Calamari question

[Tab]

I like to eat calamari, and I thought tonight I'd try to make some for the first time.

Most places do it poorly - rubbery and overcooked.

A place nearby does it just right - very light and how it should be. Unfortunately, it's not flavored much.

Once, when traveling, I ate at a restaurant (I believe it was Chinese) and they had a calamari that was just delicious.

The difference was at that place, it had some spicy edge to it - and it may have been as simple as large salt crystals and possibly black pepper - but the thing was just utterly yum. I do think there was more to the spicing than that. But it was in the calamari and/or breading, it wasn't like it was tossed with cherry peppers or anything.

Any tips for a good, flavorful, spiced (but doesn't have to be spicy) calamari?

[Tab]

1. I forgot to mention...

In this case I'm specifically talking about fried calamari.

[The empressof all]

2. Salt, pepper and cayenne in the flour mixture

Chop a fresh jalepeno fine and sprinkle on top prior to serving.

Do not over cook.

Panko works well too as a substitute for flour.

[Tab]

3. I've done some test stuff

with large-grain sea salt, garlic salt, paprika, ground pepper, cooked in olive oil.

I still have to get the ratios right; it's not quite the taste I had at the other place, but still damned good.

I am being careful not to overcook - that's the easiest way to ruin calamari.

I have to figure out what that other place put in their stuff to make it so exquisite.

Nevertheless, I could serve even what I did tonight - very yummy.

[babylonsister]

4. My most memorable calamari was experienced in

a Portuguese restaurant in NJ years ago. It wasn't deep-fried but stir-fried. I don't know how they did it, and have tried to duplicate to no avail. It was just delicious w/o the fried covering, which wasn't at all needed in this instance. 'Kay, now I'm hungry! :)

[Tab]

7. Oddly enough

this was a Chinese restaurant in NJ.

I was just reluctant to admit I had eaten in a Chinese restaurant in New Jersey, but thinking back, there really was nothing to apologize for about the restaurant, the food was excellent (e.g.: the calamari).

Being in NJ, though... :eyes: --- hey, it was business.

[NMDemDist2]

5. I worked at a Italian/Greek family resturant and they used to make the

breading with Italian Bread crumbs, garlic, and dried Parmesan Cheese from Kraft, salt, pepper and dried parsley

pound it out really thin and dip it in eggs then the breading

flash fry it fast

YUM!

[fortyfeetunder]

6. Foolproof frying

Dip in milk, then roll the moistened calamari in your seasoning.

Let chill on wax-paper lined cookie sheet for an hour.

Fry for only 1 minute.

Voila! Perfect calamari.

[Rabrrrrrr]

8. But why cook it? Just marinate it in it's entrails for a day or so.

Yum!

Learned that one from the wily Japanese!