Bacon-wrapped tater hors d’ouvres.
Deep fried calamari
Using a mandolin, or similar gadget, slice a medium peeled potato as thin as possible –
the potato should be 2-3″ across. Any larger and you risk the slices cracking when you roll them up.
Toss in olive oil, lightly salt&pepper (optional parmesan cheese after you line it up).
Line the potato slices so they overlap 80%.
Set up a slice of bacon beside the potatoes, and have a toothpick ready.
Carefully roll the potato up into a tight bundle, place on the end of the bacon strip, and roll that up.
Skewer with a toothpick to hold it all together.
Deep fry at 350F for approximately 3-3.5 minutes (the bacon should be a dark brown, and any exposed potato should be golden).
Remove with a slotted spoon or spider, let dry on paper towel.
Do not crowd the pot with these – we need the oil to stay at 350F or the potatoes will become soggy.
Fried calamari
Ingredients
- 1 lb Squid tubes See #1
Batter
- 1/3 cup all-purpose flour
- 2/3 cup cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp pepper white for prettier presentation
- 2/3 cup cold water
- 3-4 cups oil for frying - enough for 2" in your pot
Instructions
Squid Game
- Cut along one side of the tube and lay it flat.
- Lightly score the inside with a small knife. Parallel lines 1" apart. Do this on an angle so you end up with a diamond pattern.
- Cut the squid into 2"x1" pieces. See #3 below
Batter
- Whisk dry ingredients in a large bowl.
- Whisk in water until smooth.
- Refrigerate for 30 minutes. See #2
Frying
- Heat oil to 325F
- Whisk the batter again, and add all the squid.
- Toss the squid to ensure they're fully coated.
- Fry tube pieces in 3 separate batches. 3 minutes (baby squid for 2).
- Place on a paper towel-lined tray.
- Increase temp to 375F.
- Fry again for 90 seconds - deep golden and crispy. This can be done in 2 batches.
- Place the fried calamari in a paper towel-lined bowl.
- Season with additional salt & pepper to taste.
- Serve with a dip like tzatziki, your favourite aioli, or lemon wedges
Notes
- Or 1.5 lbs medium whole baby squid, cleaned. If you're squeamish about gutting, stick with the tubes. The baby squid is more tender.
- Resting lets gluten form. The batter will stick better, and will crisp up better when fried.
- Optional - let the squid soak in lemon juice for 15 minutes to help tenderize and add some flavour.