Monday, May 23, 2011
This dish can serve as an appetizer for more people; however, I usually serve this as a main meal with light, low-carb beer and 2 different types of dip – Aioli and a spicy marinara-type sauce. The tartar sauce in Splendid Low-Carbing would be great too. I love calamari. It is a bit calorific, but I typically only eat this one meal if I'm going to have it and then only nibble later. I usually enjoy this meal at El Barco (the restaurant has a mermaid facing the sea) and the ambiance is so lovely as one sits outside under a thatch roof that is formed and manufactured in an enormous tree. I am really upset that they are moving the restaurant. It won't be the same. It is the only restaurant here that I know of that makes excellent calamari almost every time. One has to be careful; if you overcook calamari, it can be like rubber and that is not so good. I'm not fond of the Calamari "animals" (you know, the whole little animal? That is different to the big octopus.). I have made the mistake in the past of ordering (twice now) the wrong dish (need to order in Spanish and something sometimes gets lost in the translation. lol) and ended up giving it to poor Ian as I can't bring myself to eat a whole little animal. He is so long-suffering that way. I love him! By the way, click on the BAKE MIX part to get to the Vital Oat Ultimate Bake Mix Recipe.
2 lbs frozen calamari rings (32 oz)
11/2 cups Vital Oat Ultimate (375 mL)
1/2 cup Parmesan cheese (125 mL)
11/2 tsp Italian seasoning (7 mL)
11/2 tsp black pepper (7 mL)
1/2 tsp No Salt (2 mL)
Regular salt, to taste
Olive oil for frying
Place calamari rings in a colander over a large bowl in kitchen sink. Let running cold water thaw the calamari. In cereal bowl, beat eggs with a fork.
Flour mixture: In medium bowl, combine Vital Oat Ultimate Bake Mix, page___, Parmesan cheese, Italian seasoning, black pepper, No Salt and regular salt to taste.
In large frying pan, heat oil over medium heat. Dip several calamari rings in eggs; let excess egg drip back into cereal bowl and then spoon “flour” over the calamari. Gently lower into hot oil (don’t overcrowd the pan – fill the pan about half full). With the first calamari ring going into the pan, set the oven timer for 2 minutes. In the last 35 seconds, flip calamari. When timer goes off, set for another minute. Remove cooked calamari to a dinner plate and place in a 175°F (79°C) oven that has been switched off to keep them warm without them cooking any further. Repeat with remaining calamari.
Helpful Hints: The oil used and absorbed has not been counted in this recipe. The batter absorbs quite a lot of oil, so this recipe is calorific and very filling, but a wonderful occasional meal – so easy to make too. The exact timing for the cooking of calamari rings is important as over cooking will make them tough and rubbery-tasting. Serve with Aioli dip, page___, tartar sauce in Splendid Low-Carbing, page 89 or an extra-spicy marinara-type sauce. If the “flour” gets very moist at the end, you may have to press it onto the calamari rings or make some fresh flour mixture. To reduce this problem, use half the flour mixture at a time in the bowl.
Labels: Fish and Seafood