Calamari attains a golden brown color quickly when cooked at a high temperature.
Calamari, the Italian name for squid used for marketing purposes, has a protein structure that differs from other seafood and meat. Similar to beef with a lot of connective tissue, calamari attains tenderness through long cooking times and a moist-heat, low-temperature method, such as braising. Yet it remains tender when cooked quickly at a high temperature, such as when it is deep fried. You can get fried calamari soft through proper preparation, deference to ideal cooking times and using the right cooking technique.
Instructions
Preparation and Cooking Guidelines
1. Select calamari that weigh less than 9 oz. Similar to any meat from a small, young animal, small squid has the most tender flesh.
2. Trim the calamari rings to no larger than 1/2 inch wide. Large pieces are more suited to braising as opposed to frying. Rings 1/2 inch wide and under cook in one minute. Cut the tentacles to 3 inches in length.
3. Heat the frying oil to 375 degrees Fahrenheit. High-temperature oil ensures the calamari will cook to its ideal texture in under the time in which it takes on a rubbery texture.
4. Fry the calamari no more than two minutes. Two minutes is sufficient to fully fry properly cut calamari. When cooked longer, calamari takes on a rubbery texture.
5. Pat fried, unbreaded calamari dry with a paper towel and place it in a sauce pot. Cover it with a braising liquid, such as stock or wine, and cook over medium heat for 30 minutes. Braising softens tough calamari, even those already fried.
Fried Calamari
6. Attach a candy thermometer to a heavy-bottomed pot and add 3 inches of peanut oil to it. Heat the oil to 375 degrees Fahrenheit.
7. Mix together two egg yolks and 1 tbsp. of heavy cream. Pour 1/2 cup of all-purpose flour on a plate and 1/2 cup of panko breadcrumbs in another.
8. Fry the calamari for one minute and place on a plate lined with paper towels to drain.
Tags: cooking times, degrees Fahrenheit, Fried Calamari, high temperature, inch wide, rubbery texture