Dairy-Free in Massachusetts: Recommended Restaurants by City

fried calamari :: Article Creator

Best Fried Calamari

  • Parm

    248 Mulberry St., nr. Prince St. 212-993-7189

    They have a guy, Rich Torrisi and Mario Carbone, co-chefs of Parm. A squid guy. A secret peddler of cephalopods straight out of Montauk. This mollusk maven delivers the goods fresh off the boat every other day. Some days he doesn't make it in. No matter. Carbone says that when it comes to fried calamari, fresh (as opposed to frozen) makes all the difference. One bite and you believe him. These rings are as light and tender as a French macaron. They're fried with Cubanelle and Italian long hot peppers and served with two dipping sauces—housemade Tabasco mayo and marinara. It's impossible to decide which sauce is better. There is one secret Carbone can reveal: seltzer water. The squid and the peppers get dunked in it and then rice flour before they hit the Fryolator. Does seltzer ­really do anything? "We don't know," says Carbone. "But being that we've had success with it, we're superstitious to the point where we just keep on doing it."


  • Stir-fried Salt-and-pepper Squid With Red Chilli And Spring Onion

    Ingredients Serves 4 as a starter

    750g (1 ½ 1b) squid½ teaspoon black peppercorns½ teaspoon Sichuan peppercorns1 teaspoon Maldon sea-salt flakes1-2 tablespoons sunflower oil1 medium-hot red Dutch chilli, thinly sliced(seeds removed, if you prefer)3 spring onions, sliced

    For the salad:cucumber, peeled, halved and seeded50g (2 oz) beansprouts25g (1 oz) watercress, large stalks removed2 teaspoons dark soy sauce2 teaspoons roasted sesame oilteaspoon caster sugara pinch of salt

    Method Preparing squid for stir-frying

    For the salad, cut the cucumber lengthways into short strips. Toss with the beansprouts and watercress and set aside in the fridge until needed. Whisk together the soy sauce, sesame oil, sugar and salt.

    Heat a small heavy-based frying pan over a high heat. Add the black peppercorns and Sichuan peppercorns and dry-roast them for a few seconds, shaking the pan now and then, until they darken slightly and become aromatic. Tip into a mortar and crush coarsely with the pestle, then stir in the sea-salt flakes.

    Heat a wok over a high heat until smoking. Add half the oil and half the squid and stir-fry it for 2 minutes, until lightly coloured. Tip on to a plate, then cook the remaining squid in the same way.Return the first batch of squid to the wok and 1 teaspoon of the salt-and-pepper mixture (the rest can be used in other stir-fries). Toss together for about 10 seconds, then add the red chilli and spring onions and toss together very briefly.

    Divide the squid between 4 serving plates. Toss the salad with the dressing and pile alongside the squid. Serve immediately.

    This recipe can be found in Rick Stein's Seafood (BBC Books, ISBN: 0563534176, 25.00).


    Easy Vietnamese Salt And Pepper Squid

    There are many versions of this dish, the worst of which is the thickly battered frozen squid rings sold as a snack in many bars, which are a waste of stomach space. When I make fried squid, I don't bother with using a batter, because the moisture of the squid combined with the flour and cornstarch creates a nice light coating. The trick of turning the squid rings inside out is something food stylist Nellie Ming Lee taught me - it means they stay round, rather than collapsing.

    If the thought of cleaning squid is off-putting, ask the seafood vendor to do it for you. You'll have to pay a lot more, though.

    After mixing together the salt pepper and five-spice powder, half will be used to season the squid, while the remainder will be mixed with fresh lime juice, to use as a dipping sauce.


    Dairy-Free in Massachusetts: Recommended Restaurants by City

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