you have the flour mixed, put the canola oil in the stockpot over medium heat. Attach the oil thermometer and preheat your oil to 350 degrees.

Once the oil is at temperature, you will want to start dredging the calamari in the flour mixture. Do this in ½ pound batches so you have room to really coat the calamari. Once it is coated, place in the colander and shake off any extra flour back into the pie pan. Now slowly lower that first ½ pound into the oil. You fry in stages so the oil temperature doesn’t drop. When that happens you end up with very greasy fried food. While the first batch is cooking, start dredging the second batch. You will cook the calamari about four minutes until it is lightly golden brown. Once cooked, remove with the spider or slotted spoon and place on a baking sheet. Don’t line the sheet with paper towel; you want that little bit of oil on the calamari to work with the glaze. Repeat the above process until all the calamari is fried.

Here is where that large metal bowl with the glaze comes into play. Drop all the fried calamari into the bowl and toss it. There is just enough glaze in the bowl to mix with the oil on the calamari and create a delicious, light coating of flavor. Remember we used a similar technique in the chicken wing class. Once coated in the glaze, salt the calamari to taste. Then serve immediately. That’s it!

You can serve this with a marinara sauce or a cocktail sauce for dipping. I like to eat it with a citrus garlic aioli. To make it combine mayonnaise with the juice from a lemon and a lime, then add in some granulated garlic. Imagine how nice it will be to enjoy fried calamari whenever you want. Once you’ve mastered the technique, play with the glaze; add some orange juice or Srirachi.

Remember, as with any technique or recipe, the most important component is the cook’s heart. The heart is what helps you create delicious meals you’ll never forget.