• Choose a category
• All
• Classic-Fiction

By Root 3979 0

peanut oil with its fairly high smoke point (that is, the point at which oil starts to volatilize and can catch fire); it also imparts a faint, aromatic taste that doesn’t compete with other flavors. Asian peanut oils are not refined like American bottlings; they have a distinct taste and a much lower smoke point—and so are not recommended here. Rapeseed, grape seed, canola, and safflower oil would also be good choices.

* * *

Fried Calamari with a Ginger Crust

A thick batter ruins calamari; a better choice is a light, crunchy crust made from ground gingersnaps. The oil here is slightly hotter to get the calamari cooked quickly; do not let the rings brown deeply or they will be tough. Makes 6 servings

4 to 7 cups peanut oil

1 cup all-purpose flour

½ cup yellow cornmeal

½ cup gingersnap cookies, finely ground to a powder in a food processor or in a sealed plastic bag with the bottom of a heavy saucepan

1 pound calamari, cleaned and cut into ¼-inch rings (see Note)

Salt to taste

Add enough peanut oil to come about halfway up the sides of a large saucepan. Clip a deep-frying thermometer to the inside of the pan and set it over medium-high heat until the temperature registers 375°F.

Meanwhile, mix the flour, cornmeal, and ground gingersnaps in a small bowl. Place the calamari rings in a large colander set in the sink, then shake the flour mixture over them. Shake the colander repeatedly until some of the flour mixture has adhered to the rings and the excess has been shaken off.

Slip about a quarter of the coated rings into the hot oil and fry until golden blond, about 2 minutes, turning once or twice with a slotted spoon. Transfer to a wire rack and season lightly with salt. Continue making more of the coated rings, working in batches.

Garnishes: Classic Cocktail Sauce, Simple Asian Dipping Sauce, or Wasabi Mayonnaise.

Note: What stops most home cooks from making this restaurant favorite is the problem of cleaning the squid. Fortunately, many markets sell already prepared calamari rings; if not, most fishmongers will do the cleaning for you.

If you want to tackle it, first remember that there’s a spiny quill inside the squid’s body. Armed with that knowledge and working over the sink (the ink sac may rupture), run your finger into the tubelike body and pull everything out (but not off), including that sharp quill. Slice off the tentacles just below the eyes, removing the innards as well. Slice the tentacles into a little “bouquet” if you want to fry them and discard everything else from inside as well as the “hard beak.” Rinse the body with water, then pull the gray, blue, or mottled laminate-like sheath off the outside of the body. If it will not come free, scrape it off with a sharp paring knife. Finally, cut the body into ¼-inch-wide rings.

Fried Scallops with a Beer-Batter Crust

Frothy beer gives these scallops a light coating, yeasty and a little salty. Makes 8 appetizer servings or 4 main-course servings

4 to 7 cups peanut oil

1¼ cups all-purpose flour

½ teaspoon baking powder

About 2 teaspoons salt

¼ teaspoon freshly ground black pepper

1 large egg, lightly beaten

1 cup beer, at room temperature but not flat

2 pounds bay or diver scallops, trimmed, each cut in half into two disks

Pour enough oil into a large saucepan so that it comes halfway up the sides. Clip a deep-frying thermometer to the inside of the pan and place the pan over medium heat. Heat to 350°F.

Meanwhile, whisk 1 cup flour, baking powder, 1 teaspoon salt, and pepper in a large mixing bowl. Whisk in the egg and beer until smooth.

Place the halved scallops in a sieve set in the sink; dust the remaining ¼ cup flour over them. Shake the sieve until they are lightly coated but the excess flour has fallen off.

Dip a coated scallop into the prepared batter; gently slide it into the hot oil. Repeat with the remaining scallop halves, dipping and frying only as many as will fit in the pan in one layer without crowding. Fry until golden, 2 to 3 minutes, turning once or twice with metal tongs. Transfer to a wire rack.