Fried Whole Baby Calamari....In A Taverna By The Aegian Blue

Something went wrong and I erased all pictures taken for the Tuna Fish Dip and for this dish. I will make it up to you guys very soon. I am sorry....
So....I would like to share with you (with no illustrations) this simple but very Greek dish called Fried Calamari. Please note that the Calamari are whole and not in rings as usually served in taverns. You could have seen the size in the pictures. These are very small, and have their teeny weeny tentacles attached to them.
You will need:
Serve 4
-  1 kg of frozen calamari, thawed, tentacles separated from the main body, washed, and dried as best as you can ( on kitchen pape or any other way you can think of ).
-  Lots of flour on hand.
-  Salt, garlic powder, pepper, cayenne to add to the flour.
-  Lots of olive oil (olive oil starts smoking at about 185 to 204 degrees C) so it is healthier to fry in olive oil than other oils which break down at lower temperatures.
-  Lemon wedges.
-  Kitchen paper to absorb the extra oil after they are fried.
Method:
-  The calamari should be refrigerated and cold.
-  Combine salt, pepper, cayenne, and garlic powder with the flour which is going to be used to coat the calamari. Mix the flour well and taste it from a teaspoon with the tip of your tongue. Adjust.
- Coat the bodies and the tentacles well with flour and return to the fridge for at least one hour.
-  When it is time to fry the calamari, re-coat the calamari with same flour or a new batch.
-  Fry in small numbers till golden in preheated to 175 degrees C olive oil after shaking extra flour. Every time you put a new batch of calamari to fry the temperature must be at 175 degrees C.  The temperature of the oil goes down when the calamari is put in.
-  Place on kitchen paper to absorb extra oil.
-  When all the calamari is fried, transfer to the actual serving platter which also has some kind of absorbent paper on it.
-  Serve with lemon wedges, and a Horiatiki Salata me feta (Greek Salad with feta) and lots of hot crisp fresh bread to soak the salad juices with the olive oil, and lots of cold beer. Wow!! A meal to have a long siesta after.
Enjoy
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Carefu
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more